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Hatch Green Chile With Pork Recipe | I am New Mexico

Hatch Green Chile With Pork Recipe

If you’re a New Mexican, then you know that it’s absolute must when it comes to red or green chile. This dish is one that New Mexicans have been making for a real long time, and has become a staple in almost every New Mexican home. If you haven’t had the opportunity to experience our world famous chile, this recipe is a good start (if you can find New Mexico chile out of season.)


Green Chile Pork / Photo by ig user nitapita3

Ingredients for Hatch Green Chile con Cerdo Recipe

  • 2 lb Pork cubed into chunks about 3/4 of an inch in size
  • 1 cup roasted Hatch or other New Mexico Green Chile (Heat of your choice. i.e hot, med., mild)
  • 2/3 of a cup Flour
  • 1 large onion; chopped
  • 1/4 cup minced garlic (or more)
  • 1 tbsp Chimayo red chile powder or other New Mexico red chile powder **(Optional)
  • 1 1/2 cup chopped tomatoes**(Optional)
  • 1 large potato**(Optional)
  • Salt & pepper**(To taste)
  • Oil or butter to brown pork
  • 1 pinch of Oregano

Green Chile (Colorado Style) Preparation

Cut up meat. In a container (I use a lunch size paper bag) put 2/3 cup of flour, 1 tablespoon red chile powder, salt and pepper to taste and meat. Shake to coat meat well. Heat oil in large dutch oven or pot (I use 5 quart dutch oven). Oil should be between 1/8th and 1/4th inch deep. Add meat, and don”t worry if you add some of the flour along with it. Brown the meat, and at the same time get a nice light brown chile roux. Add onion and garlic to meat mixture about 1/2 way through the browning time. Add the New Mexico Green Chile, tomatoes if you are inclined and water to fill pot. Add oregano, somewhere between a pinch and 1/8th teaspoon, depending on preferences. Bring to a boil and simmer for about 30 minutes, adding water if needed. I just let it simmer down to the consistency I want, usually somewhat thick. Usually served over burritos, sometimes enchiladas, or eaten plain with homemade flour tortillas. Good stuff.