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Pork And Chile Stew With Hatch Roasted Green Chiles

Karen · 52 Comments

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headerlogo-optimPreston 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  a third  of one of the packages, which was about 5 of them, to make my Pork and Chile Stew.

photo from Hatch Chile website
photo from Hatch Chile website

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 Olive 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:

Pork and Chile Stew
Pork and Chile Stew

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.

 

The Giveaway ended on 7/30/2014.

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Comments

  1. Karen says

    July 14, 2014 at 8:07 pm

    I love the mild chiles. They are so good without too much heat.

    Reply
  2. Jessica Hearn says

    July 15, 2014 at 12:48 am

    I like the medium green chile. Not too hot and not too mild, just the right amount of heat

    Reply
  3. Cyndi Wright says

    July 15, 2014 at 3:05 pm

    This looks delicious! I love a good chile! Would love to try this! I like that it would probably be mild enough for the kids too. I hate having to cook separate meals for them.

    Reply
  4. Sheri says

    July 15, 2014 at 4:11 pm

    That looks really good!

    Reply
  5. Rachel says

    July 15, 2014 at 4:30 pm

    This looks so good. I bet it would be perfect for one of those cold fall days.

    Reply
  6. angela cunningham says

    July 15, 2014 at 4:42 pm

    I would pick the medium green chile

    Reply
  7. bethelderton says

    July 15, 2014 at 4:45 pm

    I’d love the medium green chiles.

    Reply
  8. Beth says

    July 15, 2014 at 4:57 pm

    Hot green chiles are the best! I’ve been away from New Mexico too long and miss the food so much!

    Reply
  9. Shelly Buchanan says

    July 15, 2014 at 6:04 pm

    I love NM green chiles! Started eating them in Santa Fe.

    Reply
  10. patricia wisdom says

    July 15, 2014 at 6:34 pm

    Built here in New Mexico about 26 years ago, totally committed to HATCH GREEN CHILI. Do not like any other kind…they are sweeter, smoother and fruitier than the hotsy totsy reds grown in other regions. I like mild, but some mediums are also delicious.

    Reply
  11. Mary Casper says

    July 15, 2014 at 7:44 pm

    The medium green I cannot stand anything too terribly hot

    Reply
  12. jalapenomamamn says

    July 15, 2014 at 10:23 pm

    I’m all for the hot ones – oh yum!
    form name Barbara Montag
    thank you

    Reply
  13. Cynthia Conley (@clc408) says

    July 16, 2014 at 8:58 am

    i would choose medium heat.

    Reply
  14. julie murphy says

    July 16, 2014 at 10:29 am

    I would get the hot ones.

    Reply
  15. Cynthia L. Gray says

    July 16, 2014 at 6:27 pm

    Medium green chilies are plenty for me!

    Reply
  16. carogonza says

    July 16, 2014 at 8:51 pm

    I would love the medium chiles! Just enough heat but not enough to really burn

    Reply
  17. jalapenomamamn says

    July 16, 2014 at 10:49 pm

    I’m all for the hot ones – oh yum!
    form name Barbara Montag
    thank you

    Reply
  18. Lynda Hardy says

    July 16, 2014 at 11:36 pm

    Medium sounds like a good middle path! 🙂

    Reply
  19. Sandi Johnson says

    July 17, 2014 at 3:19 pm

    I would take the medium. Have made Green Chile stew for years, used to live in Southern Colorado and now live in Arizona. Love Hatch chiles.

    Reply
  20. Cecily case says

    July 17, 2014 at 4:29 pm

    Medium!!!!!!! My mouth is watering just thinking about it!!!!

    Reply
  21. Tina W says

    July 17, 2014 at 5:04 pm

    If I lived by myself I would be HOT all the way. But my sweetheart has a somewhat tender tummy so I’d compromise with medium.

    Reply
  22. Denise S says

    July 17, 2014 at 7:53 pm

    I would try the medium ones.

    Reply
  23. marian boll says

    July 18, 2014 at 1:17 am

    The mild chilies are the best for this family

    Reply
  24. jalapenomamamn says

    July 18, 2014 at 8:18 am

    I’m all for the hot ones – oh yum!
    form name Barbara Montag
    thank you

    Reply
  25. vegetarianmamma says

    July 18, 2014 at 11:15 am

    Thanks for sharing this recipe and the awesome giveaway!

    Reply
  26. Katie | Dixieland Sweets says

    July 18, 2014 at 3:25 pm

    Love chiles in my stew! Looks delcious!!!

    Reply
  27. Penelope Guzman (@_Penelope) says

    July 18, 2014 at 5:18 pm

    I think SUPER YUMMY! I totally want to try this out this weekend, it looks so good!

    Reply
  28. Anne says

    July 18, 2014 at 6:47 pm

    I’d go with medium! My store here in NY actually had hatch chilis for about 2 weeks last year, and they were great.

    Reply
  29. LaVonne says

    July 19, 2014 at 12:32 am

    I’d choose mild so my kids could have them with our beans and rice.

    Reply
  30. Danielle says

    July 20, 2014 at 11:47 am

    I would choose the medium so my whole family could enough them.

    Reply
  31. Karla says

    July 20, 2014 at 4:33 pm

    I like my peppers hot hot HOT! The hotter the better!

    Reply
  32. McKim says

    July 21, 2014 at 3:25 pm

    I would probably get the mild ones.

    Reply
  33. Deb Ford says

    July 24, 2014 at 7:13 pm

    I would choose the hot peppers

    Reply
  34. couponboss says

    July 25, 2014 at 4:08 am

    I’d choose Medium.

    Reply
  35. deana c says

    July 25, 2014 at 9:32 am

    The hotness of peppers I would choose if I won would be medium!

    Reply
  36. candy kratzer wenzel says

    July 25, 2014 at 2:53 pm

    I would choose medium. But I love anything hot…I sneak them in my cooking.

    Reply
  37. Brittney House says

    July 28, 2014 at 12:39 am

    I would like the medium green chiles.

    Reply
  38. vera says

    July 28, 2014 at 2:22 am

    I’d pick the medium. Thank you for the chance.

    Reply
  39. Aimee says

    July 29, 2014 at 3:42 am

    I always get medium. It’s a compromise because I like hot and my husband likes mild!

    Reply
  40. Jennifer Vecchio says

    July 29, 2014 at 7:29 am

    I love hot, but some of the family can’t do it so I would choose medium. It’s a small sacrifice to make…as long as I get my chile, I’d take ANY level of heat!!

    Reply
  41. Marisol says

    July 29, 2014 at 6:17 pm

    X HOT!!! I remember picking chiles in the fields when we were young. People in the office (PHX) always wait for my mom to bring me my chiles from NM. CANNOT WAIT!

    Reply
  42. matt lehman says

    July 30, 2014 at 3:02 pm

    well im all about the heat so hot would be my choice, atlough i wouldnt make a stew with mine id probbly use them in some wicked queso dip with some homemade roasted chili chicken and cheese taquitos.

    Reply
  43. Gail Wight says

    July 30, 2014 at 8:40 pm

    I love Hatch Chillies. They are great in tortilla soup!

    Reply
  44. Cathy Burnett says

    July 30, 2014 at 10:22 pm

    I think the Cayenne would be hot enough for me!

    Reply
  45. laura588 says

    July 30, 2014 at 10:27 pm

    I would choose the medium heat. My stomach would thank me for it later!
    Laurie Emerson

    Reply
  46. brandy c says

    July 31, 2014 at 12:59 am

    I’d choose medium!

    Reply
  47. Eugenia Hall says

    July 31, 2014 at 5:16 am

    I think I’d go for Medium. While Hubby and I love hot foods, its a lot easier for me to add things to dishes to amp up the heat then to dial it back if I wanted to cook for people outside my household who might prefer less spice.

    Reply
  48. Terry Bellender says

    July 31, 2014 at 11:50 am

    I would definitely go with the Medium and we do eat a lot of green chilies here!

    Reply
  49. kyl neusch says

    July 31, 2014 at 4:30 pm

    pick the medium green chile

    Reply
  50. Sherry Conrad says

    July 31, 2014 at 10:53 pm

    I’d go for the mild so the grandsons could enjoy as well.

    Reply
  51. Wendy Speer says

    August 22, 2014 at 11:45 pm

    This turned out phenomenal!! When I crave green chile this is it! Even made a double batch!!

    Reply
  52. Notorious Spinks says

    August 27, 2014 at 5:12 pm

    I love a good stew. I’m going to try this out this fall.

    Reply

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