It’s Hatch Green Chile Season — an ideal time to introduce customers to these chiles that are harvested once a year by adding recipes like these Chile Verde Potatoes, that make a fun appetizers or sharable dish. Find out more about Hatch Chiles in el Restaurante’s July/August issue!
The Colorado Chile Verde:
2½ lbs. (about 12) Roma tomatoes, cored
2 lbs. white onions, peeled and halved
¼ lb. Hatch Green Chiles (use less for milder chile)
2 jalapeño peppers, halved, seeds removed
2 lbs. boneless pork loin, cut in ½-in. cubes
2 T. oil
4 oz. unsalted butter
2 T. garlic, minced
¾ c. all-purpose flour
5 - 6 c. water
2 T. paprika
1 T. ancho chile powder
1 T. ground cumin
2 t. chipotle chile powder
1 T. ground black pepper, or to taste
2 t. Kosher salt, or to taste
Grill tomatoes, onions, Hatch chilis and jalapeños over open flame, turning until lightly charred. Cool. Dice into ¼-inch pieces. Set aside.
In a large pot, brown pork in oil. Remove and set aside. Reduce heat to low; melt butter then add garlic and cook 1 minute. Stir in flour and cook until golden brown with a nutty aroma. Add water and stir to make a lightly thickened sauce. Add vegetables and pork. Stir in paprika, chili powders, cumin and salt and pepper to taste. Reduce heat and simmer partially covered about 1 hour, stirring frequently to prevent sticking on bottom of pan. Cook to desired thickness and consistency. Taste and adjust season as desired.
The Pico de Gallo:
2 c. diced Roma tomatoes
1 c. dice red onion
½ cup seeded and diced Jalapeño peppers
¼ cup roughly chopped cilantro
¼ cup lime juice
½ teaspoon ground cumin
½ teaspoon garlic powder
1 pinch Kosher salt
Stir all ingredients in a bowl. Refrigerate until ready to serve.
The Flour Tortilla Strips:
4 – 10" flour tortillas
2 c. vegetable oil or as needed
2 t. Kosher salt or to taste
Oil for frying
Heat oil in a large pot to 350˚F, or use deep fryer. Cut tortillas in half then into ¼-inch wide julienne strips. Fry strips in small batches until a light golden brown. Drain on paper towel. Salt lightly.
To Plate One Serving:
9 Idaho Potato Tots (1 Serving)
Oil for frying
1 c. Colorado Chile Verde
¼ c. shredded cheddar cheese
¼ c. shredded Muenster cheese
1 T. Pico de Gallo
Tortilla Strips
Fry tots in 350˚F oil until golden brown or bake as package directs. Remove from oil and place in serving dish. Pour Colorado Chile Verde over tots. Top with cheeses, 1 to 2 tablespoons Pico de Gallo and about ½ c. crispy tortilla strips. Serve warm.