Tequila Pork and Hatch Green Chile Stew is a variation of the traditional Southwestern dish made popular in New Mexico and Southern Colorado. This makes a great weeknight dinner because the pork roast is already cooked, cutting about two hours off the cooking time. (I used the rest of the pork for pork BBQ sandwiches, so you get two meals out of a 5 pound pork roast.) While tequila may seem like an odd choice for a weeknight dinner, the alcohol is cooked off, leaving a deliciously smoky zip to the dish. Use Hatch chiles from New Mexico if you can, otherwise, use Anaheim or Jalapeno peppers.
Tequila Pork and Hatch Green Chile Stew
- 4-5 Whole Green Chiles
- 1 Tbsp Olive Oil
- 1 Medium Onion, minced
- 1 Stalk Celery, minced
- 4 Cloves garlic, minced
- 1/2 tsp. Fresh Oregano, finely chopped
- 4 c. Shredded Pork Roast*
- 1/4 c. Tequila
- 1 1/2 c. Chicken Broth
- 1 (14.5 oz) Can of Diced Tomatoes, drained
- 1 (15 oz) Can of Black Beans, drained
- 1 (15 oz) Can Sweet Corn, drained
- 1 Tbsp. Cumin
- 1/8 tsp. Ground Coriander
- 1 Bay Leaf
- 1 tsp Black Pepper
- 1 tsp Salt
Preheat the oven to 400 degrees. Wash and dry the chiles, then rub olive oil over the outside of them. Place on a baking sheet in the oven for about 20 minutes, until browned.
Remove from the oven and set aside for about 10 minutes. When cool enough to touch, cut the chiles in half and scrape out the seeds, then carefully peel the skins. Chop the chiles into small pieces and set aside.
In a large stock pot, heat the olive oil over medium heat. Add the onion, garlic, and celery and saute 3-4 minutes until soft. Add the oregano and green chile and cook 2-3 minutes more. Add the shredded pork and tequila to the pan and heat to boiling, then reduce to medium low. Simmer about 10 minutes, until the tequila has reduced to about 2/3, then add the chicken stock and simmer 10 minutes more. Add the tomatoes, black beans, corn, cumin, coriander, bay leaf, and salt and pepper. Simmer about 20 minutes, stirring occasionally. Serve the Tequila Pork and Hatch Green Chile Stew in bowls with shredded cheese, fresh chopped avocado, and sour cream.
If you have any leftover pork, turn it into Green Chile Pork Nachos!