Hatch Green Chile and Tomatillo Pork with QView!!!

[tallbm]

Since everyone was on a Hatch Green Chile kick I figured I would pick up some up at the store and join in!
Qview then the writeup:




So I bought about 5 large Hatch Green Chiles ($0.99/lb)over the weekend along with one bunch of fresh Cilantro, a small yellow onion, and about 1.18 pounds of Tomatillos.
I also picked up 2 pork butts that were on sale for $1.17/lb.

I deboned and cut into strips the 7 pound pork butt and used about 4 pounds of it for this dish. I seasoned with SPOG + Chili powder and broiled in the oven on both sides to get a nice crispy seared set of strips. I then cut them into about 1/4-1/2 medallions for throwing in this dish.
I also added 3 1/2 giant hatch peppers to the oven tray while the meat was broiling in a foil pan.

I pealed and deseeded the hatch chiles and chopped all the veggies including half of the bunch of cilantro.

Threw all of this into a separate foil pan (one broiling had a small leak).
I added chili powder Knorr brand Chicken Bullion, a little garlic powder, a little black pepper and some water so that water came up to fill about 80% of the pan.
I tightly covered the foil pain with heavy duty foil and put in the oven at 400F for 3hrs 10 min.

OMG sooooo goood. Flavors are out of this world and the pork melts in your mouth!
Today I put some shirataki rice (the little round noodle things u see) into a bowl, scooped in the congealed goodness and headed it up for lunch today!

This stuff is OUT OF THIS WORLD good! I'm watching the carbs so went with shirataki rice but if I wasn't I would have totally threw a can of white and can of golden hominy into this dish while it cooked in the oven.

This stuff is like a stew and goes good over rice, hominy, or some kind of noodle. The starchier the grain the better. Shiritaki rice has a bit of a hominy corn starch flavor so was a perfect addition for this dish.

Anyhow, thats my hatch green chili pork posole dish but the oven version vs a pot on a stove version. I hope everyone enjoys the post but I know you wont enjoy it as much as I enjoyed the taste of this stuff hahaha :D

 

[chilerelleno]

Oh damn that looks heavenly!

 

[chilerelleno]

I just ate dinner a hour ago and now I'm salivating and my belly is grumbling.

 

[chilerelleno]

Aaaargh!

 

[chopsaw]

Yup . Nice work . I bet thats good .

 

[tallbm]

I just ate dinner a hour ago and now I'm salivating and my belly is grumbling.

I hear ya! I made it last night to have for the next couple of days and had already eaten dinner when it was done hahaha. I still had to repeatedly "taste" on it till it cooled off enough to put in the fridge for today :P

Yup . Nice work . I bet thats good .

Thanks! Yeah this stuff is freaking amazing.

Also I didnt mention it but the onion, tomatillos, and cilantro basically disintegrate into nothing but flavor while the green chili stay swel intact. The pork was also intact but seriously it like melts in your mouth hahaha.

 

[ofelles]

Good job.

You got me thinking...............haven't made Posole in quite a while. I have both fresh and fire roast hatch chiles , dried hominy. I need to made up some chicken broth! Maybe some hatch chile cornbread.

 

[jcam222]

Man I just ate two huge burgers and I want some of that right now! That pork looks mouthwatering!!Love the use of the shiritaki! We use the rice some but really love the noodles. I’ve settled in on using a combination of riced cauliflower and hemp hearts for rice. The hemp hearts help give it more of a rice texture. If interested I’ll dig up my post that included it.

 

[sawhorseray]

I'd bet that was delicious, nice work, Like! RAY

 

[tallbm]

Good job.

You got me thinking...............haven't made Posole in quite a while. I have both fresh and fire roast hatch chiles , dried hominy. I need to made up some chicken broth! Maybe some hatch chile cornbread.

Thanks! Ooooh sounds good!

Man I just ate two huge burgers and I want some of that right now! That pork looks mouthwatering!!Love the use of the shiritaki! We use the rice some but really love the noodles. I’ve settled in on using a combination of riced cauliflower and hemp hearts for rice. The hemp hearts help give it more of a rice texture. If interested I’ll dig up my post that included it.

The pork is sooo good, its all stupid good haha.
Sure dig up the post and link it if u like :)

I'd bet that was delicious, nice work, Like! RAY

It sure is, thanks! :)

 

[disco]

I'd love me some of this! Big like!

 

[Inkbirdbbq]

Nice!

 

[BrianGSDTexoma]

Holy cow that looks good. This one going on the menu! My pork in red sauce might have to wait now.

 

[xray]

Oh, that looks good!

 

[HalfSmoked]

A job well done. Great looking

Warren

 

[chopsaw]

onion, tomatillos, and cilantro basically disintegrate into nothing but flavor

I figured as much . That's the way I like it . The broth is what got my attention .

 

[gmc2003]

Looks mighty appealing to me. I could down a big bowl of that.

Point for sure
Chris

 

[tallbm]

I'd love me some of this! Big like!

Thanks disco!

Nice!

Thanks! :)

Holy cow that looks good. This one going on the menu! My pork in red sauce might have to wait now.

Oh yeah it is really good. You have a couple of good dishes on your list. I read where u want to make pork in red sauce.
I think the following is a little diffenent than your pork in red sauce yet still very similar. There is a simple Mexican dish (not Tex/Mex) where u chop up beef or pork into like 1/2inch pieces like this but you sear them in the skillet, add a touch of tomato sauce, add some beef bullion, a touch of chili powder, pepper, garlic powder, onion powerder, and water and simmer for like an hour-hour 1/2 and you have what is called a Guisado (like a stew) and you serve that into tortillas or eat on a plate with rice and beans and spoon. Its amazing!

Let us know how both your red sauce pork and this dish comes out if you try it :)

Oh, that looks good!

Thanks!

A job well done. Great looking

Warren

Thanks!

I figured as much . That's the way I like it . The broth is what got my attention .

Oh yeah the broth is great, its all the seasonings and disintegrated flavor veggies and soooo good.

Looks mighty appealing to me. I could down a big bowl of that.

Point for sure
Chris

Thanks! Oh yeah big bowls are the only way to go with it :)

 

[BrianGSDTexoma]

I making this tomorrow. Did you roast the Tomatillos ? I also picked up some nopales to throw in.

 

[tallbm]

I making this tomorrow. Did you roast the Tomatillos ? I also picked up some nopales to throw in.

Nope just diced up the Tomatillos. You can roast them if you like. Its more work and not necessary but might add some nice roasted tomatillo flavor.
Let me know how it turns out! Mine is all gone now hahah :D