Pork Chili Verde For Hatch Chili Season
From skystone 15 years ago
- 120 minutes to make
- Serves 68
Perfect for Hatch chili season, you can add more or less Hatch chilies depending upon your taste. Hatch chilies are nutty and zesty in flavor, and you won't get this taste anywhere else. This recipe is adapted from a foodnetwork recipe. Read more I was overwhelmed with an abundance of Hatch chlies and wanted to eat some before I stuck the remainder in the freezer for later. Thanks to foodnetwork for the inspiration. See less
Ingredients
- 4 - 5 lbs pounds pork butt or shoulder or loin, cut into 2-inch cubes shopping list
- 1 teaspoon salt (or to taste) shopping list
- 1/2 to 1 teaspoon freshly ground black pepper shopping list
- 1/4 to 1/3 cup flour shopping list
- 1/4 cup canola oil shopping list
- 3 onions, chopped (Texas sweet onions ok) shopping list
- 2 green bell peppers roughly chopped shopping list
- 4 Hatch chilies (roasted and skinned) or equivalent of canned Hatch chilies (must be Hatch) shopping list
- 3 jalapenos, seeded and chopped shopping list
- 3 garlic cloves chopped shopping list
- 1 1/2 to 2 lbs pounds tomatillos, just peel off the husk and then quarter and put in blender process so still chunky shopping list
- 1 tablespoon dried oregano shopping list
- 2 teaspoons ground cumin shopping list
- 1 Tbsp coriander, ground stuff okay shopping list
- 2 bay leaves shopping list
- 1 bunch cilantro, chopped shopping list
- 4 cups chicken stock shopping list
- 2 avocados shopping list
- 1 pint Mexican crema (or sour cream if you must) shopping list
How to make it
- Add salt and pepper to flour, about 1/4 to 1/3 cup or so. Put the pork into the flour and coat lightly.
- Heat oil, and brown the pork on all sides. Remove from pan and put into a Dutch oven.
- Drain the oil from the frying pan and add the onions and peppers, cooking until onions are translucent, 5 mins or so.
- Add the hatch chilies and garlic and cook 2-3 mins. Pur this mixture into the Dutch oven, add the spices, cilantro and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally for 2 hrs or so, until the pork is tender.
- Serve over rice and top with avocado slices and crema.
- Yield: 6 to 8 servings
The Rating
Reviewed by 4 people-
Wow - this sounds great and I love Hatch chiles. Thanks so much for the inspiration!
lunasea
in Orlando loved it
-
Another Hatch Chile fan here. This sounds very tasty. Nice recipe!!! Jim
jimrug1
in Peoria loved it
-
Oh my Lord! I do believe I will love this! Thanks for sharing
danadooley
in Singapore loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "