New Mexico Hatch Chile Pork

Char Hatch chilies. I do this on my grill, flipping when chilies get nicely charred and softened. Once softened and charred, remove chilies and place them in a bowl covered with plastic wrap or in a plastic resealable bag, allowing them to steam and ensuring that the skin is easily removed.

After about 10 minutes, remove chilies and peel away the charred skin. Cut off the top stem and remove the seeds from the inside of the chilies. Discard the seeds, then roughly chop the chilies. Set aside.

To a food processor, add onion, cilantro, tomatillos, Hatch chilies and garlic. Pulse until you have a smooth sauce.

Season cubed pork with salt and pepper, then heat a large skillet on medium-high heat. Once heated, add canola oil, then add pork in batches. Your goal is to get a nice sear on the exterior of the pork. Turn the pork to get all sides seared. Once seared, remove to a bowl, and repeat with remaining pork.

To a slow cooker or large pot, add pork and the onion mixture. Cook low and slow until pork is super tender. I did mine in a slow cooker for 8 hours (a perfect thing to do when you head to work).

When you are ready to serve, ladle the Hatch green chili pork into a serving bowl, get some warm tortillas or ladle over an easy-cooked egg, and you are ready for a game-changer. I added some cannellini beans towards the end of my cooking process, but that is optional.

I was blown away. Seriously. This chili was perfect. It had great heat, great tangy flavor, and screamed comfort all around. If you have access to Hatch chilies, try them. Hope you enjoy!