We came home several weeks ago to our landlord removing the blistered skin from 28 pounds of New Mexico hatch chiles at the picnic table behind the building. She used to live in New Mexico, and told us that green chile season was short and prized there. She, like many other New Mexico expatriates and chile fanatics, troll the internet and pester the Raley’s groceries where they are known to appear, for weeks ahead of the late August/early September arrival. The stores sell the chiles fresh, or after they have roasted them in enormous drums. In New Mexico, friends gather to roast and peel dozens and hundreds of pounds of chiles during harvest season, to freeze, preserve, and use all year. Our landlord did 28 pounds, by herself, in our backyard, no problem.
And then, she gave us about a pound of her bounty, which I dutifully froze within 24 hours, as she instructed, for future use when I was really ready.
It took me weeks to decide how to make chile verde with my chiles. There are hundreds of recipes for chile verde floating around, yet few seem definitive. Many use tomatillos for the green color, while others use peppers. None of the pepper-based ones I found struck my fancy, so I made one up. I used a combination of this Chowhound commenter’s methods with Emeril’s Food Network recipe ratios (approximately 1 part pork to 1 part chiles). The result may not have been exactly what you would get at Green Chile Kitchen, but it was fabulous enough to write down.
I added a few tomatillos for their sour flavor and acidity. You could also make this using all poblanos, or some combination of those with other chiles, like California or pasilla peppers, that you may be able to find at your local Mexican grocery. Of course, you could always email Raley’s next September to find out when they’re roasting their chiles again, or mail order some straight from the source.
Chile Verde with New Mexico hatch chiles, pork, and potatoes
I mostly made this up, based on recommended techniques and ingredients from around the Internet. A classically trained French chef would probably do something more elegant with the flour + cornstarch thickening combination, based on one of the mother sauces, but the way I’ve described it here worked for me.
- 1 onion
- 5 cloves garlic
- 1 pound roasted, skinned New Mexico hatch chiles or other New Mexico green chiles
- 1 pound poblano peppers, charred and skinned
- 2-3 tomatillos (about 1 pound), husks removed, roasted and skinned
- 2 1/2 pounds pork shoulder, or other fatty cut of pork
- 1 – 1 1/2 pounds potatoes (about 6 small red potatoes), cubed
- 3 tbsp. canola oil
- 1 tsp. dried oregano
- 1 tsp. cumin
- 3 cups water or chicken broth (add an extra tsp. or two of salt if you use water)
- 1 tbsp. corn starch (optional)
- 2 tbsp. flour
- 1 1/2 tsp. salt
- 1/4 cup cilantro, finely chopped
1. Trim fat from pork, and cut into cubes (3/4 in. will do). Season with salt and pepper.
2. Brown the pork: Heat oil in dutch oven, or other heavy-bottomed pot. When it shimmers, add the pork cubes and brown on at least two sides, 5-7 minutes per side. It helps to do this in batches, so that you’re only browning as much pork as can line the bottom of the pot. You don’t want to be stacking the pork in multiple layers, or it could end up gray, not brown (ick). Remove pork from the pot.
3. Turn down heat and add onions and garlic to oil (you may want or need to drain off some of the pork fat here, depending on how into extra fat you are). Saute until onions are translucent, taking care not to burn the garlic. Add herbs and 1/2 tsp. salt, and cook for two more minutes, stirring. Add flour and stir again. Finally, add the peppers and tomatillos and saute for 2 minutes more.
4. Add the water and browned pork and cover pot with lid. Once the mixture comes to a boil, turn down the heat to a low simmer, and cook for 45 minutes.
5. Add the cubed potatoes, and continue simmering for another 30-45 minutes, depending on your patience and level of hunger. Add cornstarch if needed for extra thickening.
6. Turn off the heat and add the cilantro. Taste, and add more salt if needed. By this time, the pork should be tender and pull apart easily, and the potatoes almost falling apart.
7. Serve garnished with cilantro, sour cream, lime wedges, and warm corn tortillas.