It is officially soup season. The tops of the mountains have had a dusting of snow for some time now, my windshield is frosted over each morning and I’ve busted out the crock pot. I love making soup; there is so much room for creativity and experimentation. It is also a great way to use up leftover groceries that may be going bad.
I am especially proud of this recipe. When I heard that the hatch chiles had arrived at Whole Foods, I knew I had to make green chile with the pork shoulder my mom gave me from her 1/2 of a pig that she gets from a local farmer. I had my recipe in mind, but spent quite some time looking for it online. After a while, I realized that I already knew what I wanted to do and that I didn’t need validation from a recipe. Who would have knew, my recipe turned out to literally be the best green chile I have ever eaten. I chose to puree all the ingredients at the end, which gives the chile a nice texture and ensures that you get that delicious pork flavor in every bite; but you can keep the pieces of pork larger if you desire. The amount of chiles in this recipe makes a moderately spicy chile. If you want a more mild chile, reduce the number of chiles.
This chile is great for all sorts of dishes. My favorites are green chile smothered burritos or enchiladas, or just a large bowl of it with avocado and bread to dip. This recipe makes a large batch that is great to freeze.