My first job was at a Mexican restaurant in Denver, Colorado bussing tables. They used to make this pork green chile that was so hot that I'd sweat every time I ate (so would my dad). But it burned so good! Since those days I've always been a fan of spicier mexican foods and have an appreciation of how they could make a chile so hot yet so delicious that made you want to take another bite (after wiping sweat from your brow).
Over the years I've tinkered with my own pork green chile recipe. When the Hatch green chiles are in season around August or September, I love making batches of this stuff and freezing some of it for football season. When the weather gets chilly in the fall, a warm plate of this dish will warm your soul from the inside out.
2 lbs boneless pork shoulder, cut into 1-inch pieces
2 small onions, chopped
1 lb tomatillos, peeled, cleaned and cut in half
1 lb Hatch green chiles, roasted, peeled and seeded (use Anaheim peppers if not available)
2 jalapeños, stemmed, seeded and chopped
2 garlic cloves, minced
5 cups chicken stock
3-4 TBSP canola oil
1 TBSP olive oil
1. Roast Hatch chiles over medium heat on the grill until they're black and blistered, but not charred. Remove from grill and put in a plastic or paper bag. Once they cool, rub between newspaper or paper towels to loosen outer skin. Then peel the peppers and remove seeds. Do not rinse peppers under water to remove seeds as it'll wash away the oils and the smoky flavor. Chiles may be peeled and frozen for later use.
2. Preheat oven to 400°F
3. In a large bowl toss the tomatillos, onions, jalepenos and garlic with 1 TBSP olive oil. Spread evenly into a baking sheet to make one single layer. Roast until soft, approximately 30 minutes.
4. In a large Dutch oven, add canola oil and heat over medium high heat. Brown pork in batches if necessary until it's well browned on all sides. If working in batches, add all the pork into the Dutch oven and cover with chicken stock. Add in roasted vegetables and Hatch chiles. Cover and cook until pork is tender, approximately 2 hours.
5. Serve with warm tortillas.