Our weekend started off a little wet. My son’s school had their fall festival on Friday evening. It was chilly and rainy during most of it. The kids had a great time on the inflatables, the obstacle courses, the climbing wall, and everything else. But, after 2 hours I decided it was enough, and it was time to head out. We got home, and it took me a cup of tea, and a couple hours to actually warm up. A sure sign I am not ready for winter! Saturday night we headed to watch the girls Badger volleyball team play CSU. It is not often that Wisconsin sports travel to Colorado, so we went to cheer them on. It was a super close game, but the Badgers won! A good weekend for our sports teams.
Hatch chile peppers are in full swing right now. They start showing up in late August and are around until the middle of October around here, and other parts of the country. All of the farmers markets around here have vendors with special roasters set up. So you can watch them actually roast your peppers, before you bring them home. For this green chile, I actually roasted them at home in my oven. But if you can get them already roasted, go for it! And if you can’t get them, poblano or anaheim peppers will work great as well.
Green chile pork is great served over rice, eaten plain, or served over tortillas. I went the tortilla route, so they were more like tacos. I have not always had great luck with green chile sauce in the past, so my husband did not have a lot of faith with this recipe. But I proved him wrong, and restored my reputation! The sauce had just a hint of heat to it, lots of great flavor, and the pork was fall apart tender. I know we will be making this green chile recipe over and over again.
- 1 pound tomatillos , paper removed
- 1 pound hatch chile peppers (anaheim or poblanos will work)
- 2 cloves garlic , minced
- 1/2 small onion , finely chopped
- 1 tsp cumin
- 2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cilantro
- olive oil
- 3 cups chicken stock
- 3 pounds pork shoulder , trimmed and cut into cubes
- Preheat oven to 450 degrees.
- On a lined baking sheet drizzle olive oil over hatch chile peppers and tomatillos. Place in oven and cook until the skin starts to char. Turn over, so most of the skin ends up charred. Remove from the oven, and place in a bowl. Cover immediately with plastic wrap. Let sit for 15 minutes.
- Meanwhile, heat 1 tsp olive oil in a skillet over medium heat. Add onions and garlic, and saute until soft.
- After 15 minutes, when the peppers are cool enough to handle, start peeling away the skin. Cut off the stem, and remove the seeds. Place into a blender. If the tomatillos have a stem, cut off and place in the blender. Add onion mixture, cumin, oregano, salt, pepper, and cilantro. Blend until smooth.
- In a large dutch oven or stock pot heat 2 Tbls olive oil over medium high heat. Season cubed pork with salt and pepper. Add to the pot, and cook until browned. Stir in the chile mixture and chicken stock. Bring to a boil, then reduce to a simmer (uncovered) and cook for about 3 hours, stirring occasionally. If the chile sauce reduces too much, you can stir in a little more chicken stock.
Served over corn tortillas topped with avocado and Queso Fresco.