Hatch Pork Green Chili Food

GREEN PORK CHILI

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
• Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
• While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

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.

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 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.