Late summer ushers in a garden favorite… chilis! Yes, as warm days wind to a close, these spicy peppers make an appearance at road-side stands, farmers’ markets, CSAs, grocery stores, and even backyard gardens across the country. You see, chilis are an important part of a southwestern fall classic; green pork chile.
Now just any chili won’t work in this luscious dish. My personal favorite are hatch chilis. But if you do not have access to them, Big Jim and Anaheim work well. You could even toss in a few jalapenos or a poblanos into the pot, but just make sure they are roasted.
Green Pork Chile
- 2 lbs. of smoked pork, cubed
- 1 1/2 lbs. of Hatch chilis, roasted/deseeded/skins removed & chopped
- 1 1/2 lbs of potatoes, cubed
- 1 large onion, chopped
- 5 – 6 cloves of garlic, minced
- 2 tbsp. butter
- 2 tsp. ground cumin
- 1 1/2 tsp. Mexican oregano
- 2 quarts chicken stock
- 3/4 C. tomatillo salsa
- 2 tsp. salt
- water (optional)
In a large stock pot over medium heat, saute the onion and garlic until translucent. Add the cumin, chilis, oregano, and salt. Stir to combine.
Next, pour in the stock. Bring to a boil. Add the potatoes and the tomatillo salsa. Cook until the potatoes are done (about 15 – 20 minutes).
Take a stick blender and blend part of the soup, leaving some vegetables in cubes or you can completely blend the mixture to your desired consistency. (Personally, I like a thick chile).
Now add the pork, put a lid on the pot, and reduce the heat to low. Allow the green chili to cook for another 45 minutes, lifting the lid to stir occasionally to prevent sticking to the bottom of the pot. If mixture is a little too thick for your taste, add in some water to thin.
Taste for seasoning and add more salt if desired.
Remove chile from heat and serve.
NOTE: this is great eaten as a soup. You may also serve it over cooked rice, burritos, or thick-cut wedge fries.