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Hatch Chile Pork Stew

Prep Time20 minutes
Cook Time45 minutes
Servings: 6

Ingredients

Roasted Hatch Chiles

  • 2½ lb hatch chiles rinsed and dried
  • ¼ cups olive oil

Hatch Chile Pork Stew

  • ½ large onion diced
  • 4 cloves garlic chopped
  • ¼ cup olive oil
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 small bell pepper (red, yellow or orange) stem and seeds removed and diced
  • 2½ cups roasted hatch chiles, chopped
  • 6-7 oz. braised pork shoulder, diced
  • ½ cup white wine
  • salt to taste
  • 2-3 fresh lime cut into wedges (optional)

Garnish

  • 1 cup shredded white cheddar (optional)
  • 1 cup fresh cilantro leaves (optional)

Instructions

Roasted Hatch Chiles

  • Heat outside grill to 400° or if using an oven, set it to broil.
  • Place hatch chiles on an aluminum foil or baking sheet and brush olive oil or drizzle olive oil over the chiles. Roast hatch chilies for 12-15 minutes or until the chiles are charred and blistered on both sides. Once done, remove from grill or oven and set it aside to cool.
  • Once chiles are cooled, peel the skin, remove stems and seeds. Chop chiles and set aside.

Hatch Chile Pork Stew

  • Heat large soup pot or Dutch oven over medium heat and add olive oil. Once olive oil is sizzling, add onions, bell peppers, garlic and sauté until onions and peppers are tender.
  • Make space in the middle of pot and add oregano, chili powder, paprika, and cumin. Combine seasoning and keep it from burning. Once seasoning is combined, mix with onion mixture.
  • Next stir in roasted hatch chiles, pork, wine and mix well. Place cover on the pot or Dutch oven, turn heat to low and simmer for 25-30 minutes.
  • Garnish with cilantro and/or shredded white cheddar and serve with lime wedges.