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.
Karen says
July 14, 2014 at 8:07 pmI love the mild chiles. They are so good without too much heat.
Jessica Hearn says
July 15, 2014 at 12:48 amI like the medium green chile. Not too hot and not too mild, just the right amount of heat
Cyndi Wright says
July 15, 2014 at 3:05 pmThis 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.
Sheri says
July 15, 2014 at 4:11 pmThat looks really good!
Rachel says
July 15, 2014 at 4:30 pmThis looks so good. I bet it would be perfect for one of those cold fall days.
angela cunningham says
July 15, 2014 at 4:42 pmI would pick the medium green chile
bethelderton says
July 15, 2014 at 4:45 pmI’d love the medium green chiles.
Beth says
July 15, 2014 at 4:57 pmHot green chiles are the best! I’ve been away from New Mexico too long and miss the food so much!
Shelly Buchanan says
July 15, 2014 at 6:04 pmI love NM green chiles! Started eating them in Santa Fe.
patricia wisdom says
July 15, 2014 at 6:34 pmBuilt 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.
Mary Casper says
July 15, 2014 at 7:44 pmThe medium green I cannot stand anything too terribly hot
jalapenomamamn says
July 15, 2014 at 10:23 pmI’m all for the hot ones – oh yum!
form name Barbara Montag
thank you
Cynthia Conley (@clc408) says
July 16, 2014 at 8:58 ami would choose medium heat.
julie murphy says
July 16, 2014 at 10:29 amI would get the hot ones.
Cynthia L. Gray says
July 16, 2014 at 6:27 pmMedium green chilies are plenty for me!
carogonza says
July 16, 2014 at 8:51 pmI would love the medium chiles! Just enough heat but not enough to really burn
jalapenomamamn says
July 16, 2014 at 10:49 pmI’m all for the hot ones – oh yum!
form name Barbara Montag
thank you
Lynda Hardy says
July 16, 2014 at 11:36 pmMedium sounds like a good middle path! 🙂
Sandi Johnson says
July 17, 2014 at 3:19 pmI 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.
Cecily case says
July 17, 2014 at 4:29 pmMedium!!!!!!! My mouth is watering just thinking about it!!!!
Tina W says
July 17, 2014 at 5:04 pmIf 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.
Denise S says
July 17, 2014 at 7:53 pmI would try the medium ones.
marian boll says
July 18, 2014 at 1:17 amThe mild chilies are the best for this family
jalapenomamamn says
July 18, 2014 at 8:18 amI’m all for the hot ones – oh yum!
form name Barbara Montag
thank you
vegetarianmamma says
July 18, 2014 at 11:15 amThanks for sharing this recipe and the awesome giveaway!
Katie | Dixieland Sweets says
July 18, 2014 at 3:25 pmLove chiles in my stew! Looks delcious!!!
Penelope Guzman (@_Penelope) says
July 18, 2014 at 5:18 pmI think SUPER YUMMY! I totally want to try this out this weekend, it looks so good!
Anne says
July 18, 2014 at 6:47 pmI’d go with medium! My store here in NY actually had hatch chilis for about 2 weeks last year, and they were great.
LaVonne says
July 19, 2014 at 12:32 amI’d choose mild so my kids could have them with our beans and rice.
Danielle says
July 20, 2014 at 11:47 amI would choose the medium so my whole family could enough them.
Karla says
July 20, 2014 at 4:33 pmI like my peppers hot hot HOT! The hotter the better!
McKim says
July 21, 2014 at 3:25 pmI would probably get the mild ones.
Deb Ford says
July 24, 2014 at 7:13 pmI would choose the hot peppers
couponboss says
July 25, 2014 at 4:08 amI’d choose Medium.
deana c says
July 25, 2014 at 9:32 amThe hotness of peppers I would choose if I won would be medium!
candy kratzer wenzel says
July 25, 2014 at 2:53 pmI would choose medium. But I love anything hot…I sneak them in my cooking.
Brittney House says
July 28, 2014 at 12:39 amI would like the medium green chiles.
vera says
July 28, 2014 at 2:22 amI’d pick the medium. Thank you for the chance.
Aimee says
July 29, 2014 at 3:42 amI always get medium. It’s a compromise because I like hot and my husband likes mild!
Jennifer Vecchio says
July 29, 2014 at 7:29 amI 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!!
Marisol says
July 29, 2014 at 6:17 pmX 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!
matt lehman says
July 30, 2014 at 3:02 pmwell 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.
Gail Wight says
July 30, 2014 at 8:40 pmI love Hatch Chillies. They are great in tortilla soup!
Cathy Burnett says
July 30, 2014 at 10:22 pmI think the Cayenne would be hot enough for me!
laura588 says
July 30, 2014 at 10:27 pmI would choose the medium heat. My stomach would thank me for it later!
Laurie Emerson
brandy c says
July 31, 2014 at 12:59 amI’d choose medium!
Eugenia Hall says
July 31, 2014 at 5:16 amI 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.
Terry Bellender says
July 31, 2014 at 11:50 amI would definitely go with the Medium and we do eat a lot of green chilies here!
kyl neusch says
July 31, 2014 at 4:30 pmpick the medium green chile
Sherry Conrad says
July 31, 2014 at 10:53 pmI’d go for the mild so the grandsons could enjoy as well.
Wendy Speer says
August 22, 2014 at 11:45 pmThis turned out phenomenal!! When I crave green chile this is it! Even made a double batch!!
Notorious Spinks says
August 27, 2014 at 5:12 pmI love a good stew. I’m going to try this out this fall.