Hatch Green Chile Stew w/Firecracker Croutons

You've heard the saying, "beauty is in the eye of the beholder" - but I say "beauty is in the aroma of the roasting green chile"!  And, you won't find a more delicious and simple to make dish than this Hatch Green Chile Stew.  Using My Brother's Hatch Green Chile Salsa (yes, it is made with roasted Hatch green chiles!) you can make this satisfying meal in no time.

Cut pork into bite size pieces and sear in dutch oven with olive oil.

About halfway through searing, add chopped onions and garlic.

Add diced potatoes, and a jar of My Brother's Hatch Green Chile Salsa.

Add chicken broth.

Add puree black beans

Add whole black beans

To make firecracker croutons, simple add crushed red pepper and olive oil to oyster crackers.

Ladle into bowls and garnish with your sour cream, avocado and a side of Firecracker Croutons.  Enjoy! 

from my table to yours,

helen

Hatch Green Chile Stew  

1 lb. boneless pork, cut into bite size pieces

2 Tbls. olive oil

1 small onion, finely diced

1 tsp. garlic, minced

1 12.5 oz. jar My Brother’s Hatch Green Chile Salsa

32 oz. chicken broth

1 lb. golden yukon potatoes w/peel, small dice

1 15 oz. can black beans, rinsed & drained, divided

salt/pepper to taste

Optional garnish:  sour cream, avocado slices, shredded cheese.

 

In dutch oven, brown pork pieces in olive oil, halfway thru browning add onion, garlic. 

Add My Brother’s Hatch Green Chile Salsa, broth, potatoes.  Cook on low medium until potatoes are tender.  Puree 1/2 of the black beans and add them along with the

remaining black beans and whisk into the stew.  Heat thru, season with salt & pepper.

Serve with sour cream, avocado, shredded cheese.

Variation w/chicken:  Substitute pork with  1 1/2 cups cooked chicken.  Leftover roast chicken is perfect for this!

Vegetarian Version:  Substitute pork with 1 16 oz. can of black beans rinsed and drained….add at same step with other black beans.  Also replace chicken broth with vegetable broth.