As with so many others here, I get a lot of ideas and inspiration from stuff that people post. Once in a while though I seem something and I think "I just gotta make that", which is what happened when I saw the post from our good friend
BrianGSDTexoma
showcasing his Hatch Chile Stew. Man that stuff just looked and sounded so good. Grabbed a dozen fresh chilies from the local grocery store and promptly proceeded to get it going.
I had a pork loin roast in the freezer that was about 2 1/2 pounds whereas he used pork butt. Started out cooking it in the Dutch Oven with some butter but got a lot of liquid but it was not browning up at all. Tossed the pork into a large skillet to brown and get that necessary crunch. Here it is in the skillet.
I did not discard the juices from the meat that were in the Dutch Oven so tossed in the onions and garlic to simmer for a bit.
Cut up 3 large Hatch Chilies.
Another thing I did slightly different was add the flour to the onions and garlic to make a roux of sorts.
Deglazed the skillet used to brown the pork with a cup or so of veggie broth.
Everybody in the pool!! The pork, broth from deglazing, the chilies, a can of Ro Tel tomatoes with habaneros, chili powder, coriander, cumin, a little salt, black pepper, another 2 cups of veggie broth, and some BTB veggie base.
Mix it all up and let simmer on a very low boil covered for about an hour and a half. Lordy lordy the aroma is off the charts!!
Thought some cornbread would go well with the stew. Got it mixed up and on the grill.
Cornbread done.
A nice bowl full of the stew topped with some of that incredible melting Mexican cheese I recently found and serve with the cornbread....with lots of butter on top of course
And one more pic of course for our friend David (
DRKsmoking
)
When Brian was raving about how good this stuff is, he was not exaggerating in the least. It is totally off the charts. I did something else a bit different. Got this going at noon and turned the heat off after the 1 1/2 hour simmer then just let it sit covered on the stove all afternoon for the flavors to develop...and develop they did. Wow, so deep, rich, complex, and flavorful. Yo Brian...you mentioned that you had 2 bowls and wanted a 3rd. Well guess what my friend, I got the 3rd bowl and loved every drop of it. I was miserable from eating too much but couldn't stop. I should have exercised the self control you did and stopped after 2 bowls. Maybe when I grow up I'll be able to show some restraint but not this time. Man this stuff is so good and the cornbread was the perfect side to go along with the stew.
Well that's it...till I post the dinner I did yesterday for my oldest daughter who just got out of the Navy and came to visit. Y'all enjoy the rest of your weekend and see everybody soon.
Robert
BrianGSDTexoma
showcasing his Hatch Chile Stew. Man that stuff just looked and sounded so good. Grabbed a dozen fresh chilies from the local grocery store and promptly proceeded to get it going.I had a pork loin roast in the freezer that was about 2 1/2 pounds whereas he used pork butt. Started out cooking it in the Dutch Oven with some butter but got a lot of liquid but it was not browning up at all. Tossed the pork into a large skillet to brown and get that necessary crunch. Here it is in the skillet.
I did not discard the juices from the meat that were in the Dutch Oven so tossed in the onions and garlic to simmer for a bit.
Cut up 3 large Hatch Chilies.
Another thing I did slightly different was add the flour to the onions and garlic to make a roux of sorts.
Deglazed the skillet used to brown the pork with a cup or so of veggie broth.
Everybody in the pool!! The pork, broth from deglazing, the chilies, a can of Ro Tel tomatoes with habaneros, chili powder, coriander, cumin, a little salt, black pepper, another 2 cups of veggie broth, and some BTB veggie base.
Mix it all up and let simmer on a very low boil covered for about an hour and a half. Lordy lordy the aroma is off the charts!!
Thought some cornbread would go well with the stew. Got it mixed up and on the grill.
Cornbread done.
A nice bowl full of the stew topped with some of that incredible melting Mexican cheese I recently found and serve with the cornbread....with lots of butter on top of course
And one more pic of course for our friend David (
DRKsmoking
)
When Brian was raving about how good this stuff is, he was not exaggerating in the least. It is totally off the charts. I did something else a bit different. Got this going at noon and turned the heat off after the 1 1/2 hour simmer then just let it sit covered on the stove all afternoon for the flavors to develop...and develop they did. Wow, so deep, rich, complex, and flavorful. Yo Brian...you mentioned that you had 2 bowls and wanted a 3rd. Well guess what my friend, I got the 3rd bowl and loved every drop of it. I was miserable from eating too much but couldn't stop. I should have exercised the self control you did and stopped after 2 bowls. Maybe when I grow up I'll be able to show some restraint but not this time. Man this stuff is so good and the cornbread was the perfect side to go along with the stew.
Well that's it...till I post the dinner I did yesterday for my oldest daughter who just got out of the Navy and came to visit. Y'all enjoy the rest of your weekend and see everybody soon.
Robert
