Hatch Chili Pork Stew Recipe

Posted by
Rate It!
Hatch Chili Pork Stew
Add your photo!
Ingredients
14
Count
Nutrition
353
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  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. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides.
  5. Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
  6. 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.
  7. Slice into strips instead of small pieces, which provide more color and bolder flavor.
  8. STEW:.
  9. Season the pork with salt and pepper.
  10. Heat a large skillet or Dutch oven on high.
  11. Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles.
  12. When oil is hot, on the brink of smoking, add a small batch of pork chunks.
  13. Do not crowd. And if you add the pork too early, it will absorb too much of the oil.
  14. Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan.
  15. Properly searing the meat seals in the juices and flavors.
  16. Once the first batch is done, remove with a slotted spoon.
  17. Add more oil, if necessary, then put in the remaining pork.
  18. After all the pieces are properly seared, remove from pan, drain excess oil and set aside.
  19. Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes.
  20. Fill a large pot with about 1 quart water and add boullion cube.
  21. Bring to a boil.
  22. Add tomatillos and cilantro.
  23. Boil about 5 minutes, or until tomatillos are soft.
  24. Drain off the water (saving 1 cup for stew).
  25. Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy.
  26. Add pork and onion mixture to puree, and bring to a boil.
  27. 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.
  28. Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact.
  29. Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 352.87 Kcal (1477 kJ)
Calories from fat 162.42 Kcal
% Daily Value*
Total Fat 18.05g 28%
Cholesterol 105.5mg 35%
Sodium 209.74mg 9%
Potassium 962.3mg 20%
Total Carbs 8.34g 3%
Sugars 4.61g 18%
Dietary Fiber 2.33g 9%
Protein 40.49g 81%
Vitamin C 12.7mg 21%
Iron 2.8mg 16%
Calcium 39.9mg 4%
Amount Per 100 g
Calories 84.59 Kcal (354 kJ)
Calories from fat 38.93 Kcal
% Daily Value*
Total Fat 4.33g 28%
Cholesterol 25.29mg 35%
Sodium 50.28mg 9%
Potassium 230.67mg 20%
Total Carbs 2g 3%
Sugars 1.11g 18%
Dietary Fiber 0.56g 9%
Protein 9.71g 81%
Vitamin C 3mg 21%
Iron 0.7mg 16%
Calcium 9.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top