it's perfect for these frosty nights. you know, when you just want to curl up on the sofa. no need for lighting the fireplace, cause the warmth of the bowl and heat from the chiles will keep you toasty!
i use hatch green chiles. i buy loads of roasted chiles when they're in season (late august to early october) and freeze them, so i use them in recipes through the year. you can find them at most grocery stores these days when in season. whether fresh or freshly roasted, you've got to try them. since it's well past chile season, you might have luck in the freezer section...in little tubs.
whatever you do, don't buy them in can! use fresh poblano peppers and roast them on the grill on in the oven (350 degrees Fahrenheit until skin is blistered and a bit charred; then place in a sealed container to steam so skin can be easily removed)
if you like it super spicy, use the hot peppers. if you can't take the heat, use the mild peppers. be sure to label them for the freezer. i've made that mistake before...my guests' ears were steaming!
ingredients:
2 lbs cubed pork (pork butt is best)
2 tbsp olive oil
2 yellow onions - halved and sliced
3 cloves of garlic
2 cups of diced roasted green chiles
2 tbsp of corn flour
2 large tomatoes - diced
1 tbsp of cumin
1 tsp Mexican oregano
1 tsp salt
1 bay leaf
8 cups of chicken stock
1 cup chopped cilantro
sour cream (if desired)
start by heating a large pot to medium high heat. toss cubed pork in the flour to coat evenly. add pork to hot pot and brown. this works better if you do it in 2 -3 batches.
while pork is browning. remove the skin from the green chiles by holding the stem with one hand and with a napkin in the other rub in the opposite direction. if you're sensitive to peppers, you might want to use gloves. don't worry about removing all the char...adds flavor and visual appeal. slice open and remove seeds and ribs. dice and set aside.
once all pork is browned, remove from pot. add the sliced onions and brown.
once browned, return pork and onions to pot. add the diced green chiles, chicken stock and all remaining ingredients. once brought to a boil, reduce heat to medium low. cover and slow simmer for 1 1/2 hours or until pork is tender.
once all pork is browned, remove from pot. add the sliced onions and brown.
once browned, return pork and onions to pot. add the diced green chiles, chicken stock and all remaining ingredients. once brought to a boil, reduce heat to medium low. cover and slow simmer for 1 1/2 hours or until pork is tender.
season to taste. serve hot and topped with cilantro and/or sour cream.
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