Well now that we have gotten through the last holiday of the summer, we can now focus on more important things that happen in late summer and fall, like football and Hatch green chilies! It’s my favorite time of year and something that I look forward to, especially the chilies. (I’m a little nervous on how the Broncos are going to do, we will have to see about this. My guess they are going to have a losing season. My Dad says they are going to the playoffs. I don’t see that happening). Anyway, I care more about the chilies… 🙂
That being said, I have already been through 1 bushel of chilies and went and helped out this morning at my buddy Dave’s chili stand (He is the Chili Guy, by the way) over at Wilmore Nursery here in Highlands Ranch and got another 1/2 bushel for the freezer. Clearly, I have a chili addiction. It’s not a bad thing though when you can get the best chilies from the best roaster in Denver. We are so lucky and if you are in Denver, it’s totally worth the drive south to get your chilies from him. His prices are great too. Trust me on this one and you can thank me later.
If you’re not in Colorado, New Mexico or Arizona and want to try out this end of summer delight, not to worry you can order online from a company that I follow called Chili Monster. They can deliver freshly roasted green chilies to your doorstep! If that’s not your thing, 505 Brand makes a terrific jarred variety. Just make sure that you buy the flame roasted green chili. (This is my back up when I run out of my green chilies). Hope these links help, if you want to try what I’m talking about.
So over the past couple of weeks, I have made 2 batches of this Hatch Green Chili Braised Pork. Two reasons, I have lots of chilies and pork has been cheap at the grocery. (Kroger has pork shoulders on sale until Tuesday, September 11) for 99 cents a pound. Anyhoo, I wanted to make something that I love and that I can eat all week. Braising a pork roast fits that bill. This dish is totally versatile. You can make it into tacos like this, or use as a filling for enchiladas, burritos, tamales. Can you imagine piling this pork on top of a big plate of nachos for your football watching festivities? OMG! This pork dish has endless possibilities.
It’s really quite delicious. You can choose your heat level depending on what your preference is. I am a medium chili gal. It’s the flavor that counts with the Hatch chilies and the heat is secondary. So you can be the judge on what you like!
I hope that you give this recipe a try. It’s easy to make and even easier to eat!
Hatch Green Chili Braised Pork
For the Dry Rub
- 2 tablespoons ancho chili powder
- 2 teaspoons cumin
- 1 teaspoon ground corriander
- 3 teaspoons salt
- 1 teaspoon pepper
For the Braised Pork
- olive oil
- 2-2 1/2 pounds boneless pork sirloin roast, shoulder or butt
- 1 cup diced onions
- 1 tablespoon minced garlic
- 2 cups chopped Hatch Green Chili you pick the heat level
- 3 cups chicken broth
- 2 bay leaves
- remainder of the dry rub
For the Dry Rub
- In a small bowl mix together the chili powder, cumin, coriander, salt and, pepper. Set aside until ready to use.
For the Braised Pork
- Liberally pat the dry rub on all sides of the pork. You will have about 1 tablespoon left over for the braise. Set aside.
- In a large dutch oven with a lid (to make it a one-pot dish) or in a large saute pan that is large enough to brown the pork, heat up 2 tablespoons or so of olive oil over medium heat. Place the pork in the warmed oil and brown on all sides (about 10 minutes), remove from pan and set aside.
- In the same pan, add the onions, chili, garlic and the remainder of the dry rub. Saute until the onions become translucent. About 5 minutes. Add the pork, along with any accumulated juices to the pan. Stir in the chicken broth and the bay leaves. ****
- Cover and place into a 300 degree preheated oven. Cook for 3-4 hours or until you can easily shred the meat with a fork.
- When the meat is cool enough to shred, transfer the meat to a large bowl. With a slotted spoon, strain off the chilies and the garlic and add to the meat. Remove the bay leaves. Shread the meat with the veggies until well combined. Add a little of the braising mixture as needed to keep the pork moist.