New Mexico Hatch Chile Pork Chili
New Mexico Hatch Green Chile Pork Chili
I've been to a Hatch Chile roasting in 2010 - see this post. It's a good time and the smell is freaking amazing. Recently, Frieda's Produce sent me a few fresh samples. (Frieda's sell produce to many stores - I'm sure you've purchased something from them in the past).
There is one more weekend of Hatch Chile Roasting! It is much easier to have them roasted for you in the parking lot. Then you can bring them home and repackage into small freezer bags so you can enjoy them all year. Find a roasting event in California, Texas and some midwest/northeast states here.
...place the charred chiles in a plastic bag to sweat it out for 15-20 minutes. Then you can easily scrap off the skin. If you wish, you can also remove the seeds because that is where a lot of the heat is located.
Hatch chiles are produced in Mild, Medium and Hot varieties. I usually get the medium and that's plenty spicy for me...I also remove the seeds.
I made a Pork Chile recipe that's based on a dish my Auntie Joy brings each year to our annual Mochi Day.
It's really simply! Brown some pork (I found this package of "Lean Pork Stew Meat" at Sprouts for less than $3.00, but my cousin suggests using a fattier meat such as pork butt or shoulder) and add chopped tomatillos, tomatoes and Hatch Chiles. Cook until softened and enjoy!
Hatch chiles are produced in Mild, Medium and Hot varieties. I usually get the medium and that's plenty spicy for me...I also remove the seeds.
It's really simply! Brown some pork (I found this package of "Lean Pork Stew Meat" at Sprouts for less than $3.00, but my cousin suggests using a fattier meat such as pork butt or shoulder) and add chopped tomatillos, tomatoes and Hatch Chiles. Cook until softened and enjoy!
With tortillas (I love a rolled up corn tortilla)
In a tortilla (dude, it makes a great burrito filling)
Over rice (dude, I'm Asian and this works for all types of food)
With tortilla chips (yes, deep fried anything goes with chili, right?)
Recipe:
New Mexico Hatch Green Chile Pork Chili
Thanks Auntie Joy for the inspiration for this recipe
1/2 pound pork, cut into small pieces (suggestion: pork butt or shoulder)
1 pound tomatillos (about 10 pieces), chopped
1 large or 2 small tomatoes, chopped
2-3 Hatch New Mexico Chiles, charred with skin removed (optional: keep or remove seeds)
Olive oil
Salt & pepper
In a medium pot, heat olive oil and brown pork pieces over high heat.
Toss the tomatillos, tomatoes and chiles into the pot. Lower heat to a simmer.
Simmer for 45-60 minutes, until everything has broken down and it's a hot mess of yumminess.
Enjoy!
Enjoy!
Note #1: Freezes very well.
Note #2: Do not add any liquid. The tomatillos and tomatoes express enough liquid for the dish.
What if you don't have Hatch Chiles at your disposal? You can use those canned green chiles but it won't be nearly as delicious. Really. Go out and get the Hatch Chiles, roast & freeze 'em!
Disclosure: Frieda's Produce sent me Hatch New Mexico Chiles to sample (less than 2 pounds). I was not compensated and opinions are my own.
Congratulations! Just now you have made New Mexico Hatch Chile Pork Chili with your own effort. I am happy, hopefully with this recipe article can make your life becomes happier. Find other recipes that are worth it for you to try at home only at Food Recipe
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