Hatch Chili Pork Stew Recipes

HATCH CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
• Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
• Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

HATCH PORK GREEN CHILI

Steps:

• In a large pot (cast iron preferably), cook pork over medium heat until browned. Reserve two tablespoons of the fat. Drain the remaining fat and remove pork. Set aside.
• Return the two tablespoons of pork drippings to the pot. Over medium heat, cook onion until translucent, approximately 5 minutes.
• Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Stir. Saute to toast herbs for approximately 3 minutes.
• Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles. Add the pork back in.
• Cook, over medium low heat, for at least one hour, preferably three hours. Stir occasionally. If the chili becomes too thick, add some more stock a cup at a time. *You want the chili to thicken in this step. Continue cooking until the thickness is to your liking. You can turn up the heat a little if it is taking too long.
• Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in. Serve with your favorite toppings or sides.

GREEN CHILE STEW

Steps:

• Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.
• Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.
• Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
• Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.

HATCH CHILI PORK STEW

Steps:

• Roasting Hatch Chiles:.
• Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors.
• Begin by washing and drying well.
• Place chiles on a hot grill and roast about 3 minutes until the skin begins to blister, turn with tongs and blister the other side. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides.
• Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
• Ignore advice to place chiles under running water to peel. Although easy, the water also washes away the smoky flavor. Simply use your fingers to remove the skin and seeds.
• Slice into strips instead of small pieces, which provide more color and bolder flavor.
• STEW:.
• Season the pork with salt and pepper.
• Heat a large skillet or Dutch oven on high.
• Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles.
• When oil is hot, on the brink of smoking, add a small batch of pork chunks.
• Do not crowd. And if you add the pork too early, it will absorb too much of the oil.
• Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan.
• Properly searing the meat seals in the juices and flavors.
• Once the first batch is done, remove with a slotted spoon.
• Add more oil, if necessary, then put in the remaining pork.
• After all the pieces are properly seared, remove from pan, drain excess oil and set aside.
• Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes.
• Fill a large pot with about 1 quart water and add boullion cube.
• Bring to a boil.
• Add tomatillos and cilantro.
• Boil about 5 minutes, or until tomatillos are soft.
• Drain off the water (saving 1 cup for stew).
• Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy.
• Add pork and onion mixture to puree, and bring to a boil.
• Reduce heat to medium-low, add the roasted chiles and simmer for 45 minutes to allow the flavors to meld and the pork is tender. Add the saved water as needed.
• Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact.
• Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.

CONTEST-WINNING GREEN CHILI PORK STEW

Steps:

• In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

HATCH CHILE VERDE

Steps:

• Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
• Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
• Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
• Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.

GREEN CHILE AND TOMATILLO PORK STEW

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
• Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
• Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through.
• Add the rest of chicken stock into pot with puree and stir to combine.
• Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.
• Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce). Serve heated corn tortillas on the side for dipping and scooping.