Hatch Green Chile Stew

Now that Fall is here upon us, it is time for us to pull out our stew and soup recipes. Some of our cultural staples here in The Borderland, are caldo de rez (beef soup), Chile Verde (Pork green chile stew), pozole ( hominy) and menudo ( hominy and tripe stew).
Today I'm going to share with you my Hatch Green Chile Stew or Chile Verde.


What you will need:

1 1/2 lbs. pork stew meat (already pre-cut for you, you may need to cut some of the larger chucks), or pork shoulder cut into small chunks.

1/4 cup of cilantro chopped roughly
3 cloves of garlic
1/2 of a white onion
3 russet potatoes, peeled and cubed.
4 cups chicken stock .
1/2 cup of Hatch Green Chile prepared.
salt and pepper to taste
1teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano


If you can't find it prepared:
 measurements are approximate , they can be adjusted to taste.
4 hatch green chiles
1/4 white onion
2 cloves of garlic
1 lime juiced
1 tomato
 salt and pepper to taste
1/4 teaspoon oregano
1/8 teaspoon cumin
 1/4 c. cilantro sprigs
roast your peppers and tomato on an open griddle or cast iron pan , let them cool and peel the charred loose skin off the peppers and tomato. Remove the stem , you can also remove the seeds and veins, but I prefer to leave them in for the heat.  Add all ingredients to the blender and blend until semi chucky. set aside.

In  your stock pot or Dutch oven add 2 table spoons of canola oil over medium heat add chopped onion and chopped garlic and sauté until softened. Add pork meat, season with salt, pepper , paprika , oregano and cumin,  cook until browned. Next add potatoes and chicken broth. Bring to a boil on high. Once it starts to boil turn down heat to medium and let it simmer until potatoes are tender. Add the Green Chile salsa and simmer another 5 minutes.
you can garnish with shredded cheese or more salsa . Enjoy.