Roasted New Mexico Hatch Green Chili Recipes

Steps:

• 1. Whether you get your chiles from the local supermarket or pick them fresh in the fields, select large, firm, meaty chiles with no sign of wilting. Wash the chiles before proceeding. Slit each pepper lengthwise, and scrape out the seeds and membranes with a spoon. Some people don't remove the seeds before roasting, but we think they're easier to remove at this stage if you plan to freeze them for later use. Also, we think freezing peppers with the seeds and membranes inside makes them hotter when thawed and used later. By the way, when handling chiles, either wear gloves or coat your hands with vegetable oil, and don't touch eyes or other sensitive areas. If roasting the chiles indoors, arrange them in a single layer on a baking sheet. A layer of foil makes for easier cleanup later. Place in the oven, 4-5 inches from the the broiler element. The skin will blister and turn black. Turn the peppers as required to blister all sides evenly. At this point, your kitchen should be filled with the mouth-watering aroma of roasting green chile! If it's a nice day outdoors, and if you have a good gas barbecue grill, you can roast your chiles that way. Arrange the peppers over high heat, turning as necessary to blister the skins evenly on all sides. Whichever roasting method is used, the pepper skins should be evenly blistered, mostly black. Cover the hot chiles with a damp kitchen towel for 15 minutes or so. This steams them and loosens the skins. You can also use a plastic or paper bag to steam the peppers.
• 2. If you're having green chile for dinner tonight, the peppers are ready to use now. Just slip the skins off and stuff, chop, etc. Otherwise, package the cooled chiles in airtight bags for freezing. We think leaving the peppers whole and freezing with the skins on results in a better texture and flavor when thawed. When ready to use, thaw for a few minutes and the skins slip off easily. Drain on paper towels and you're ready to cook.
• 3. Green, Chile, Stew 1 2 1/2 lb pork roast -- (2 1/2 to 3) 1 c flour 3 c roasted -- peeled, chopped green chile 1 onion 3 cloves garlic -- finely minced salt pepper chicken broth or base 1 tsp cumin 2 cubed potatoes (optional) -- (2 to 4) Cube pork roast, dredge in flour and brown until carmalized. Saute onions until translucent. Put ingredients in large pot, add water to cover Simmer until meat and potatoes are tender, add salt to taste. Onion and garlic may be added just before simmering is finished in order to keep the flavors seperate. Excellent served with flour tortillas, or hard rolls

Steps:

• Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
• Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
• Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.