Hatch Chili Pork Stew Recipes

INSTANT POT® PORK AND HATCH GREEN CHILE STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
• Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
• Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.

HATCH CHILI

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.

HATCH CHILI PORK STEW

Steps:

• Roasting Hatch Chiles:.
• Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors.
• Begin by washing and drying well.
• Place chiles on a hot grill and roast about 3 minutes until the skin begins to blister, turn with tongs and blister the other side. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides.
• Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
• Ignore advice to place chiles under running water to peel. Although easy, the water also washes away the smoky flavor. Simply use your fingers to remove the skin and seeds.
• Slice into strips instead of small pieces, which provide more color and bolder flavor.
• STEW:.
• Season the pork with salt and pepper.
• Heat a large skillet or Dutch oven on high.
• Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles.
• When oil is hot, on the brink of smoking, add a small batch of pork chunks.
• Do not crowd. And if you add the pork too early, it will absorb too much of the oil.
• Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan.
• Properly searing the meat seals in the juices and flavors.
• Once the first batch is done, remove with a slotted spoon.
• Add more oil, if necessary, then put in the remaining pork.
• After all the pieces are properly seared, remove from pan, drain excess oil and set aside.
• Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes.
• Fill a large pot with about 1 quart water and add boullion cube.
• Bring to a boil.
• Add tomatillos and cilantro.
• Boil about 5 minutes, or until tomatillos are soft.
• Drain off the water (saving 1 cup for stew).
• Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy.
• Add pork and onion mixture to puree, and bring to a boil.
• Reduce heat to medium-low, add the roasted chiles and simmer for 45 minutes to allow the flavors to meld and the pork is tender. Add the saved water as needed.
• Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact.
• Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.

PORK-AND-GREEN-CHILI STEW

Steps:

• Put a large, deep skillet or Dutch oven over medium-high heat. When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (you're not looking to brown the pork here). Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.
• Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture. Bring to a boil, and let it boil vigorously for 2 to 3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if you're using it. Reduce the heat so the mixture bubbles gently but steadily, and cover partly. Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldn't be soupy). Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.