Pulled pork hatch chili stew
Posted: Sat Aug 26, 2017 7:41 pm
Developed my own recipe for this - takes a while but it's good
Pulled pork hatch chili stew
Recipe makes a large batch suitable for freezing - may want to cut recipe amounts for smaller batch.
Ingredients
2 cups dried chiles de arbol
10-12 dried ancho chiles
10 cloves garlic
Kosher salt to taste
5-6 pounds pulled pork
2 large white onions - chopped
64oz low-sodium chicken stock
3 tablespoons dried Mexican oregano
3 bay leaves
8-10 roasted hatch chilis
3-4 cups cubed potatoes
1-2 cups corn
16 oz grated Queso fresco
Garnish
Lime wedges, sliced avocado, shredded lettuce or cabbage, sliced onion, sliced radishes or fresh cilantro for garnish.
Instructions:
The chili sauce:
Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water. Weigh down the chiles with a plate to keep them submerged and soak until soft - about 30 minutes. Transfer the chiles and 3 cups of the soaking liquid to a blender. Add half the garlic and a teaspoon salt and blend until smooth. Strain through a fine mesh into a bowl. Push the sauce through with a spoon and discard the solids. Depending on your blender size and strength, you may want to blend in two batches. Reserve extra chili sauce for future recipes.
The stew
Heat a couple tablespoons of oil in a large pot. Add the onion and cook until transparent. Add the chopped garlic and cook about 2 minutes.
Stir in 6 cups of the chicken broth, oregano, bay leaves, salt and up to 2 cups of the chile sauce. I suggest starting with 1/2 cup of the chile sauce and then add more after tasting finished stew. Bring to a low simmer and then start adding the pulled pork, potatoes, corn, and rest of the stock and simmer until potatoes are cooked
Stir in the cheese and continue with a slow simmer until ready to serve. Remove the bay leaves. Season with salt to taste. Serve with assorted toppings.
Pulled pork hatch chili stew
Recipe makes a large batch suitable for freezing - may want to cut recipe amounts for smaller batch.
Ingredients
2 cups dried chiles de arbol
10-12 dried ancho chiles
10 cloves garlic
Kosher salt to taste
5-6 pounds pulled pork
2 large white onions - chopped
64oz low-sodium chicken stock
3 tablespoons dried Mexican oregano
3 bay leaves
8-10 roasted hatch chilis
3-4 cups cubed potatoes
1-2 cups corn
16 oz grated Queso fresco
Garnish
Lime wedges, sliced avocado, shredded lettuce or cabbage, sliced onion, sliced radishes or fresh cilantro for garnish.
Instructions:
The chili sauce:
Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water. Weigh down the chiles with a plate to keep them submerged and soak until soft - about 30 minutes. Transfer the chiles and 3 cups of the soaking liquid to a blender. Add half the garlic and a teaspoon salt and blend until smooth. Strain through a fine mesh into a bowl. Push the sauce through with a spoon and discard the solids. Depending on your blender size and strength, you may want to blend in two batches. Reserve extra chili sauce for future recipes.
The stew
Heat a couple tablespoons of oil in a large pot. Add the onion and cook until transparent. Add the chopped garlic and cook about 2 minutes.
Stir in 6 cups of the chicken broth, oregano, bay leaves, salt and up to 2 cups of the chile sauce. I suggest starting with 1/2 cup of the chile sauce and then add more after tasting finished stew. Bring to a low simmer and then start adding the pulled pork, potatoes, corn, and rest of the stock and simmer until potatoes are cooked
Stir in the cheese and continue with a slow simmer until ready to serve. Remove the bay leaves. Season with salt to taste. Serve with assorted toppings.
