One of our Elite team members is slightly obsessed with this recipe and once you try it, you’ll know why. According to our research, Hatch Green Chile season only stretches for the very fleeting August-September time frame. Occasionally it can begin late July but this isn’t typical. Why is this important information for all foodies to know, you ask? Let’s put it this way. If you happen to stumble upon a large display of fresh Hatch Green Chiles at your local Whole Foods like we did, GRAB THEM! Use them or freeze them until you have a recipe to use them! The flavor and perfect amount of heat in these chiles is the perfect addition to pork for a savory dish like these tacos.
And without further adieu, the piece de resistance:
- 2 red onions, chopped
- 1 pound tomatillos, husked, rinsed, and halved
- 3 jalapenos, stemmed, seeded and halved
- 2 garlic cloves
- 4 tablespoons canola oil
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 5 cups chicken stock
- 1 cup chopped fresh cilantro leaves
- 10 flour tortillas, warmed
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
Wrap up those tacos and enjoy the symphony of flavors! Let us know how you like it!
Cheers and Bon Appétit, Food Lovers!