Pork Green Chile

Name: Pork Green Chile
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 6 to matillos (large diced); 1 1/2 lb roasted hatch chiles (seeds removed and chopped); 1 can diced tomatoes; 1 1/2 yellow onion; 6 large cloves garlic; 2 lb pork shoulder (cut into large chunks); 1/4 C minced cilantro; 2 T cumin; 1 T salt; 1 T black pepper; 3 C chicken stock; 2 limes juice & zest

October 10, 2014

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.

Pork Green Chile

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Prep Time 20 mins

Cook Time 8 hrs

Total Time 8 hrs 20 mins

Servings quarts

Ingredients

6 to matillos large diced
1 1/2 lb roasted hatch chiles seeds removed and chopped
1 can diced tomatoes
1 1/2 yellow onion
6 large cloves garlic
2 lb pork shoulder cut into large chunks
1/4 C minced cilantro
2 T cumin
1 T salt
1 T black pepper
3 C chicken stock
2 limes juice & zest

Instructions

Season the pork with half of the cumin, salt and pepper.
Sear the seasoned pork on all sides, over high heat in a small amount of canola oil.
Remove the pork from the pan and reduce the heat to medium. Add the tomatillos, chiles, canned tomatoes and onion.
Once the pan is deglazed, add the garlic and cook for about 2 minutes.
Add the pork, veggies and remaining ingredients to a crock pot. Cook on low for 6-8 hours.
Once the chile is cooked, use a buerre mixer to blend the soup.(Note: If you would like larger chunks of pork in your chile, blend the veggies with the chicken broth separately before adding them to the crock pot to cook.)