Chili Verde
Posted on August 6, 2009 by Leslie Blythe 3 comments
The Hatch Green Chile Debacle
As most of you already know, my brain temporarily left the building yesterday. I was watching an episode of Huell Howser a few nights ago doing a piece on Hatch New Mexican chiles. They are sold in the months of August and September. They roast them when you pick them up. Hundreds of people line up for fresh, roasted New Mexico green chiles every year. They pick up enough to last them a year (they freeze them). Anything regional, hard to get, with fanatics involved has my name written all over it. I must have some!
The green chiles come in 36 pound bags. It took me all morning to get through on the El-Rey Farms phone line. I was so startled when they actually answered, that I ordered 2 bags of medium heat green chiles. Yes, I know, that’s 72 pounds in total! 72 pounds of chiles + small, upper compartment freezer in garage = THEY WON’T FIT!
I have to pick them up exactly at 10:30 am on August 22 in La Puente with cash in hand.
I immediately called my good friend and fellow foodie, Chris to tell her about my lapse in sanity. She happens to love New Mexico, especially Hatch green chiles. She’s in for 10 pounds, so now I’m down to 62 pounds. I asked her about recipes and she said that one of the best is a recipe that was published in Esquire magazine in 2004 for Chile Verde. I have included this recipe today. I’ve been told that you can buy frozen Hatch green chiles at Whole Foods.
Chili Verde
Serves 4
3 Tbs olive oil
2 large yellow onions, peeled and chopped (about 2 cups)
5 garlic cloves, peeled and minced
3 fresh jalapenos, stemmed and minced
1/2 cup diced celery
2 lbs boneless pork shoulder, cut into half-inch cubes and blotted dry
2 1/2 tsp Mexican oregano*
2 1/2 cups good-quality chicken stock
4 canned tomatillos, pureed (about 1/4 cup)
1 small potato, peeled and grated (about 1/2 cup)
1 tsp coarse or kosher salt
2 large canned roasted poblano chiles,* cut into half-inch strips (about 1 cup)
3/4 cup Hatch canned green chiles,* chopped
1 avocado, peeled and finely chopped
2 ripe plum tomatoes, seeded and finely chopped
In a large stockpot over moderate heat, warm olive oil. Add onions, garlic, jalapenos, and celery and cook, stirring occasionally, until celery is softened, about 10 minutes. Add pork and oregano and cook, stirring frequently, until pork loses its color, about 8 to 10 minutes. Add stock, tomatillos, potato, and salt and bring to a boil. Lower heat and cook, partially covered, for 90 minutes, stirring occasionally. Add poblano and green chiles and cook, stirring frequently, until pork is tender, another 30 to 45 minutes. Ladle into warm serving bowls and top with avocado and tomato to taste.
