One of my all time favorite things in Texas is when Central Market and Whole Foods, my two favorite Grocery Stores, do their Hatch Chile Fests in the late summer/early fall! Every time, I grab about 4 containers of their mild, roasted hatch chiles. I toss them in a ziplock bag and keep them in the freezer. I use them on cold, rainy days in the fall to whip up this soup, which is one of my all time favorite things to eat and make in my kitchen!
Also, I recently found a new product I am obsessed with that is a total game changer when making this soup, talk about TIME SAVER and you seriously can’t tell a difference in the taste. Southwestern505 makes a jar of Flame Roasted Hatch Chiles! Just toss that whole jar in instead of doing all of the peeling and chopping!
Do yourself a solid and go buy some and make this stew for your family. And, learn from me, don’t ever buy the spicy green chiles. I love spicy food but OMG, I nearly had a heart attack when I made this stew with the spicy ones once. Yikes!
- 1.5 - 2 lbs. of Pork Tenderloin, cut into 1 inch cubes
- 1 white or yellow onion, diced large
- 1 red bell pepper, diced large
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 32 oz. chicken broth
- 14 oz. can diced tomato, no salt added
- approximately 4 cups of roasted, peeled and chopped MILD hatch green chiles (OR just use 1 (16oz) jar of Southwestern505 Roasted Green Chiles
- 1/2 tsp. ground cumin
- 3 medium-sized yukon gold potatoes, cut into 1 inch cubes
- In a large pot or dutch oven, heat 2 tbsp. of olive oil over medium-high heat.
- Add in the cubed pork, the diced onion, and the diced red bell pepper. Saute until the pork is no longer pink, about 10 minutes. Be sure and season your meat very well with kosher salt and pepper while you cook it.
- Add in the minced garlic and cook 2 more minutes.
- Reduce heat to low and pour in the broth, the diced tomatoes, and the cumin. Season once more, to taste, with salt and pepper.
- You need to remove the skin and stem from the green chiles before you chop them. If you aren't familiar with them-- The skin is the black burnt looking stuff on the outside of the green chiles. To remove, grab the chile and hold it under running water, place fingers at the top of the chile and run your fingers down the chile multiple times until the skin is removed. Now cut off the stem and then chop the green chiles.
- Add the chopped green chiles to the stew or skip the above step and just toss in a jar of the Southwestern505 roasted green chiles!!
- Cover, turn heat down to low or medium low, you want a very subtle simmer going, and let cook for 2 hours.
- Add in your cubed potatoes, and let cook for about 45 more minutes, or until the potatoes are tender when you stab them with a fork.
- Taste, add salt and pepper if needed. Serve and enjoy! (You can add 1 cup of frozen corn kernals if you are not Whole30. Just cook until defrosted, only takes a few minutes).
- Optional garnish: fresh chopped cilantro, shredded cheddar cheese, a dollop of sour cream, cubed avocado.