Hatch Chile Verde

I love the taste of hatch chiles, I prefer fresh but around here I dont get that to often. So when I found them on sale I felt like it was my lucky day! For anyone who has tried chile verde its only obvious why one would love this dish. You walk into almost any taqueria and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeno chiles, garlic, and tomatillos. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. You must roast the vegetables first to get that great flavor in chile verde. Also if you cant find the hatch chiles a couple poblano chiles and jalapenos should work okay. So heres my recipe.

Hatch Chile Verde



1-1/2 lbs Pork Spareribs - diced into 1/2 inch peices
1 teaspoon adobo seasoning (ex. goya)
1/4 teaspoon black pepper
1/4 teaspoon salt
1 shallot minced
2 bay leaves
8-10 tomatillos - husks removed, cleaned
8 hatch chile peppers
5 cloves garlic
1 white onion - quartered
1 bunch cilantro
5 tablespoons oil
2 cups chicken stock
1 teaspoon mexican oregano
1/4 teaspoon cumin
1/8 teaspoon ground cloves
1/4 teaspoon white pepper

1.Heat broiler to low. Cover cookie sheet with foil, add hatch chile peppers, onion, garlic, tomatillos to pan. Drizzle 2 tablespoons oil over tray, roll around to coat ingredients on pan. Place in under broiler. Watch pepper and tomatillos for browning, turn them to get all sides brown/black.








2.In pot place 3 tablespoons oil, place over medium heat. Coat pork in adobo seasoning, black pepper, salt, add to pan with oil. Add bay leaves and shallot to pan also. Cook until brown on all sides.

3.Remove items from broiler when done, about 15-20 minutes. Remove peppers and place them into paper bag to steam them, to help skins remove easily. Add the rest of ingredients to blender. Let peppers set about 15 minutes. Remove peppers from bag and peel skin off. Add them to blender. Blend until smooth and set aside.

4.Once pork is brown on all sides add 2 cups chicken stock. Simmer for 10 minutes. Add the chile mixture to pot. Also add oregano, cumin, ground cloves, and white pepper. Simmer another 15 minutes. Add chopped cilantro and remove from heat.

5.Salt and pepper to taste and serve.




Enjoy!!