Monday, November 23, 2009

Green Chile Pork Roast

I bought a pork tenderloin the other day and was wondering what to do with it. It didn't take me long to decide to make a Green Chile Pork Roast with my Hatch chile stash.

I'm working on a new book (not a cookbook) and when I write, I usually get so involved that I lose track of time and before I know it, my stomach is growling and it's waaay past dinnertime, so I solved that dilemma today by pulling out my crock pot and making dinner this morning right after breakfast.


Don't you just love crock pots? They do all the cooking for you. All you have to do is the prep. I have this kitchen-sink mind-set when I cook in my crock pot (actually, it's every time I cook). I tend to throw a lot of ingredients into the mix, then I sort of get into a rhythm where I toss in a lot of spices without measuring.
  • 1 (14.5 oz.) can petite diced tomatoes, with juice, divided
  • Fajita seasoning, to taste
  • Powdered cumin, to taste
  • Dried, minced garlic, to taste
  • Freshly ground black pepper, to taste
  • Chili powder (lots), to taste
  • Mexican oregano, crumbled, to taste
  • 1 large onion, chopped
  • 2 large Hatch green chiles, roasted, seeded, and chopped, divided
  • 1 (2 pound) pork tenderloin (The one I bought was seasoned with lemon-pepper, so that added some extra flavor.)
  • 6 medium red potatoes, scrubbed and quartered
  • 1 (12 oz.) jar roasted red peppers, with juice
Pour a little bit of the diced tomatoes, with some juice, into the bottom of the crock pot. Season to taste with the fajita seasoning, cumin, garlic, black pepper, chili powder, and oregano.

Chop the onion and Hatch chiles. Layer half of the chiles, and all the onion on top of the diced tomatoes, seasoning to taste between layers. Save the remaining half of the Hatch chiles to top the roast with before cooking.

Heat a 12-inch skillet (not a non-stick skillet--you want to get a good sear on the meat) over medium-high heat. Add the pork tenderloin, with it's own juices, and sear it on all sides. Do not brown it in olive oil or butter. You want the meat to get nice and crusty brown, plus you'll be deglazing the pan and adding the meat juices to the crock pot.

Place the browned meat on top of the veggies in the crock pot. Season to taste with the above-mentioned herbs and spices. Add a little water to the skillet to deglaze the pan, stirring to scrape up all the tasty brown bits on the bottom of the pan. Add these juices to the crock pot on top of the meat. Scatter the remaining Hatch chiles over top of the meat.

Add the potatoes around the sides of the meat. Add the roasted red peppers, season again, to taste, then pour the remaining diced tomatoes over everything. Put the lid on, let it cook on High for 6 hours, then enjoy your complete meal cooked in a crock pot.

I never follow a recipe when I cook. I just toss things together and hope they'll taste good. This turned out to be totally delicious, with just the perfect amount of heat. I have lots of delicious leftovers--perfect for nuking in the microwave when I'm writing waaay past dinnertime.

Sunday, October 4, 2009

Hatch Chile Chili and Cornbread

It's getting to be chili weather again. Time to turn our thoughts to bowls of delicious, steaming chili to warm our hearts and souls... not to mention our stomachs!

It was such a day for chili a few weeks ago here in San Antonio.
It was raining and a bit chilly (temps in the 60s and 70s... very nice after our record-breaking heat wave of 100+ degrees for 57 days) so I decided to make chili, but not just any chili. I made Hatch Chile Chili and Hatch Chile Cornbread to go along with it. (First time I've turned my oven on in months.)


  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 1 - 2 T. cumin, divided
  • 3 - 4 T. chili powder, divided
  • 1 T. fajita seasoning, divided
  • 2 garlic cloves, minced
  • 2 roasted Hatch chiles, peeled, seeded, and chopped
  • 1 (8 oz.) can tomato sauce
  • 1 (14.5 oz.) can petite diced tomatoes
  • 1 (15.5 oz.) can red kidney beans, drained and rinsed
  • Cornbread
Heat a deep, 12-inch chef's skillet over medium-high heat. Add the turkey and onions. Shake in some of the cumin, chili powder, and fajita seasoning to season the meat and onions as they cook, stirring and adding more seasoning occasionally, until the meat is broken up and nearly browned, and the onions have begun to soften.

Add the garlic and Hatch chiles into the turkey mixture. Season a bit more with the cumin, chili powder, and fajita seasoning. Stir occasionally until the meat is completely browned.

Add the tomato sauce, diced tomatoes, and beans. Season with more of the cumin, chili power, and fajita seasoning. Stir to mix everything together and bring to a boil, then reduce the heat to medium-low, cover, and let simmer for an hour or so, stirring occasionally.

While the chili is cooking, make the cornbread. I admit, I totally cheated and used a packaged mix, but I did add a roasted Hatch chile, seeded and chopped, into the mix.

Spoon the chili into a bowl. Serve the cornbread on the side. Guaranteed to warm you up on a cold rainy day, or any other time.

Thursday, September 17, 2009

Buckhorn Green Chile Cheeseburger

The real deal Green Chile Cheeseburger from Buckhorn Tavern in San Antonio, New Mexico--winner of Bobby Flay's throwdown!

I searched the web, but couldn't find the recipe, though the ingredients are listed in the above-linked article. The beef is seasoned with granulated garlic, then cooked to perfection and topped with green chile (of course!), American cheese, lettuce, pickles, chopped red onions, tomatoes, and mustard.

Guess I'll either have to duplicate the recipe or go to Manny's Buckhorn Tavern for a green chile cheeseburger. I'm guessing it would be totally worth the trip.

As owner Bob Olguin says of his world-famous green chile cheeseburger, "The green chile cheeseburger should taste like going to heaven..."

Thursday, August 27, 2009

Hatch Green Chile Stew & Cornbread

One of my foodie friends, Dee, Texas-to-Mexico, is totally in love with Hatch chiles, maybe even more than me, and she's hatched up some spicy food for all of us to enjoy. In fact, she was the very first visitor to this brand-new baby blog and left a comment that shows she's in Hatch Chile Heaven. Be still my heart, Gloria!! I have been stalking the Hatch Chile Roasting team in our town at the local HEB Plus. I can't wait to post the recipes we've been trying! I've been in Chili Pepper heaven. (sigh....).

Here's her Hatch Green Chile Stew, made with pork loin, red bell pepper, apples, and of course Hatch Chiles! She also made Hatch Green Chile Cornbread to go along with the stew, because it's such a perfect match and you just can't have Hatch stew without Hatch cornbread.

Visit her blog for the recipes and some Hatch history. I can tell you that she's just beginning and we can expect lots more great Hatch recipes from her! She's thinking about whipping up some "Hatch-a-ritas" before the harvest season is over.

Tuesday, August 25, 2009

Hatch Chile Heaven

Welcome to Hatch Chile Heaven.

I totally, absolutely LOVE Hatch chiles. I love them so much that I created this blog to honor them. I just couldn't help myself; it was love at first bite. I felt like I was in heaven.

If you love Hatch chiles, you feel like you're in Hatch heaven when you're eating them. I'll be sharing lots of Hatch chile recipes here and who knows what will grow from this -- there could be a cookbook.