Sorry I can't offer any suggestions on the canning recipes, but I was wondering if I could get your regular recipe for the stew? Just got my first hatch chile's at the market and kind of wondering what to do with all of them. I'd really appreciate it!

Well... I think the pork is at it's very best the day it is cooked. I roast the chilies and freeze them separately.

I like to do an entire pork shoulder when I make chili verde, so the shoulder goes into the crock pot and simmers all day.

I add some of the chilies for the cooking period to soak in the flavor, but most of the chilies get added the last few minutes, to just warm them up. I think they lose flavor when they are cooked over a long period of time.

Then what we don't eat is divided up: some goes into enchiladas and gets frozen. Some goes into burritos and gets frozen. Those are for quick on-the-fly meals.

Some just goes into freezer containers to be used later. Some just goes into the fridge so we can eat it over the next couple of days.

It's very good sprinkled over tortilla chips and topped with melted cheese.

I'd love to. Of course, green chile is something everyone does a little different, sort of like any other family tradition. I grew up eating a very good canned version, Stokes, which I've only seen in CO and AZ.
Roast about one pound Anaheim, ancho or poblano peppers. If you can get real Hatch peppers by all means use them, they are the best! After both sides are blackened, wrap in a damp towel to steam for 15-30 minutes. Peel skins off, remove stems. Seed if you want, I don't because these pepper varieties are pretty mild on my families scale.
Put in fridge for now. Take about 3 lbs of pork roast, something cheap but not too fatty, and coarsely chop. Put it in a big Dutch oven with EVOO and brown. Sprinkle with flour and brown some more. Add a large, chopped onion, cook until translucent. At this point, add about two quarts of chicken, pork stock or even water. Honestly, water is fine, this is going to have so much flavor you'll never miss the stock.
Add about 3-4 cloves garlic, cumin to taste. Salt to taste. Cook pork slowly on low for 3-4 hours or until falling apart. Adjust seasonings, maybe add a pinch of oregano, and chop up your roasted peppers to throw in now. Heat the peppers to a simmer and it should be ready.
Some people like to add a few tomatillos. This will add a sweetness and tang that I don't care for. I also don't care for tomatoes, although they make a nice garnish, along with sour cream, onions and cilantro.
This can be a stand alone meal with some corn tortillas or ot can smother eggs or pork.
Addition of posada after soaking is very good and traditional. This is the lime treated corn found in Mexican markets. I've also seen it with nopales (cactus) which I think would be a tasty texture treat.

One thing that seems to be a big argument in green chile snobs is potatoes/no potatoes and tomatoes/no tomatoes. What side of the fence do you sit on?
I was so disappointed over Labor Day. We drove to TX and I couldn't find a single decent bowl of green chile in the state of New Mexico. I was served everything from green chile con carne to salsa verde and none of it contained roasted Hatch chiles or pork. What is this world coming to?

Funny enough we were in CO last weekend to visit with the in-laws and its the season where you see lots of roasting stands on the corner. So I picked some up at the farmers market. My suitcase will forever smell like chili peppers. I couldn't help it. Just this past year I've seen a couple places roasting them in TX and I'm anticipating good things to come as they catch on.

That's kind of strange about New Mexico. I thought they were known for their chilis. Isn't that the big question...red or green chili? Guess it's a different kind of chili.

Sooo I'm super excited about trying this green chili stew. It sounds amazing. I hope I do it justice.

Ah yes, the bag of roasted chili in the car - New Mexico Air Freshener.

I didn't see very many roasters this year either, usually the whole town smells pretty good for a month in here, everybody driving around with their windows down.

There is something to be said for roasting the pork vs frying it, pouring off the fat and preserving that glaze on the bottom of the roasting pan. But how one arrives at the caramelized pork is a quibble.

I saw one roaster in Santa Rosa, we didn't have a chance to stop. Didn't look like they were selling actual chile, just the chiles.
I think when driving on the interstate, your chances of hitting a decent restaurant are slim. Everything has been dumbed down for the tourist. It's a shame, don't they know people driving through would actually appreciate a traditional meal instead of a watered down version?
The best vie ever had was at a restaurant outside of Albequerque. We were foxhunting and the host took us there. Every meal came with chile, your choice was green or red. The green was hot and out of this world delicious. The pork tasted like it had been cooked for at least a day and whatever other magic they did with it they weren't telling but it was unbelievable.
Funny thing is I don't even know what that town was called!
Anyway, it is certainly Hatch season. We're close enough here in AZ to get them and if I want to pay premium I could even buy them roasted and peeled.

Ah--Stokes brand Green Chile Sauce w/ pork. Yes, it's very good. I used to buy it when I lived in western OK. That was 15 years ago. Believe it or not, my Wal-Mart here in Central Wisconsin is now stocking it!!

The best green chile stew that I ever ate was at the Elkhorn Cafe in Pagosa Springs, Colo. They served it over a stuffed sopapilla.

I'd love to have a good recipe. Will have to grow my own Hatch chiles, or see if they'll grow up here on the frozen tundra.

I must show my chile head ignorance but I had never heard of Hatch chiles. This sounds like a delicious meal and I'm both curious and eager for others to share their recipes. What is EVOO? Are the Hatch chiles hot? I would like the pepper taste without TOO much heat as my DH can't eat really spicy stuff. I know, you are shaking your head, LOL. I (and my younger son) love spicy/hot but my husband and older son don't care for it much. Sigh. Anyway, this looks to me like a nice fall day's adventure, trying to come up with something we all like. This is another dumb question, when roasting any of the above mentioned chiles and peeling, do you chop the meaty part of the pepper or leave it to break down in the pot? Lori

Extra Virgin Olive Oil.

The heat is, generally, in the seeds and white interior membrane. We generally buy both the medium and hot, removing the seeds, and mix them together.

I don't chop the peeled peppers, our general use is either burrito filling or in this pork/chili thing, where they'll disintegrate.

Linked is a site that gives some info on whats available. When desperate, I've ordered from them and they do sell good stuff.

Here is a link that might be useful: link

I never heard of Hatch chili pepers until I read about them on the CF last year. Then, Lori had a picture of Hatch Crabcakes on the WFD thread. Strangely enough our Fresh Market had them for sale, roasted, a couple of weeks ago so I bought some but haven't used them yet. I put them in the freezer which I hope is okay.

I'd love to see other recipes using them.

jude

Add diced up to macaroni and cheese, grilled cheese sandwiches, hamburger topping, fried rice, omelets, and anything with pinto or white beans.

Chile season is just getting started here (the Chile & Frijole Festival in Pueblo is this weekend), plus we had a colder than usual spring, but a nice warm summer.

When my husband and I married (17 years ago), he asked me to find a Green Chile stew recipe, since he grew up in NM. I did and we've used it ever since...it's a huge family favorite (my 11 and 12 year olds ask for it for special occasions). I always make a huge batch and we freeze leftovers. I've never canned it, but it freezes really well. You just have to add your thickener when you reheat it.

Chiles freeze really well. We buy a bushel or two of roasted chiles every fall. We freeze them 15-20 per ziploc bag, with the charred skins on and everything. We take the skins off and remove the seeds when we defrost them.

There is nothing that smells better than a car ride home with roasted chiles in the back :)

Can you post your recipe Springschel? Those not lucky enough to live in the 4 corners states or grow them yourself, I have seen many places online that sell frozen roasted Hatch chiles. They really are worth the effort! There are no other chiles like them and substituting those tasteless green things in a can doesn't even come close.
David is right. Pizza, eggs, hamburger. One of my favorites is simple chile relleno egg casserole.

No problem tracydr :)

Green Chile Stew

2 TBSP oil
2 lbs pork butt, trimmed & cut into 1" cubes
2 red onions chopped
3 quarts + 2 1/2 cups water
30 chiles, peeled, seeded and chopped
an entire bulb of roasted garlic, peeled and roughly chopped
1 tsp oregano
2 tsp salt
4 jalapeno peppers, seeded (if our peppers are hot, I omit these)
2 cups cilantro
1/4 cup corn starch (or thickener of choice)

Sour cream (we use cottage cheese)
Cheddar cheese
Chopped tomatoes
Tortillas

Heat oil over medium heat in a large pan. Brown the pork. Add onion and saute until tender. Add 2 cups of water and degalze the pan (scrape all the brown bits). Add 3 quarts of water and gently simmer for 30 minutes. Add chiles, garlic, oregano, and salt. Simmer for 30-40 minutes, until pork is tender (pork should be at least 2/3 covered with water throughout the simmer, add water if neccessary.) Puree the jalapenos, cilantro, 1/2 cup water, and corn starch or thickener of choice. *if you are going to freeze the stew, you will need to add your thickener when you defrost and reheat it.* Add jalapeno mixture to the stew, adjust seasoning (typically needs more salt) and cook for another 15 minutes. Serve. Garnish with sour cream (we use cottage cheese as our sour cream), cheddar cheese, and chopped tomatoes. We also serve tortillas on the side.

I have modified the original recipe, but the original recipe came from "Coyote Cafe" by Mark Miller.

Let me know if you make it, and if you like it :)