Denver Pork Green Chili Stew
My daughter lives near Denver, CO and they are famous for their Green Chili made from hatch peppers. Hatch peppers have a unique taste, but an extremely short season, but if you are lucky enough to find them you should try green chili. So I started out to make green chili but the batch of hatch peppers was really hot so I added potatoes to make a stew instead and it turned out great. The potatoes and sour cream helped lower the “heat” level.
Denver Pork Green Chili Stew
My daughter lives near Denver, CO and they are famous for their Green Chili made from hatch peppers. Hatch peppers have a unique taste, but an extremely short season, but if you are lucky enough to find them you should try green chili. So I started out to make green chili but the batch of hatch peppers was really hot so I added potatoes to make a stew instead and it turned out great. The potatoes and sour cream helped lower the “heat” level.
Cooking Instructions
- 1
Preheat oven to 425°F. Place peppers on a roasting pan. Lightly oil all sides of the pepper. Place in oven for 15 minutes then turn over and roast another 15 minutes. They should be well blistered.
- 2
Place peppers in a large bowl and cover with plastic wrap or aluminum foil. Let sit for 10-15 minutes to steam and cool down. When cool enough to handle peel off skin and remove seeds. Dice up the peppers and set aside.
- 3
Cut up pork shoulder into small cubes. Into a deep pan add a little oil to just coat the bottom. On high heat brown the pork. You will need to do in batches. With a slotted spoon transfer pork to a bowl.
- 4
Add butter and onions, salt and pepper to the pan and on medium heat soften the onions. Add garlic, stir for 30 seconds. Add flour and mix for 1-2 minutes.
- 5
To pan add the tomatoes, hatch peppers, and pork.
- 6
Next add the pork stock, stir, and bring to a boil, then lower heat to a simmer with a lid on the pan. Cook for 1 hr. Taste and adjust salt, pepper, or tomatoes as needed. Add potatoes, sour cream (if needed), Romano cheese, and lemon. Cook at a simmer for another hour.
- 7
Serve with chopped green onions and a sprinkle of Romano cheese as garnish. Enjoy!
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