Tag Archives: southwestern flavor

Homemade Green Pork Chile

green pork chile

green pork chile

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.

roasted Hatch chilis

roasted Hatch chilis

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.

smoked pork butt

smoked pork butt

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.

Homemade Chipotles in Adobo

homemade chipotles in adobo

homemade chipotles in adobo

You know you love them.  Hot.  Spicy.  Flavorful.  There is just no denying this flavor of the southwest.  And if you have access to plenty of vine-ripe tomatoes and chipotles, you too can make chipotles in adobo rather than buying them at the grocery store.

Chipotles in Adobo

  • 14 C. tomatoes, rough chopped
  • 2 C. onions
  • 6 large cloves garlic, chopped
  • 2 oz. or 3 large ancho chiles, dried
  • 1 qt. apple cider vinegar
  • 1 tsp. ground cloves
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1 1/2 tsp. ground cumin
  • 1/4 C. black strap molasses
  • 1 C. honey
  • 3 Tbs. dried oregano
  • 1 tsp fresh ground black pepper
  • 1 Tbs. kosher salt
  • 8 oz. chipotles (about 80 – 85 small dried chipotles)

Remove stems and seeds from ancho chiles.  Discard the stems and seeds.  Place the anchos in a pot and add enough water to cover them by 1/2″.  Bring to boil.  Reduce heat and simmer for 10 – 15 minutes (or until the chiles are soft).

cooking down adobo sauce

cooking down adobo sauce

Place chipotles into another pot with enough water to cover them by 1″.  Bring to a boil and then reduce heat and simmer for 15 minutes (or until the chipotles are soft… add more water if needed).   Once chipotles are completely soft, drain the water and set chipotles to the side.

Meanwhile, place everything but the chipotles and anchos into a heavy-bottomed pot.  Bring to a boil and then reduce to a simmer, stirring occasionally.  When the onions are translucent, add the softened anchos and 1 cup of water they were simmered in.   Transfer contents of pot (the tomato, ancho, onion, and spice mixture) to a large blender and puree (may have to work in batches).  If you have an immersion blender, use that instead.

Add the chipotles to the pureed mixture.  Reduce heat of pot to a bare simmer and cook for approximately 30 minutes.  Stir occasionally.  This length of time is need to reduce the sauce to the desired consistency.  (It should not be so thin that it is soupy, and not so thick that it is like ketchup).

chipotles added to adobo sauce

chipotles added to adobo sauce

Fill half pint sterilized (and still warm) jars with sauce and chipotles (about 6 – 7 per jar), leaving 1/2″ headspace.  Process in a pressure canner for 15 minutes.

Your own chipotles in adobo can be used in a variety of dishes: stews, chilis, enchiladas, salsas, ketchup, deviled eggs (yes… it adds a great spicy heat), and even homemade dips and mayonnaise.  So give it a try.  Homemade chipotles in adobo provides a fantastic flavor that will leave you wanting more.