From the Chef’s Corner
For chili lovers, the magic word is “Hatch.” Hatch, a small town in southern New Mexico, is famous for its chilies. As soon as the piquant pods are picked in Hatch, truckloads head east to our stores in Texas.
Roasting your own chilies is easy. Place the fresh chilies on a baking pan 8-10 inches below the broiler element in your oven. Use tongs to turn the chilies until the skin is blackened overall. Place the roasted chilies in a paper bag or baggie; close tightly and leave for 15 minutes. Seed and peel roasted Hatch green chilies; they are ready to use.
2 lbs. boneless pork, cubed
2 Tbs. olive oil
1 cup chopped onion
3-4 garlic cloves, minced
¼ cup flour
1 (10 oz) can petite tomatoes
2 cups chopped peeled roasted Hatch green chilies
Salt and pepper to taste
1 Tbs. sugar
2 medium potatoes cut into cubes
3 cups chicken broth
Brown the pork lightly in the olive oil in a Dutch oven or large pot over medium heat. Add onion and garlic. Sauté for 3 to 4 minutes. Add flour. Cook for 2 minutes, stirring constantly. Add the tomatoes, chilies, salt, pepper, and sugar and mix well. Stir in the potatoes. Pour in chicken broth. Reduce the heat. Simmer, covered, for 1 – 1 ½ hours or until the pork is tender. Serve with cornbread and you have got yourself a delicious meal!