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 a 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 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:
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.
I love the mild chiles. They are so good without too much heat.
I like the medium green chile. Not too hot and not too mild, just the right amount of heat
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.
That looks really good!
This looks so good. I bet it would be perfect for one of those cold fall days.
I would pick the medium green chile
I’d love the medium green chiles.
Hot green chiles are the best! I’ve been away from New Mexico too long and miss the food so much!
I love NM green chiles! Started eating them in Santa Fe.
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.
The medium green I cannot stand anything too terribly hot
I’m all for the hot ones – oh yum!
form name Barbara Montag
thank you
i would choose medium heat.
I would get the hot ones.
Medium green chilies are plenty for me!
I would love the medium chiles! Just enough heat but not enough to really burn
I’m all for the hot ones – oh yum!
form name Barbara Montag
thank you
Medium sounds like a good middle path! š
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.
Medium!!!!!!! My mouth is watering just thinking about it!!!!
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.
I would try the medium ones.
The mild chilies are the best for this family
I’m all for the hot ones – oh yum!
form name Barbara Montag
thank you
Thanks for sharing this recipe and the awesome giveaway!
Love chiles in my stew! Looks delcious!!!
I think SUPER YUMMY! I totally want to try this out this weekend, it looks so good!
I’d go with medium! My store here in NY actually had hatch chilis for about 2 weeks last year, and they were great.
I’d choose mild so my kids could have them with our beans and rice.
I would choose the medium so my whole family could enough them.
I like my peppers hot hot HOT! The hotter the better!
I would probably get the mild ones.
I would choose the hot peppers
I’d choose Medium.
The hotness of peppers I would choose if I won would be medium!
I would choose medium. But I love anything hot…I sneak them in my cooking.
I would like the medium green chiles.
I’d pick the medium. Thank you for the chance.
I always get medium. It’s a compromise because I like hot and my husband likes mild!
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!!
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!
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.
I love Hatch Chillies. They are great in tortilla soup!
I think the Cayenne would be hot enough for me!
I would choose the medium heat. My stomach would thank me for it later!
Laurie Emerson
I’d choose medium!
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.
I would definitely go with the Medium and we do eat a lot of green chilies here!
pick the medium green chile
I’d go for the mild so the grandsons could enjoy as well.
This turned out phenomenal!! When I crave green chile this is it! Even made a double batch!!
I love a good stew. I’m going to try this out this fall.