Flamin Hot Chile Verde 9.10.09

House sitting Tex & the McRanch for S&J...cleaned out our fridge and freezer cause we'll be here for 2 1/2 weeks.   Brought 2 lbs of our Hatch Chiles...and made Chile Verde tonight...my regular recipe, the only one I keep in my wallet at all times...and it was hot as fire!  I got this recipe years ago...probably 10 or more from the Food Network from David Rosengarten...and it is my all time favorite recipe EVER!  The original recipe calls for roasted poblanos...but we used our Hatch chiles instead this time.  Scott declared that next year we will buy the regular/medium heat chiles and not the hot ones :)  The flavor was great, we both agreed.  But HOT!  We were both sweating and laughing about the heat...it was ridiculous!  But we ate every bit of it...even as it got hotter and hotter.  The next night we added some left over marinara....cooler, but not much.  Then we added some beans...still hot!  But delicious and we ate every drop!  I've made this for myself for my birthday even!  I think Scott even made some Nachos with it another nite...we enjoyed every last, searing hot bite...but next year we're buying the regular heat Hatch chiles.

Scott's Verde Tacos

Lyssy's FAVORITE MEAL: Chile Verde

2 lbs pork loin or tenderloin cut into 1/2 inch pieces and tossed with 1 TBSP masa flour, 1 tsp Ancho Chile powder or chili powder & 1/2 tsp salt

1/2 tbs cumin

more s&p to taste

1/2 Cup onion, chopped

1 TBS bacon fat or a couple pieces bacon, rendered and set aside...the bacon fat is so delicious!

2 garlic cloves, minced

2 lbs poblanos (10 fresh maybe), or other chiles (anaheim, hatch), be careful with the hatch chiles...but no matter what this may be very hot!  If you don't like spice...find another recipe.

3 C chix stock/broth

coat the pork loin in masa/spice mix and brown in bacon fat.  Remove and sautee onion and garlic (add garlic last so it won't burn, or add already roasted garlic later)

add pork back, then chix stock, s&p to taste bring to a bubble...then add already roasted and peeled chiles and simmer for 2 hrs

add cumin during last 15 min of cooking

serve with chips, cheese, sour cream ,cilantro, guacamole, tortillas....DELICIOUS!!!!!!

Porkloin, cumin, roasted peppers...ready for the Chile Verde pot..."put it in a pot!"

Bacon rendering for the verde...so yummy

Toppings:)

finished off  by butter cookies from Market Street...so yummy!