Preston from the Hatch Chile Store contacted me to see if I wanted to try some of the famous Hatch Chiles from New Mexico. And because I am not one to say no to trying some good food, I said yes, send em on! The chiles arrived soon after, frozen in 2.5 pound packages. I asked myself what the heck I was going to do with that much of a good thing? I decided after thinking on it awhile, that I would use third of one of the packages, which was about 5 of them, to make my Pork and Chile Stew.
Now, there must be thousands, or at least, hundreds, of recipes for Pork and Chile Stew out there on the internetz. Just like with any other dish, each cook has her own version of whatever it is that she is cooking. Heck, I have a different version almost every time I make mine, because I use whatever I have on hand at the time. This time, I used some of the basil and parsley that I have growing on the porch, and a can of Red Gold Cilantro & Lime Diced Tomatoes. I normally don’t use tomatoes in my Pork and Chile Stew, but I had this can with Cilantro and it just seemed to fit into this dish today.
I could tell you all about Hatch Chiles from New Mexico, but they have done a good job of it on their website, so just hop over there and read all about them while I tell you how to make my delicious stew. If you don’t think you could roast and peel them yourself, you may be surprised to find that you can buy them already roasted, peeled, and seeded so that all you have to do is chop and cook.
Pork and Chile Stew Georgia Style
1.5 pounds pork tenderloin, cut into bite size pieces
5-6 Hatch Chiles from New Mexico, roasted, peeled, seeded, stemmed and chopped
3-4 cloves garlic, minced
3-5 tablespoons Canola Oil
1 can Red Gold Diced Tomatoes with Cilantro & Lime Juice
4-5 potatoes, peeled and cubed
1 bunch of fresh parsley, chopped
1 bunch of fresh basil, chopped
2 teaspoons Cumin powder
salt and pepper to taste
Heat the Canola oil in a dutch oven. Cut the pork into bite sized pieces and mince the garlic. Add to the pot, and stir often. While searing the pork, cut up the Hatch Chiles into strips. Add to the pot. Peel and cube the potatoes, and add to the pot. Stir in the chopped herbs, Cumin, salt and pepper. Add 3-4 cans of water. Stir, cover, and simmer for 1 hour. Serves 4-6. Serve with hot flour tortillas and cheddar cheese, if desired.
Here is what my Pork and Chile Stew looks like today:
The new crop of Hatch Roasted Chiles from New Mexico will be coming in late July. Get yours by ordering from the website. You can get them fresh; roasted and frozen;dried and powdered; in salsa; and organic! Either way, I can tell you from experience that they are delicious, and the mild ones are just right for sissy girls like me.
One lucky reader will win a 5 pound box of roasted Hatch Green Chiles, winners choice of Mild, Medium, or Hot,from The Hatch Chile Store. Use the Giveaway Tools form to enter! Giveaway ends on July 31, 2014.