Hatch Chile Stew

It's Hatch season! And that only means one thing: get ready to enjoy your very own Hatch Chile Stew. 

No time to lose!

When you first walk into Sprouts, it would be impossible to miss their giant display of freshly-packaged green Hatch chilies. The "medium" heat chilies turned out to be quite mild raw, but then the spiciness kicked on in the finished stew.

Remove the paper-thin outer skin by either peeling or rinsing -- it will fall right off.

Then rinse out all the innards and seeds.

Have a few tomatoes on standby, chop up an onion, and mince a clove of garlic.

Bring out some nice glistening slabs of pork loin -- about two pounds worth. Cube but cube into smaller pieces than pictured for easier consumption...

Slice your chilies and dice the tomatoes and you're set for the stove.

Looks like brains, but tasty brains!

Next, brown the diced pork in a pan on HIGH heat with a bit of olive oil. 

Toss in the onions/garlic and saute until onions are translucent.

Next, for a thicker consistency, add 1/4 cup flour and stir well. Then toss in the tomatoes and chilies.

For salt, 1/2 tsp; for sugar (to balance the acidity of the tomatoes), 1/2 tsp. And for pepper, a whole lot.

Finally... add approx 2 cups water and simmer that baby for just over an hour.

 When it's time, warm a few of these delicious tortillas which happen to be extremely suitable for your healthy diet too.

Serve with a sprinkle of cheese and down it boiling hot like I did. Oh, the FLAVORS! Hatch season is very good on the dieter's belly. All finished.

Enjoy~!