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!

Grilled Pork Tenderloin and Mushroom Sandwich

On a recent visit to our local grocery store, I noticed that pork tenderloin was on sale. I love me some pork tenderloin, and it is something that I have not made in quiet some time, so I decided to pick a couple of them up knowing exactly what I was going to do with them.  This grilled pork tenderloin and mushroom sandwich may be one of my favorites, and I do not kid when I say that. My wife loves it, my kids love it, and so that makes it a real winner in my book.

Grilled Pork Tenderloin and Mushroom Sandwich Recipe
Grilled Pork Tenderloin and Mushroom Sandwich Recipe

 

Ingredients:

  • 1 pork tenderloin
  • 3 cloves of garlic, minced
  • 1/2 tbsp salt, to taste
  • 1/2 tbsp cracked black pepper, to taste
  • 1/4 cup olive oil
  • 8 oz package of Baby Portabella mushrooms, cleaned and thinly sliced
  • Slices of Provolone cheese
  • French bread sliced sandwich style
  • 2 tbsp unsalted butter
  • 2 tbsp red onion, diced (optional)
  • 1/4 cup mayonnaise (optional)

Begin by drizzling olive oil over the pork tenderloin, and coat it well. Rub the minced garlic all over the pork tenderloin. Now wash your hands well. Generously sprinkle salt and pepper all over the tenderloin, and use a fork or tongs to turn as you continue to sprinkle. Place in a ziplock bag and let marinate for at least an hour.

If you are fortunate enough to grill, light it up, and bring to a medium-high heat. Lube your grates with a bit of oil (use tongs and paper towel), and place the tenderloin on the grill, searing all sides. Reduce the heat, and cook until no longer pink. Remove from the grill, and let rest for approximately 10 minutes, sealing in the juices.

In the meantime, to a skillet, add the butter. Bring to a medium heat, and add in the mushrooms, cooking for about 15 minutes. Take the pork tenderloin off of the grill, and let it rest on a plate. Once rested, slice the pork tenderloin into thin medallions.

Grilled Pork Tenderloin and Mushroom Sandwich Ingredients
Grilled Pork Tenderloin and Mushroom Sandwich Ingredients

Slice your French bread. Add a slices of cheese to the bottom layer to cover. Add slices of pork tenderloin across the cheese, top with some of the sauteed portabella mushrooms, and then cover the mushrooms with more provolone cheese.

Preheat your broiler. Place the sandwich(es) underneath the broiler, cheese exposed, and cook until the cheese is melted, being careful not to burn the bread.

While the sandwich is cooking under the broiler, add the mayonnaise and red onion to a small bowl and mix well. Season with additional salt and pepper. This will serve as the condiment to the sandwich, and trust me on this one, this condiment is hard to beat.

Remove the sandwich from the broiler, plate, and serve. Hope you enjoy.

Filipino Bicol Express

It has been weird in some ways not sharing a weekly recipe creation with all of you. Fortunately, however, my family was able to disconnect (well except for my kids and their darn devices) and take a week long road trip. Where you may ask? Tennessee, the whole state and wow was it a blast. I think, and I hope we got so much in during the week. I went down on a mission, a different one than my wife and probably kids for that matter, and that was to try some of the best barbecue and fried chicken I have ever had; hands down ever. In summary Rendezvous ribs and barbecue nachos, Gus’s Fried Chicken, Peg Leg Barbecue ribs (got the last rack and it was only noon (they opened at 11)), and Hatti B’s Nashville hot chicken. So with that said, I’m ready to share with you a great recipe, and one that has some heat to it, much like Hatti B’s!

Bicol Express is a Filipino dish that finally has some heat to it. Don’t get me wrong here, I love pretty much any Filipino dish that has come my way, but I’m always questioning in my mind ‘Do they not use any heat when cooking?’.

This is the perfect answer to that question. I love how the Filipino’s use vinegar, garlic, and lots of black pepper in some of their dishes, and that is right up my alley, but this recipe has me. It’s a stew with very simple ingredients. It’s comforting. It has the perfect heat, and is great served alongside rice.

Filipino Bicol Express Recipe
Filipino Bicol Express Recipe

Let’s get started.

Ingredients:

  • 2 tbsp oil
  • 1 lb pork belly, cut into 2 inch cubes
  • 4 tbsp roasted shrimp paste (this stuff stinks but brings such umami)
  • 1 whole onion, sliced
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 14 fresh chilies (Thai Bird, Indian Green Chile, or Serrano) of your choice, stems removed, chiles sliced in half
  • 2 cans of coconut milk
  • salt and pepper, to taste
  • cooked rice, optional

Start by heating a medium sized pot (you will cook everything in this pot) on medium heat, then add the oil. Once the oil comes to temperature, add in the cubed pork belly.

Cook the pork belly, turning along the way, until all sides become browned.

Once the pork is browned, add in the onions, garlic, and ginger. Give a good stir, and continue to cook for about 3 minutes or so.

Next add in the shrimp paste. Turn on your vent on high as this stuff has some funk (good funk), and continue to stir. Toss in the chilies, stir again, then add in the coconut milk.

How to make Filipino Bicol Express
How to make Filipino Bicol Express

Bring this to a simmer, and cook for about 1 hour, on low, stirring along the way.

Before serving, taste and season with any salt or pepper.

Now you are ready to dig in. I like to serve with a small bowl of rice to the side, along with a soup bowl of the Bicol Express. This dish is rich, creamy, spicy, funky, and overall totally comforting and right up my alley. Don’t be scared of the chiles as you can eat around them. The chilies overall bring that subtle heat to the dish overall, but if you are searching for a bit of that chili punch when eating, go ahead and bite into them! Hope you enjoy, and it’s great to be back!

Jalapeno Stuffed Lumpia

Gosh, I do love jalapeno poppers, don’t you? I love the actual surprise, not only with the piping hot cheese but the uncertainty if the jalapeno is going to be on the mild side, or the hot side. I prefer the hot side. With that said, Filipinos are notorious for making really awesome egg rolls, what they call lumpia, or lumpia shanghai.  My wife introduced me, or should I say her family introduced me to these styles of egg rolls. Their wrappers are crispy, and inside is an array of things such as ground pork, potatoes, small shrimps, and green beans.  This is how my in laws make them, and one that I often make for my family, only with this exception. The exception being the fact that I had four large fresh jalapeno peppers on my cutting board, just staring at me and wanting me to do something with them. That’s when I figured I would try out some new egg roll, or lumpia wrappers, and instead of going the classic lumpia way, I decided to stuff some and fry them up. Were they excellent? You bet your butt they were.

Jalapeno Stuffed Lumpia Recipe
Jalapeno Stuffed Lumpia Recipe

Let’s get started.

Ingredients:

  • 1 package of egg roll wrappers
  • 1 lb ground pork, cooked and cooled
  • 4 jalapenos, stems removed, cored and seeds removed
  • 1 russet potato, skins removed, cubed and cooked until just tender
  • 2 cups of cooking oil (I use canola)
  • 1 egg, beaten
  • 1 1/2 tsp cracked black pepper
  • 1 tsp salt, to taste

Gently fold the cooked, cubed potatoes into the cooled pork mixture. Season with salt and pepper, and give a gentle stir.

Take one cored jalapeno pepper, and using a small spoon, stuff the meat mixture, gently packing it in, into the jalapeno. Fill it to the top, and repeat with the remaining peppers.

Reserve the remaining meat mixture for making more lumpia, or use more jalapenos and repeat the process with however many you would like. Again, I only went with four as I knew I would be the only one eating the ones with peppers.

Next, take one egg roll wrapper and lay out with the point in front of you, can towards you.

Place the stuffed jalapeno pepper, about a quarter way, in the middle, closest to you. Fold the sides over, take the point closest to you, and begin to roll, bringing in the sides if necessary. Refer to this image if needed. Roll just about 90% to the top, then brush the point with the beaten egg. Roll and seal.

How to make Jalapeno Stuffed Lumpia
How to make Jalapeno Stuffed Lumpia

Do the same with any remaining pork mixture, using about 1/2 cup per lumpia.

Heat the oil in a small pan, and bring to a medium heat. Once heated, add a few of the lumpia and cook until the wrappers are a golden brown.

Remove the lumpia with some tongs or chopsticks, and place them onto a paper towel lined plate to remove any excess oil.

Continue cooking the remaining lumpia.

Let these cool for a few minutes before digging in. I plated mine on a bed of lettuce, sliced in half to expose the delicious pork, and showered the plate with some roasted peanuts.

Grab a cold beer or glass of wine, and dig into these jalapeno stuffed lumpia. I hope you enjoy!