Some like it hot! But this is just as good if you use mild hatch chiles.
Course: Main Course
Keyword: comfort food, hatch chiles, spicy food
3lbs.pork tenderloin, trimmed and cut into 1 1/2" cubes
2cupsonion, chopped (1 large onion)
2jalepenos, chopped, with seedsoptional
1boxPomi chopped tomatoes750 grams
5wholeroasted hatch chilesmore if you want it hotter
2cupschicken brothmore, if needed
215 oz. canspinto bean, rinsed
salt and pepper to taste
Seasoning for Pork
1 tspchipotle chile powder
1/2tsphot Mexican chile powder
Toppings for stew
radishes, sliced thin
tortillas, corn or flour
Place meat in a Ziploc bag and toss with seasoning. Allow to rest as you continue.
If you're roasting your chiles, place them directly on the flames. Turn with tongs until they are completely blackened. Then put in paper bags and let them rest. I like to rinse off the charred part, but you can leave it on. Coarsely chop the chiles. MAKE SURE YOU WEAR GLOVES WHEN WORKING WITH THE HOT CHILES.
Heat oil in large Dutch oven on medium heat and begin browning the meat. It might take 2 batches--you don't want to crowd the meat. Add a little more oil for second batch if needed.
Add the onion and garlic. Cook for 3-4 minutes. Sprinkle the flour over the meat and stir constantly for 2 minutes.
Stir in the chopped tomatoes. Add the chopped chiles.
Mix in 1 cup chicken broth, salt and the jalepeno, if you're using it. Add the cilantro, lime juice and salt, if needed. Cook about 1 hour, taste and adjust seasoning.
Add the pinto beans and cook until meat is fork-tender, about 1 more hour.
This recipe is actually better the next day. And it freezes well.