Hatch Peppers, named after the original growing area in Hatch, New Mexico, are an authentic Southwestern favorite. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.
Hatch Peppers have a meaty flesh and mild-medium heat making them ideal for Hatch chili chimichurri or a Hatch chili cheeseburger. There is a limited amount of time these chiles are available each year and that season is now! You might not be thinking about a bowl of warm chili in August but this recipe begs for the famous Hatch Chile. The pork tenderloin pairs well with the smokey peppers. Make now and freeze to enjoy on those chilly nights ahead. Thanks to my Hatch Chili friends for the introduction and the chilis……Judy and Carol.
Pork Tenderloin Hatch Pepper Chili
Serves 4
2 tbsp olive oil
1 pork tenderloin (about 1 1/2 to 2 lbs), cut into small pieces
1 large onion chopped
3 cups chicken broth (add more if too thick)
1 1/2 tsp garlic powder
1 tsp dried oregano
2 tsp ground cumin
1 tsp chili powder
1 tbsp cornstarch
salt and pepper to taste
1/2 jalapeno, chopped
1 (16-ounce) jar prepared tomatillo (green) salsa
1 teaspoon dried oregano
1 (15-ounce) can white hominy
1 -150z can fire-roasted diced tomatoes
4-5 roasted Hatch Pepper Chilis, chopped (or more to your liking)
Toppings:
Chopped cilantro, avocado, sour cream, jalapeño and/or cheddar cheese.
In a large pot add olive oil, pork and cook until pork starts to get brown. Add onion and cook for 2-3 minutes. Add chicken broth and simmer for 30 minutes.
Add spices, garlic powder, oregano, cumin, chili powder, cornstarch, salt, pepper, jalapeno, hatch chilis and stir. Add green salsa, hominy and diced tomatoes… stir well and let simmer for an hour, stirring occasionally.
Serve with various toppings like cheddar cheese, avocado, cilantro, pepitas, sour cream and more sliced jalapenos.
