I love the flavor of green chiles, especially those from Hatch, New Mexico. If you can get them fresh they are a treat. Roast them in the oven then peel them for a fantastic ingredient that’s full of flavor. Love them! However, if you can’t get your hands on fresh ones the canned variety will do and this recipe uses the canned. I had a whole mess of pork chops that I needed to cook and I thought of the wonderful flavor of chili verde. This is a homey little take on that classic dish.
JULES’ CHILI VERDE PORK CHOPS
10-12 boneless pork chops
6-8 potatoes, peeled and quartered
2 yellow onions, thinly sliced
1 can diced green chilis
1 can (14 oz) green enchilada sauce
4 cans great northern beans, drained
2 cups chicken stock
1. Peel and quarter or cube the potatoes. Pat dry with paper towel and place in a 9×13 baking dish. Drizzle lightly with olive oil and season with kosher salt, black pepper and granulated garlic. Sprinkle parsley and basil over all. Toss with hands until potatoes are lightly coated. Roast in 350º oven till golden and tender.
2. Season the pork chops with kosher salt, black pepper and granulated garlic. Add a dab of olive to oil to a large dutch oven and heat to medium. Sear the chops about 4-5 minutes per side, but don’t cook them all the way through. Remove chops from the pan and set aside.
3. Add a dab more olive oil to pan and scrape up browned bits from pork chops. Add onions to pan and saute’ till caramelized, about 10 minutes. Add diced chilis, enchilada sauce, chicken stock and great northern beans. Stir to combine.
4. Bring mixture just to a boil then reduce heat to a simmer. Place chops back into pot and let simmer for 2 hours, or until chops are fall-apart tender.
5. Serve chops & chili verde over potatoes with flour tortillas.