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Discussion Starter · #1 · (Edited)
In keeping with the roasted pepper thread............

This is not my recipe, but one I read in my Men's Journal e-magazine I get that sounded really good. I'll post the entire article, which includes the recipe, so you get the whole story. I plan to make this over the weekend..............

Traveling to New Mexico for the Perfect Pepper
Wine snobs often speak of the terroir of French vineyards — that ineffable combination of soil and climate that produces singularly outstanding grapes. Chili pepper connoisseurs say much the same about New Mexico, especially when rhapsodizing about the state’s Hatch green chilies, which are in peak season right now. Hatches resemble poblanos but when roasted are meatier and more nuanced, with a smoky and sweet kick. Preston Mitchell, whose family has been growing Hatch chilies for five generations, likens them to Italy’s plum tomatoes. “You can grow a San Marzano–type tomato elsewhere,” he says, “but it won’t taste the same — just like these chilies.”

For years, non–New Mexicans have had to settle for canned Hatches. But a growing number of farms now pick their chilies and immediately roast and freeze them. Mitchell, who runs the Hatch Chile Store, his family’s mail-order business, offered to send me some.

Hankering for a pork-and-green-chili stew, I asked him who in New Mexico makes it best. He did not hesitate: “My mom,” he said. Fortunately, Barbara Mitchell was willing to share her recipe. Best in the world? Who knows. But we found it pretty damn tasty.

BARBARA MITCHELL’S HATCH GREEN CHILI STEW

Serves 4 to 6

3 lbs pork shoulder, trimmed and cut into 1-inch cubes
Salt
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, chopped
1 tbsp tomato bouillon granules
2 tbsp chicken bouillon granules
2 lbs roasted Hatch green chilies (thawed if frozen), peeled, seeded, and chopped, with juice
1 cup cilantro, chopped
Freshly ground pepper

1. Season pork all over with salt. Heat oil in a large Dutch oven over high heat until smoking. Add half the pork and sear until browned, about 3 minutes a side. Remove from pot and repeat with the other half. Remove and set aside.

2. Drain all but about 2 tbsp of rendered pork fat from the pot and add onion, stirring until soft, about 5 minutes. Add garlic and cook for another minute.

3. Add tomato and chicken bouillon, stirring to combine. Return pork to the pan and add half the green chilies. Cover with water, bring to a boil, and simmer until pork is tender, about 3 hours. When about 10 minutes remain, add the remaining chilies.

4. Remove from heat, adjust seasoning if necessary, stir in cilantro, and serve. (Stew can be refrigerated in an airtight container for up to 5 days; the flavor will improve over time.)
 

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Discussion Starter · #3 · (Edited)
I'll be curious what you think..............

I'm going to make some up tomorrow for watching the Beavs game. Only I'm going to push it towards a posole by adding some hominy during the cooking process then some cabbage, radish, and lime at serving time. Oh, and I don't have any hatch peppers but I do have some roasted anaheim's I plan to use........

I'll report back........
 

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Discussion Starter · #4 ·
Here's my adaptation from the original recipe above.......

Pork verde roasted anaheim pepper posole.......

Food Tableware Ingredient Recipe Curtido
 

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Discussion Starter · #9 ·
Good Lord...as much as I enjoy todas las comidas Mexicanas/Chicanas, this is a new one I haven't tried yet that is now on the bucket list!
Thanks Dullhook..........

The dish in the picture is not the stew recipe. It's that recipe with some other stuff added to make it a posole.....

I'll post up a separate recipe for the posole........
 

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There's a place called Rudy's that make a pretty good green chili stew. I liked it so much that I now make it about once a month. It tastes different if you use chicken or pork, I prefer to use leftover brisket, all the scraps and fatty pieces.
 

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Roths in Salem gets a shipment of hatch chiles every summer. They roast them in front of the store . I will have to try this recipe.
The do the same thing down in medford, thats if you can elbow your way past the mexicans to get to them! You can buy a whole case of roasted ones and then freeze in ziplocs for the rest of the year. They freeze really well.
My wife makes the best chile verde with them.
 

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Discussion Starter · #13 ·
In conjunction with Bill's Hatch chili's thread............pushing this one to the top.
 

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Here's my adaptation from the original recipe above.......

Pork verde roasted anaheim pepper posole.......

View attachment 617946
Man, that looks really good! I can just smell it from here :excited:
Say, I love the fishy bowl cozy you've got there as well! My mother makes them (at 95 years old) and now I never burn my hands taking hot bowls out of the microwave!
Thanks for sharing!
 
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