Chile Verde Stew
While Hatch peppers have a short summer season, they’re now available dried year-round so that you can indulge in their unique flavor any day of the week. This scrumptious stew features dried Hatch peppers, and it’s perfect for lunch, dinner or a Super Bowl party—be sure to make a double batch! It tastes even better the second day and freezes well.
Chile Verde Stew
Makes 8 cups/ 2 quarts
2 tablespoons olive or grapeseed oil
2 pounds lean pork (sirloins, chops or tenderloin) cut into ½ - ¾ inch cubes (see note below)
1 ½ cups chopped onion (yellow or white)
1 tablespoon Melissa’s chopped garlic
2 teaspoons oregano
2 teaspoons ground cumin
1 teaspoon ground mustard
1 bay leaf
½ teaspoon ground coriander
1 tablespoon dried tomato powder (optional*)
1 teaspoon dried mushroom powder (optional*)
2 tablespoons apple cider vinegar
3 cups chicken or turkey broth
1 cup Melissa’s Roasted Hatch peppers (mild or hot – your preference)
1 jar Melissa's Hatch Red and Green Blend, medium
½ cup chopped cilantro
Salt and pepper to taste
Garnish with cilantro
In a wok or Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
Season the pork with salt and pepper and brown in oil. Do not crowd meat for even browning – it may take 2 or 3 batches. Remove pork and set aside.
Add another tablespoon of oil to the pan and sauté the onions until softened. Add the garlic and the seasonings, stirring until fragrant. Do not brown the garlic. Add vinegar and ½ cup of the broth to deglaze the pan.
Add the Hatch peppers and the jar of chile roast and the broth. Bring to a boil and reduce to simmer.
Add the pork back to the pan along with the cilantro and simmer over very low heat for 20 minutes—season to taste with salt and pepper. Serve hot and garnish with more cilantro if desired.
Freezing meat for about 20 minutes will make it easier to dice.
*These umami-rich flavor-boosting recipes were featured in my October (2021) blog