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A Cooking Adventure with Thom

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Hatch Green Chili with Pork

Serves: 10



Every August when Hatch Chiles are roasting in our markets, I make a couple of large batches of Hatch Green Chili to pack away in freezer containers to keep us warm until Spring. From what I read about Green Chili, no surprise that the dish originated in New Mexico. Traditional New Mexico Hatch Green Chili is a simple sauce or soup with seasonings and roasted Hatch Green Chile peppers. Heading North, it transforms into a thicker soup or stew with the addition of pork. Which is the only way I’ve ever made it.



1 tablespoon bacon drippings
1 tablespoon olive oil
4 pounds pork loin roast
1 onion chopped
5 garlic cloves peeled and minced
1 quart chicken broth
1 tablespoon salt
1½ tablespoons coriander
1 teaspoon hot Chamayo Chili Powder
1 teaspoon of your favorite chili powder
1½ tablespoons Mexican Oregano
14.5 ounces can chopped tomato, undrained
15 chile peppers chopped
½ cup water
¼ cup cornstarch

Cooking Method

1.  Simply season the pork roast with salt and pepper. Place in a large Dutch oven, cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.

2.  Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant.

3.  Add the shredded meat, tomatoes, chicken broth, salt, coriander, oregano, tomatoes, chile powders and chiles. Bring to a boil and then simmer on low for 2 hours..

4.  In a bowl combine water and cornstarch and stir until combined. Towards the end, I like to add a little of this to thicken the soup.

5.  Serve with warm flour tortillas.

Shredded Pork Roast

I start by roasting a four-pound pork shoulder roast in the oven, 350 degrees, three hours, simply seasoned with salt and pepper. When the roast is cool enough to handle I remove the fat, shred the meat, and place it into a large Dutch oven.

Chopped Hatch Green Chile

I chop the tops off fifteen roasted Hatch Green Chiles, remove some of the blistered skin and chop. Most of the seeds come out when you chop the top off. If you want to take the time to clean the peppers by removing the veins and all of the seeds, you’ll have to split them open and scrape. I don’t do that.

Green Chile with Tomatoes

From here I add chicken broth and a can of (or fresh) tomatoes and my lineup of spices and let it simmer on low for at least an hour.

Chimayo Chile Peppers

One of my recent additions has been a teaspoon of hot Chamayo Chili Powder for some additional excitement. The Native American Chimayo chile is a small chile, about five inches long.  The lower part of the pod is bent and its stem top indents like a royal crown. The growing conditions in Chimayo New Mexico contribute to this chile pepper’s distinct flavor and identity.

Make sure you’re getting authentic Chimayo Chili Powder. If you read the ingredients, the package may indicate “New Mexico” chiles rather than Chimayo chiles which are grown in the village of Chimayo.

authentic chamayo chili powder

One way to identify authentic Chimayo Chili Powder is by its distinct pottery red-orange color. Native Chimayo chiles have medium heat and a smooth robust flavor with chocolate-like base tones.  The remarkable thing about the real Chimayo chile is the ability to age the chile under controlled conditions. When aged properly, the chiles flavor is refined like a fine wine. If you’re interested, Saveur Magazine writes a great article about the village of Chamayo, it’s history and it’s culture.

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