Pork & Hatch Pepper Chili
This delicious chili packs enough heat to keep you warm from the inside-out
- You may wish to wear gloves to protect your hands. Roast the chiles.
- Massage a small amount of oil onto exterior of peppers & either grill peppers or place on a cookie sheet & place under broiler of oven on the very top rack. Chiles should blister & blacken on the outside.
- Rotate chiles as they roast so that they are evenly blackened.
- Remove chiles from oven & place into a bowl.
- Seal with plastic wrap & allow to rest for 15-20 mins.
- After resting the chiles, pull the outer skin off of the chiles, as well
as remove the bitter inner membrane & seed pods.
- Cut chiles into small pieces & set aside.
- Place oil in deep soup pot & allow to come to a very high heat.
- Carefully place pork pieces in hot oil & allow to fry until browned
on all sides, 4-6 mins.
- Remove pork from pan, reduce heat to med-low & place onions & chiles into pan.
- Allow onions to sweat & become translucent, 5-6 mins.
- Place spices into pan & allow them to saute slightly, 1 min.
- Add tomatoes to mixture, as well as stock, beans & pork.
- Allow chili to simmer for 2 1/2- 3 hours at a low temperature.
- Garnish with cilantro sprigs & baked tortilla strips or crushed tortilla chips.
- 12-15 hatch chiles
- 2 tbsp vegetable oil
- 2 lbs pork shoulder, cut into 1” cubes
- 2 large onions
- 2 tbsp cumin
- 1 tbsp cinnamon
- 2 tbsp Mexican chili powder
- 1 cup whole tomatoes, canned
- 8 cups vegetable, chicken, or pork stock
- 1 cup red kidney beans, drained
- cilantro, to garnish
- tortilla strips, to garnish