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There is NOTHING like a Hatch Chili . . . and this dish gives it an opportunity to 'shine'. For this classic we're keeping it simple, using only the freshest of ingredients. Traditionally, green-chile pork is served like a stew, with a side of corn or flour tortillas, but it easily doubles as filling for burritos and enchiladas. To serve as left-overs, add some hominy to change the texture and taste!
- 1360.77 g boneless pork sirloin, fat trimmed and cut into 1-inch cubes (not tenderloin)
- 118.29 ml vegetable oil (not olive oil)
- 9 hatch green chilies (medium to mild)
- 680.38 g tomatillos, husks removed
- 4 garlic cloves
- 2 medium onions, chopped
- 1 bunch cilantro, stems removed
- 946.0 ml water
- 1 chicken bouillon cube
- 7.39 ml cumin
- salt and pepper
- mexican cheese, shredded
- 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.
- 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.
Made this yesterday - it was terrific. Thanks for posting. One idea is to have hubby do the chile's on the grill a night or so before making this... then at least that part is done. I followed the recipe - except put everything into the slow cooker once assembled and ran out to the beach for a while. I didn't know how much liquid to put in, didn't want it to burn, and put about a cup. That was tooooo much. Came home and put chile / stew back into original pan - and simmered to thicken / get rid of some of the liquid. Served to guests who proclaimed this gourmet southwestern food. We served it with brown rice with cilantro and tortillas / cheese etc... Great recipe. Will do again - for sure - may (?!) just throw it all into the slow cooker next time and see what happens... instead of the in between steps?????
This is amazing stew! I used it as a burrito filling. The flavors are delicious and addictive. My prep took a little longer than 45 minutes. Closer to 2 hours. Part of that is because I had to char the chiles under the broiler. I liked that the instructions were very specific. I have never worked with chiles before, but I had no problems at all. Don't be daunted by the 29 separate instructions. The recipe is ultimately very simple and straightforward. Since Hatch chiles are only available for a short time here in Iowa, I am going to make batches of the veggies and freeze for use throughout the year.
Really tasty!! I ended up using all of the liquid from the vegetables, and maybe a tad more water. I let it cook for a while longer until the pork was tender.