Hatch Chile Stew

Hatch chiles

🥗Healthier: Anaheim chiles

💰Cheaper: bell peppers

Anaheim chiles offer a similar flavor profile with less heat.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs reduce fat while maintaining moisture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be homemade.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes add nutrition and sweetness.

Preheat the oven to broil and roast the Hatch chiles until the skins are blistered.

Remove the chiles from the oven and cover them with cling film to sweat for 15-20 minutes.

In a Dutch oven, heat 1.5 tablespoons of grapeseed oil over medium heat.

Add the pork shoulder to the pot and brown on all sides, then remove and set aside.

Add 1 tablespoon of butter to the pot and sweat the chopped onions with a pinch of salt until soft and translucent.

Add the chopped garlic and stir for about a minute.

Add 1.5 tablespoons of flour to the pot and cook until the raw taste is gone, creating a roux.

Deglaze the pot with a beer, allowing the alcohol to evaporate.

Return the browned pork to the pot and coat it with the roux and flavors.

Add 1/2 cup of salsa verde and the diced tomatoes to the pot.

Pour in about 4 cups of chicken stock and add a bay leaf and ground cumin for seasoning.

Cooking Techniques

Equipment Needed

Spice Level: