Roasted Hatch Chiles

[Docwaukee]

On 8/26/2016 at 8:13 AM, red321 said:

Here's the recipe I tried last night...used 2 cups (16 or so) freshly roasted hatch chiles, skipped the Jalapeno, the batch of chiles I had was hot enough. I also lightly floured the pork pieces and browned them first, removed them and then sauteed the onions. I didn't add additional flour, enough flour was on the pork to thicken up the stew. I also didn't bother to cover it, I added 2 cups of broth and then let it simmer down.

I'd give it a B. Thickened up nicely but probably could have used some additional spices (maybe a combination of cumin, coriander, and oregano) and I'd probably serve it with a touch of lime next time (which will be for lunch today!).

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless pork, cut into 1-inch cubes
• 1/2 cup chopped onion (I used 1 small onion)
• 1 clove garlic, minced (I used 2 garlic cloves)
• 1/4 cup flour
• 2 cup peeled and chopped fresh tomatoes
• 2 cups roasted, peeled and chopped fresh green chilies or 2 7-ounce cans green chilies, drained and chopped (I used 8 Hatch chiles that I roasted and skinned – 4 regular and 4 hot)
• 1 fresh jalapeno chopped (I omitted this for fear of making it too hot for the family)
• 1 teaspoon salt (I used ¾ teaspoon)
• 1/2 teaspoon freshly ground black pepper (I used a few grinds of the pepper mill)
• 1/2 teaspoon sugar
• 1 cup chicken or beef broth (I used chicken broth)

Instructions

1. Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.
2. Serve with flour tortillas.

looks good.  You could use tomatillos instead of tomatoes.  And fresh cilantro blended with some of the tomatillos and onions and broth.  I made one with cumin seeds sauteed with the onions.  

[Ray McKigney]

On 8/26/2016 at 8:54 AM, Thomas said:

Okay technically not with fresh chile but...

Carne Adovada

Prep Time: 10 min | Cook Time: 4 hr | Makes: 10 to 12 servings | Difficulty: Easy

Ingredients:

• 6 to 8 pounds pork loin, cut into 2 to 3-inch cubes
• 1/2 cup New Mexico powder chile
• 1/2 cup New Mexico chile flakes
• 2 tablespoons oregano
• 2 tablespoons garlic salt
• 2 tablespoons cumin
• 2 tablespoons fresh garlic, crushed
• 2 tablespoons black pepper
• 2 Spanish onions, chopped
• 2 cups broth

Directions:

Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir.
 

I have family in and from Albuquerque. A couple of my uncles (RIP) used to make make this and my aunt used to make homemade tortillas. Haven't had it in years, but I remember it as probably the best food I've ever eaten.

[Thomas]

16 minutes ago, Ray McKigney said:

 probably the best food I've ever eaten.

Amazing in breakfast burritos

[Angels_Make_Me_Drink]

Made some chile verde yesterday and ate it tonight for dinner. I can't wait for dinner #2 in like 3 hours.