Ingredients for Hatch Chili Pork Stew
- Boneless Pork Sirloin
- Vegetable Oil
- Green Chilies
- 1 pound tomatillos (husked and rinsed)
- Garlic Cloves
- 1 cup chopped onion
- 1/2 cup chopped cilantro
- 1 quart water
- Chicken Bouillon Cube
- Cumin
- Salt And Pepper
- Lime wedges
- Tortilla
- Mexican Cheese
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How to Make Hatch Chili Pork Stew
- **Roast Hatch Chiles:** Wash and dry 1 pound of Hatch chiles. Place chiles directly on a hot grill and roast for 3 minutes per side, until the skin blisters.
- **Sweat the Chiles:** Place roasted chiles in a sealed plastic bag for 5 minutes to loosen the skins.
- **Peel and Slice:** Remove the skins and seeds from the chiles. Slice into 1/2-inch strips.
- **Sear the Pork:** Season 1.5 lbs boneless pork shoulder, cut into 1-inch cubes, with salt and pepper. Heat 2 tablespoons canola oil in a large Dutch oven over high heat. Sear pork in batches, ensuring not to overcrowd the pan. Remove and set aside.
- **Sauté Aromatics:** Add 1 tablespoon canola oil to the Dutch oven. Sauté 1 cup chopped onion and 4 cloves minced garlic until softened (about 5 minutes).
- **Prepare Tomatillo Sauce:** In a large pot, bring 1 quart of water and 1 bouillon cube to a boil. Add 1 pound tomatillos (husked and rinsed) and 1/2 cup chopped cilantro. Boil for 5 minutes until tomatillos are soft. Drain and puree in a blender until smooth.
- **Combine and Simmer:** Add the seared pork, sautéed onions and garlic to the tomatillo puree. Bring to a boil, then reduce heat to medium-low. Stir in the roasted Hatch chiles. Simmer for 45 minutes, or until pork is tender, adding reserved water if needed.
- **Serve:** Ladle stew into bowls. Top with shredded cheese (optional), lime wedges, and serve with corn or flour tortillas.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
38g
Fat
29g
Carbs
5g
