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2012 Hatch Chile season has started. I found them at Bashas for 49 cents a pound so bought 3 huge bags (close to 10 pounds) and roasted them on my grill this afternoon. Hatch Chiles are the best and I use them in everything.......soups, salads, sauces. Roast them then freeze them for use later. Love them!!!

I just made Green chili pork stew today!

burntlizard wrote:I just made Green chili pork stew today!

I love green pork chile stew....we need to compare recipes

Trishness wrote: I love green pork chile stew....we need to compare recipes

Post them here and I'll compare.

Better yet,You can all cook some up for a taste test.

Heck Yeah......I'll cook them up with my super secret recipe. I think I see a pork chili cook-off in the future

Trishness wrote: I think I see a pork chili cook-off in the future

I think I see another trip out to AZ when that happens!! A little advanced warning, please...

Ooooooh a pork green chili cookoff!
A few years ago the Food City by our house was roasting chilis, so I bought a bunch and made pork chili.
Well I don't know what farm these came from but it had to be downwind of the atomic bomb tests, cuz in a word they were nuclear!
It made the food at Los Dos Molinos seem like pablum.

Alston Neal wrote:Ooooooh a pork green chili cookoff!
A few years ago the Food City by our house was roasting chilis, so I bought a bunch and made pork chili.
Well I don't know what farm these came from but it had to be downwind of the atomic bomb tests, cuz in a word they were nuclear!
It made the food at Los Dos Molinos seem like pablum.

Yes, those Hatch chiles have a reputation for being a little on the hot side (sometimes). Either I've completely burned my taste buds or the hatch I just bought weren't "downwind" of an atomic test site because they were just so-so on the Scoville index. Today I decided to make my version of SW pulled pork so I bought some Hungarian yellows (5,000-8,000 on the Scoville scale) and some Pasilla to roast. Marinating the pork overnight in some lime juice and achiote with spices and then wrapping it in banana leaves to slow cook with the peppers. Will add some chipotle if needed and some garlic. It's kind of "Cuban pork goes wild".

If it comes out good, I'll share the recipe.

http://www.eatmorechiles.com/Scoville_Heat.html

Trish

I figured with the banana leaves it was either Cuban or Puerto Rican. Sounds yummy, let us know.

maybe we could have the cook off at chili spring in Navajo county.
Latitude: 35°48'19"N 35°48'11"N
Longitude: 110°11'23"W 110°11'15"W


Cheers,
Michael

So the Cuban pork was a HIT!!!! I also made some mofongo and served the pork on top with the drippings but it would be equally good with plain rice or arroz con gandules. Since I made this for the family (and they don't do spicy), I didn't do "Cuban Pork gone wild". It's really easy and I did this in the slow cooker. This would be an equally yummy filling for tortillas and freezes well.

Here's the recipe:

1 4 pound boneless pork roast (I used shoulder)
1/3 cup sofrito or recaito (food city has this in the freezer section or you can make it fresh)
3 Tbsp achiote powder
1 Tbsp whole black peppercorns
1 Tsp whole allspice
3 Garlic cloves
3/4 Cup Lime juice
Kosher salt
1/2 pound banana leaves (you can buy these frozen at Lee Lee's International Market)

Heat a small cast iron skillet on med-high to high and add whole peppercorns and whole allspice. Toast until aromatic but not burned, stirring frequently...remove from heat and transfer to a small bowl to cool. Once cooled put into a mortar and pestle and grind until fine.....add salt to taste. Use this as your dry rub for the pork. Then mix achiote powder with the lime juice until it is dissolved then add sofrito. Smash garlic cloves. In a large ziploc bag place pork, achiote mix and garlic cloves, refrigerate and marinate overnight. In the morning, line your slow cooker with banana leaves crosswise, place pork roast in the center and cover with marinade plus 1/2 cup water. fold banana leaves over the top and cook on low for 8 hours.

I think a cook-off is in order at the Fall HAZ Photofest whenever that is. Have not heard any dates yet nor location. Chumley? Tibber?

I need to invest in a chile roaster. I am a huge fan of NM green chiles, and I will typically roast them on my gas grill, but I find that it takes a little too long, and the result is chiles that have a lot of carmelized brown sections. These taste good, but they add a sweetness to my green chile pork stew that I don't like as well as what I can eat in any restaurant in new mexico.

An FYI for chile lovers - the last two years I have bought green chiles down in Wilcox (at the Apple Annie's Pumpkin Patch). These are great. So fresh the skin squeaks when you rub them, and radioactively hot.

Mike.....There's no reason to invest moolah in a chile roaster......just coat them with olive oil and throw them on a REALLY HOT grill until black blisters appear, then turn until black blisters appear on the other side. You can do these directly on the grill or in a dry cast iron skillet. But the secret is to heat your gas grill to near sun temperatures >500 degrees, then put the chiles on the grill. At that high heat they won't carmelize but will blacken. Turn them frequently. I just did some poblanos, pasillas and hungarian yellows tonight and they came out fine.

Long live chiles!!!

Trish

If you don't want to heat up the kitchen, or buy a roaster, the Orange Patch Too on McKellips in Mesa, and a location north of McDowell/east of Gilbert (Lehi) usually have a roaster outside this time of year.. They charge a minimal fee and will roast chili's by the gunnysack. Sure beats the hours it takes in the oven or BBQ. It has been years since I roasted any, but you may want to give them a call and see if they still do it (480) 832-0230.

Tonight I cooked what was allegedly a Hatch chile pepper that I got at Whole Foods here in Northern California, but most assuredly wasn't a Hatch. Very disappointing, but that's California for ya.
A trick I used to do to roast one or two at a time when I was grilling up dinner was to cook them up indirectly on a charcoal barbecue. No problem with jalapenos, bells, Anaheim, Hatch, etc. This method does seem to make the peppers sweeter and less picante, however. It's not a bad way to go unless one wants something with more heat.

For all you chile pepper lovers: don't miss the Roosevelt Chile Pepper Festival later this month!


http://www.rooseveltrow.org/events/chil ... -festival/

Trishness wrote:So the Cuban pork was a HIT!!!! I also made some mofongo and served the pork on top with the drippings but it would be equally good with plain rice or arroz con gandules. Since I made this for the family (and they don't do spicy), I didn't do "Cuban Pork gone wild". It's really easy and I did this in the slow cooker. This would be an equally yummy filling for tortillas and freezes well.

Here's the recipe:

1 4 pound boneless pork roast (I used shoulder)
1/3 cup sofrito or recaito (food city has this in the freezer section or you can make it fresh)
3 Tbsp achiote powder
1 Tbsp whole black peppercorns
1 Tsp whole allspice
3 Garlic cloves
3/4 Cup Lime juice
Kosher salt
1/2 pound banana leaves (you can buy these frozen at Lee Lee's International Market)

Heat a small cast iron skillet on med-high to high and add whole peppercorns and whole allspice. Toast until aromatic but not burned, stirring frequently...remove from heat and transfer to a small bowl to cool. Once cooled put into a mortar and pestle and grind until fine.....add salt to taste. Use this as your dry rub for the pork. Then mix achiote powder with the lime juice until it is dissolved then add sofrito. Smash garlic cloves. In a large ziploc bag place pork, achiote mix and garlic cloves, refrigerate and marinate overnight. In the morning, line your slow cooker with banana leaves crosswise, place pork roast in the center and cover with marinade plus 1/2 cup water. fold banana leaves over the top and cook on low for 8 hours.

I can't figure out what I'm in love with the most...Your recipe or your new avatar photo.
At my age though, I'll lean toward the recipe.
Also, it's a known fact that a husband has never been beat to death for cooking.

Alston Neal wrote: it's a known fact that a husband has never been beat to death for cooking

That depends on what you cook...