Hatch Chili Pork Stew

Description

There is nothing like a hatch chili . . . And this dish gives it an opportunity to 'shine'. For this classic we're keeping it simple, using only the freshest of ingredients. Traditionally, green-chile pork is served like a stew, with a side of corn or flour tortillas, but it easily doubles as filling for burritos and enchiladas. To serve as left-overs, add some hominy to change the texture and taste!

Ingredients

• Boneless Pork Sirloin
• Vegetable Oil
• Green Chilies
• Tomatillos
• Garlic Cloves
• Onions
• Cilantro
• Water
• Chicken Bouillon Cube
• Cumin
• Salt And Pepper
• Lime
• Tortilla
• Mexican Cheese

Instructions

1. Roasting hatch chiles:
2. Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors
3. Begin by washing and drying well
4. 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
5. The key is blistering the skin without cooking the chile
6. Continue until the chiles are generously blistered on all sides
7. Place in a plastic bag, seal and allow to sweat for about 5 minutes
8. Sweating loosens the blistered skin
9. Ignore advice to place chiles under running water to peel
10. Although easy, the water also washes away the smoky flavor
11. Simply use your fingers to remove the skin and seeds
12. Slice into strips instead of small pieces, which provide more color and bolder flavor
13. Stew:
14. Season the pork with salt and pepper
15. Heat a large skillet or dutch oven on high
16. Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles
17. When oil is hot, on the brink of smoking, add a small batch of pork chunks
18. Do not crowd
19. And if you add the pork too early, it will absorb too much of the oil
20. Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan
21. Properly searing the meat seals in the juices and flavors
22. Once the first batch is done, remove with a slotted spoon
23. Add more oil, if necessary, then put in the remaining pork
24. After all the pieces are properly seared, remove from pan, drain excess oil and set aside
25. Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes
26. Fill a large pot with about 1 quart water and add boullion cube
27. Bring to a boil
28. Add tomatillos and cilantro
29. Boil about 5 minutes, or until tomatillos are soft
30. Drain off the water
31. Using blender or food processor, puree the vegetables
32. Aim for a consistency similar to a light gravy
33. Add pork and onion mixture to puree, and bring to a boil
34. 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
35. Add the saved water as needed
36. Do not cook in the oven
37. Which causes the pork to dry out and shred
38. The chunks of pork should remain intact
39. Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas