HATCH CHILE CHOPPED PORK
Slow-braised pork shoulder seasoned with fire roasted hatch chiles, garlic and spices makes a great filling for loose meat sandwiches, cassseroles and enchiladas. Feeds a crowd
Provided by Charles Smith
Categories Main Course
Time 4h18m
Number Of Ingredients 16
Steps:
- Cut the pork shoulder into cubes and transfer to a slow cooker. Add the onions, green pepper and beer. Stir to combine. Turn the cooker onto high. Cover and braise for one hour.
- Stir in the hatch chiles, salsa, cumin, salt and pepper. Cover and continue to cook for 2-3 hours or until pork is cooked through and very tender.
- Place a sieve over a bowl and transfer the pork to the sieve. Drain well -- reserving the braising liquid.
- Place the pork on a cutting board and roughly chop. Transfer pork to a bowl and moisten it with some of the braising liquids (about 1/3-2/3 cup). Add the chopped cilantro and serve.
Nutrition Facts : Calories 407 kcal, Carbohydrate 27 g, Protein 38 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 879 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HATCH CHILI
I've been making this Hatch green chili for years and it never fails to please!
Provided by james
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h50m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
- Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
- Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g
HATCH CHILE VERDE
Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
- Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
- Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
- Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 13.4 g, Cholesterol 51.5 mg, Fat 11 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 862 mg, Sugar 5.4 g
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- Hatch Chile Enchilada Pie. View Recipe. "So delicious," says laurenlindley82. "I added sour cream to the cheese layer and it made the sauce extra creamy. Next time, I'll probably use shredded chicken."
- Colorado Green Chili. View Recipe. "This vegetarian green chili goes great over breakfast burritos, cheeseburgers, fried eggs, or anything," says YOUNGCM2.
- Hatch Chile Salsa. View Recipe. Roasted Hatch chile peppers combine with diced tomatoes, onions, and cilantro in this quick-and-easy salsa. "A well-rounded, tasty salsa," says bd.weld.
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