New Mexico Hatch Chile Pork

Recently our local grocery store began selling New Mexican hatch chiles, something I have been wanting for many, many years. Granted I have made plenty of chili over the last ten years or so, but I have always been wanting the hatch chili. To me, it is a bit like any other. I remember it clearly when we vacationed in New Mexico back in high school. The hatch chili is crisp, spicy, and offers an awesome brightness. So when I found out the grocery store was finally selling these, I was bound and determined to make some real New Mexico style hatch green chile with pork.

This chili is not only easy to make, yields a ton, and has plenty for leftovers, but it was one that had just that right amount of heat.

Hatch Chili Pork Recipe
Hatch Chili Pork Recipe

Let’s get started.

Ingredients:

  • 3 lbs pork shoulder, fat trimmed, cut into cubes
  • 1 lb New Mexican Hatch Green Chiles, lightly oiled
  • Charcoal fire or broiler
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 1 tbsp salt, more to taste
  • 1 tbsp cracked black pepper
  • 3 tbsp canola oil
  • 6 large tomatillos, husks removed
  • 1 bunch of fresh cilantro, washed

That’s it. Simple ingredients.

Start by charring your hatch chilies. I do this on my grill, flipping when the chilies get nice and charred, and softened. Once softened and charred, remove the chilies and place them in a bowl covered with plastic wrap or plastic zip lock bag, allowing them to steam, and ensuring that the exterior skin is easily removed.

After about 10 minutes, remove the chilies, and peel away the exterior charred skin. Cut off the top stem, and remove the seeds from the inside of the chilies. Discard the seeds, then roughly chop the hatch chilies. Set them to the side.

Hatch Green Chili Pork Ingredients
Hatch Green Chili Pork Ingredients

Next, take your onion, cilantro, tomatillos, hatch chilies and garlic and add them to a food processor. Pulse down until you have a smooth sauce.

Season the cubed pork with salt and pepper, then heat a large skillet on medium-high heat. Once heated, add in the canola oil, then add the pork in batches. Your goal is to get a nice sear on the exterior of the cubed pork shoulder. Turn the pork to get all sides nice and seared. Once seared, remove to a bowl, and repeat with the remaining pork.

To a slow cooker (please feel free) or large pot, add the pork, as well as the onion mixture. Cook low and slow until the pork is super tender. I did mine in a slow cooker for 8 hours (a perfect thing to do when you head to work).

When you are ready to serve, ladle the hatch green chili pork into a serving bowl, get some warm tortillas or ladle over an easy cooked egg, and you are ready for a game changer. I added some cannellini beans towards the end of my cook process, but that is only optional.

I was blown away. Seriously. This chili was perfect. It had great heat, great citrus flavor, and screamed comfort all around. If you have access to hatch chilies, try them. Now I am heading back to buy some more before they are all gone. Hope you enjoy!

Fry Sauce

Fry sauce, or simply a ‘special sauce’ is probably the easiest thing to make and typically served with french fries. I think fry sauce can pretty much go on anything, including burgers, and fries of which I did. Fry sauce is a classic sauce and has been around for ages. Think of it as somewhat of a Russian dressing. The simplicity is essentially a combination of mayonnaise and ketchup, but I add a couple of different twists making this fry sauce super addicting one.

Fry Sauce Recipe
Fry Sauce Recipe

Let’s get started on this excellent condiment.

Ingredients:

  • 1/2 cup of your favorite mayonnaise
  • 1/4 cup of ketchup
  • 1 tbsp pickle juice
  • 1 tbsp your favorite hot sauce
  • pinch of salt
  • 1/4 tsp cracked black pepper
  • hot fries, optional

Add everything but the hot fries to a mixing bowl. Mix well. Cover and place in the refrigerator for later use.

How to make fry sauce
How to make fry sauce

When you are ready to serve, drizzle onto your hot fries (I used roasted garlic and rosemary baby yukon potatoes), or serve on the side. I also smeared a generous amount onto my grilled burger. Talk about simplicity at its finest, and a delicious tang of a condiment to boot. If you are looking for all of that, give this one a shot, and feel free to double the amount for later use. Hope you enjoy!

Homemade Biscuits

I recently told my wife “This is the year of the biscuit”. I don’t know what got over me when I said that, but I meant what I said. I’ve been thinking of biscuits for some time now that I had to make some more attempts at trying to get the biscuit down. There are so many things you can do with a biscuit, and hence why I probably said that to my wife, everything from sweet and savory. What is not to love about that? Ever since I lived in Dallas, there was one thing that has never left my mind (besides the friendships I made) and that is the love of biscuits and gravy. That is probably another reason why I am making an attempt at creating some really good biscuits.

Homemade Biscuits Recipe
Homemade Biscuits Recipe

Let’s get started.

Ingredients:

  • 1 3/4 cups all-purpose flour, sifted
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp coarse salt
  • 6 tbsp unsalted butter, chilled but not frozen, cut into small pieces
  • 1 cup 1% milk
  • Ring cutter, cut to about 3/4 inch thick

Preheat your oven to 450 degrees.

Start by mixing the flour, salt, baking soda, and baking powder into a mixing bowl. Once mixed gently add in the butter, and slowly begin pouring in the milk. You want to form a somewhat firm dough, but not too firm.

Gently roll the dough onto a lightly flour surface, about 3/4 of an inch thick. Use a glass, or if you have a kitchen ring mold, and press down into the dough to shape your biscuit. Continue with however many biscuits you can get away with. Mine yielded 5 biscuits.

Homemade Biscuits
Homemade Biscuits

Place in the preheated oven and bake for about 12 minutes. Remove onto a wired rack, or onto a serving plate, and dig in.

These were a perfect side dish to some homemade barbecue ribs, and with a bit of butter they were even better. Now I have to teach my kids how to make these as they would be great for breakfast, lunch, or dinner. Hope you enjoy!

Homemade French Onion Dip

As I have noted in the past, my daughter loves, just loves Grandma’s dip. I think she actually gets excited when we go to Grandma’s house because she knows that the majority of the time Grandma is going to the ‘the dip’ and chips out for snacking. The dip is the French onion dip you buy at the store, and one, for whatever reason, that I never buy. Most likely because no one else would eat it. So not too long ago I decided it was time for me to make a batch of my take on a French onion dip, and one that steers away from the classic minced onion recipe. I don’t even recall when I last used minced onion anyway.

This French onion dip uses my onion jam recipe which elevates it to a whole other level.

French Onion Dip Recipe
French Onion Dip Recipe

Let’s get started.

Ingredients:

  • 2 tbsp unsalted butter
  • 1 very large onion, thinly sliced
  • generous pinch of salt
  • 2 cloves of garlic, grated on a rasp or microplane
  • 1 lime, zested
  • 1/2 tbsp fish sauce
  • 1/2 lime, juiced
  • 1/4 tsp cracked black pepper
  • 8 oz container of sour cream
  • 1 tsp garlic powder
  • 1 tsp salt
  • Potato Chips

Start as you normally would when caramelizing onions. Heat a large skillet on medium-low heat, add the butter, and add in your onions. Shower the onions with a generous pinch of salt, then let the games begin.  The goal is to cook these nice and slow, until they are a nice golden color.

This process can take about 40 minutes, or longer, but be patient and stir throughout the process.

Once you achieve a golden color, then it is time to add in your garlic and allowing that to cook a minute or two, stirring the garlic into the onions.

After a minute or two, add in the cracked black pepper, fish sauce, lime zest, and lime juice. Give the mixture a good stir, raise the heat just a bit, and cook another minute or two.

Remove the onions from the heat, place them in a bowl, and let them come to room temperature.

French Onion Dip Recipe
French Onion Dip Recipe

Once your onions have cooled, take about a cup of them and add them to a small mixing bowl. Add in the garlic powder, salt, and sour cream. Give this a good mix, and get ready to serve them up.

Place the dip into a serving bowl, alongside your favorite potato chips and dig in.

Not I’m not sure if my daughter will start calling this ‘Dad’s Dip’, but what I do know is that she spooned out two small bowls of it and went to town. I think I won on that front.

If you are looking not only for a great onion jam recipe, but one that can be folded into some basic ingredients and made into a great dip, then give this one a shot. Hope you enjoy!

Homemade French Onion Dip
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 tbsp unsalted butter
  • 1 very large onion, thinly sliced
  • generous pinch of salt
  • 2 cloves of garlic, grated on a rasp or microplane
  • 1 lime, zested
  • ½ tbsp fish sauce
  • ½ lime, juiced
  • ¼ tsp cracked black pepper
  • 8 oz container of sour cream
  • 1 tsp garlic powder
  • 1 tsp salt
  • Potato Chips
Instructions
  1. Start as you normally would when caramelizing onions. Heat a large skillet on medium-low heat, add the butter, and add in your onions. Shower the onions with a generous pinch of salt, then let the games begin. The goal is to cook these nice and slow, until they are a nice golden color.
  2. This process can take about 40 minutes, or longer, but be patient and stir throughout the process.
  3. Once you achieve a golden color, then it is time to add in your garlic and allowing that to cook a minute or two, stirring the garlic into the onions.
  4. After a minute or two, add in the cracked black pepper, fish sauce, lime zest, and lime juice. Give the mixture a good stir, raise the heat just a bit, and cook another minute or two.
  5. Remove the onions from the heat, place them in a bowl, and let them come to room temperature.
  6. Once your onions have cooled, take about a cup of them and add them to a small mixing bowl. Add in the garlic powder, salt, and sour cream. Give this a good mix, and get ready to serve them up.
  7. Place the dip into a serving bowl, alongside your favorite potato chips and dig in.