Hatch Green Chile & Pork Stew Recipe
bistroMD’s mouthwatering Hatch Green Chile and Pork Stew recipe will bring a little spice to your next meal. Crafted with the perfect combinations and flavors like hominy, tomatoes, green bell peppers, masa flour, cilantro and of course, Hatch Green Chile, this recipe is one we’re sure you’ll love!
Our mouthwatering Hatch Green Chile and Pork Stew recipe will bring a little spice to your next meal. It is crafted with the perfect combinations and flavored with hominy, tomatoes, green bell peppers, masa flour, cilantro and of course, Hatch Green Chile.
What makes this recipe so unique is that hatch green chiles are grown in the Hatch Valley in and around Hatch, New Mexico. The hatch green chile’s flavor has been described by many as lightly pungent, similar to an onion, or like garlic with a subtly sweet, spicy, crisp and smoky taste. If you haven’t tried a Hatch Green Chile, this is the perfect recipe for you to try!
Nutrition Per Serving (Yield 8 Servings)
Protein: 30 g
NET Carbohydrate: 27 g
2 lbs. pork sirloin, fat trimmed, cut into 1 inch cubes
1 lb. tomatillos, husks removed (or 1 11-ounce can tomatillos)
1 large, white onion, chopped
2 (15-ounce cans) white hominy, rinsed and drained
1 (15-ounce can) diced tomatoes, reduced sodium
1 green bell pepper, diced
4 (4-ounce cans) fire-roasted hatch green chiles
4 garlic cloves, minced
1 bunch cilantro, stems removed and leaves chopped
2 tablespoons masa flour
1 small jalapeno
1 cup chicken stock, reduced sodium
1 tablespoon + 1 teaspoon expeller pressed canola oil
1 teaspoon cumin
½ teaspoon coriander
1 tablespoon lime juice
¼ teaspoon oregano
1 teaspoon sea salt
1 teaspoon black pepper
Instructions: Hatch Green Chile
1. In a medium sauce pan, add tomatillos. Fill with water to cover the tomatillos about 1 inch. Bring water to a boil. Boil for 10 minutes.
2. Remove the tomatillos.
3. Add tomatillos, cilantro, jalapeno, hatch green chiles and lime juice to a blender and blend until smooth.
Instructions: Pork Stew
1. Heat 1 tablespoon expeller pressed canola oil in a large stock pot or Dutch oven over medium-high heat. Season the cubed pork with 1 teaspoon sea salt and 1 teaspoon black pepper. Add half the pork and cook, browning on all sides, about 5 minutes. Transfer to a plate lined with a paper towel to absorb excess oil. Add the second half of pork, following the same routine.
2. After the pork is finished cooking, discard any remaining fat from the pot.
3. Heat 1 teaspoon expeller pressed canola oil in the same pot the pork was cooked over medium heat. Add white onion, green bell pepper and garlic. Stir occasionally and cook about 8 minutes, or until peppers are softened and onion translucent.
4. Add browned pork back to the pot. Add cumin, coriander, oregano, chicken broth, hatch green chile mixture, and diced tomatoes.
5. Stir and cover pot, reduce heat to medium-low and allow to simmer about 45 minutes, until pork is tender.
6. Increase heat to medium-high and bring to a slow boil. Add hominy, sprinkle masa flour and stir to combine.
7. Continue to cook uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.