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Another Summer has come and is almost gone. Even though my life is approximately twelve times happier than it was at this time last year, the undeniable and unpleasant signs of the end of Summer haven’t changed a bit. My overheated body that still hasn’t managed 2 shades of a tan all summer, three cranky animals, and my sauna-like apartment. Then, there is the fact that Summer is only technically almost gone. Knowing Los Angeles, the heat is going to stick around until flash forward, I am stringing up Christmas lights on my patio wearing short shorts, a tube top, and 50 SPF. Not many things around this town resemble anything close to seasonality. There is at least one thing though, that only comes around once a year and is the best, most special thing in the world–hatch chile season.

With my Dad being from New Mexico, home of the hatch chile, I grew up understanding their importance and sheer glory. Whenever a family member made a visit to Albuquerque, large frozen containers of green chile came back to the house and were enjoyed most often simply with a bit of garlic salt and a tortilla. In New Mexico, there is a rare meal that doesn’t include it. “Red or green?” is a question you’ll be asked everywhere you go in the state–red chile is made from more mature chile pods where as the green variety is made from chiles that have been picked at an earlier stage. If you end up in town and are asked the state question, be cool like me, and get everything “can you buy Lyrica at walmart.” In my opinion, there is a distinct heat profile in the hatch chile–it’s quite spicy but always seems to come across low and slow in its flavor and finds its way into being enjoyable despite its spicy heat. 

Towards the end of the summer, many local grocery stores and markets in the Western United States, will not only carry the chiles in the produce section but also roast them at roasting events. You can definitely roast them yourself but the way they do it is just the best–they are roasted in a caged cylindrical drum that is rotated, constantly, over a propane fueled flame. This method provides an even heat and blistering on every inch of the chiles.  Every year, I pick up at least 5 pounds of these amazing things and freeze them for dishes all Fall and Winter long. 

The recipe I’m showing you guys today is easily in the top 5 on my favorite list of my own recipes (yes, I rank my own creations.) It’s my take on a New Mexican hatch chile dish that is absolutely mind numbingly good. This recipe is not about technique–just about ingredients and time. If you don’t enjoy spicy food and you must make this dish, I will begrudgingly let you use Anaheim peppers. They are in the same family as the hatch chile but are a heck of a lot more mild. But if you can please trust me on this one and the spiciness won’t cause you to hate me for writing this recipe, pretty please make this dish. Click below to read more and get one step closer to committing to making this for dinner this week.

Ingredients (serves 4)
2 tablespoons olive oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
1 small white onion, diced
2 garlic cloves, minced
1/4 cup flour
6 roma tomatoes, chopped
4 hatch chiles, roasted and skin removed, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 
3 cups beef broth

Directions
1. Heat olive oil in large Dutch oven/enamel cast iron pan over medium-high heat.
2. Add cubed pork shoulder to the pan and cook until browned on all sides, about 5 minutes.
3. Add onion and garlic to the pan and cook until soft, another 3 minutes.
4. Add flour and stir well to coat all ingredients. Cook meat and vegetables for another 2 minutes, to cook out the flour taste.
5. Add tomatoes, hatch chiles, salt, and pepper.
6. Add 2 cups beef broth. Lower heat. Cover pot and simmer for 1 hour. 
7. Uncover, add remaining 1 cup beef broth and stir well, careful to remove brown bits from the bottom of the pan. Cook for 30 more minutes or until meat is tender.

To serve: Serve stew on top of rice with a cilantro garnish. Super important Abigail suggestion–when making rice, substitute beef broth for water (all or just part of liquid!) and get ready for the best bed in the world for this stew.

Sweet little printable is right about here:

Hatch Chile Stew
Serves 4
Comforting, spicy, and rich pork stew inspired by the classic New Mexico dish
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Prep Time
10 min
Cook Time
1 hr 45 min
Total Time
1 hr 55 min
Prep Time
10 min
Cook Time
1 hr 45 min
Total Time
1 hr 55 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 pounds boneless pork shoulder, cut into 1-inch cubes
  3. 1 small white onion, diced
  4. 2 garlic cloves, minced
  5. 1/4 cup flour
  6. 6 roma tomatoes, chopped
  7. 4 hatch chiles, roasted and skin removed, chopped
  8. 1 teaspoon kosher salt
  9. 1/2 teaspoon freshly ground black pepper
  10. 3 cups beef broth
Instructions
  1. 1. Heat olive oil in large Dutch oven/enamel cast iron pan over medium-high heat.
  2. 2. Add cubed pork shoulder to the pan and cook until browned on all sides, about 5 minutes.
  3. 3. Add onion and garlic to the pan and cook until soft, another 3 minutes.
  4. 4. Add flour and stir well to coat all ingredients. Cook meat and vegetables for another 2 minutes, to cook out the flour taste.
  5. 5. Add tomatoes, hatch chiles, salt, and pepper.
  6. 6. Add 2 cups beef broth. Lower heat. Cover pot and simmer for 1 hour.
  7. 7. Uncover, add remaining 1 cup beef broth and stir well, careful to remove brown bits from the bottom of the pan. Cook for 30 more minutes or until meat is tender.
  8. Heat olive oil in large Dutch oven/enamel cast iron pan over medium-high heat.
  9. Add cubed pork shoulder to the pan and cook until browned on all sides, about 5 minutes.
  10. Add onion and garlic to the pan and cook until soft, another 3 minutes.
  11. Add flour and stir well to coat all ingredients. Cook meat and vegetables for another 2 minutes, to cook out the flour taste.
  12. Add tomatoes, hatch chiles, salt, and pepper.
  13. Add 2 cups beef broth. Lower heat. Cover pot and simmer for 1 hour.
  14. Uncover, add remaining 1 cup beef broth and stir well, careful to remove brown bits from the bottom of the pan. Cook for 30 more minutes or until meat is tender.
Notes
  1. Serving tip: Serve stew on top of rice with a cilantro garnish. Super important suggestion--when making rice, substitute beef broth for water (all or just part of liquid!) and get ready for the best bed in the world for this stew.
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