Pork

We Love this #1 Hatch Green Chile Stew

January 20, 2025 by Becky Spoon

We Love Traditional Hatch Green Chile Stew

Traditional Hatch Green Chile Stew has been a family favorite for years. I mean WE really love Traditional Hatch Green Chile Stew! It is loaded with tender pork, some potatoes, a beautiful gravy created from long and slow simmering, and of course the Hatch Green Chile.

This is just one of those stews that you may not be familiar with unless you have traveled to New Mexico. The Hatch green and red chile are unique to the area and they are amazing in taste, both of them, and we absolutely love both. You can get mild, medium or hot. I tend to use a combination of mild with a medium or a hot. We like a little kick, but not too hot to eat!

The harvest of the green Chile is seasonal. When you are in New Mexico, and even now in Texas you will find fresh green chilies and they will roast them for you. I store them in individual bags in the freezer for future use. You have to try them if you haven’t already! One of our favorite uses of the frozen green Chile in the freezer throughout the year is the Hatch Green Chile Stew! I’ve ordered them online when I have missed the harvest.

Roasted Hath Green Chile — Roasted Hatch Green Chile

I’ve ordered them form Hatch Chile Store many times. You can get them fresh or roasted, you can get them peeled and chopped, frozen which I prefer these days.

Green chile, just like Red chile is available in mild, medium, or hot. If you aren’t familiar with these chiles, I’d start with mild and medium. I have used Hot before and have not been able to eat it because it was fire. So I usually buy mild and medium and depending on the heat of the medium, I’ll add some medium because a little heat is good. You may be able to handle a lot of heat. My husband could…..but I can’t do too hot.

You can actually get 505 Southwestern brand from Amazon. https://amzn.to/4h5svb4. I think you can get these also from HEB also and I have used this brand often.

We Love Traditional Hatch Green Chile Stew

I make a lot of recipes with New Mexico Hatch Green Chile. Another recipe I have on the blog is my green chile enchiladas. Here’s the link. We Love New Mexico Hatch Green Chile Beef Enchiladas

New Mexico Hatch Green Chile Beef Enchiladas

I like both recipes. They are both absolutely delicious. You need nothing to serve with this stew except for some flour or corn tortillas. You’ll need a lot of tortillas to sop up the ever last bite of this Chile goodness!

What do you need for this dish?

olive oil or vegetable oil
pork shoulder
onion
garlic
flour (if you are gluten free a masa slurry will work)
fresh tomatoes
Hatch green chiles
jalapeno
salt
pepper
sugar
chicken or beef broth
*Potatoes are optional…they are not traditional, but I love the addition of potatoes

Here’s the recipe! Let me know what you think!

Traditional New Mexico Green Chile Stew

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Coursedinner, Lunch, Main Course

CuisineMexican, new mexico

Keywordgreen chile, green chile stew, hatch, hatch green chile, New Mexico, new mexico green chile stew, pork, traditional

Servings Servings

Ingredients

2 tbsp olive oil or vegetable oil
2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
1/2 Cup onions, chopped
1 clove Garlic, minced
1/4 cup Flour (if you are gluten free a masa slurry will work perfectly after the pork is tender and your stew has completed)
2 cups fresh tomatoes, peeled and chopped
2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
1 fresh jalapeno pepper, chopped
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 cup Chicken or beef broth (more if needed)
2-3 large russet potatoes, cut into the size of your choice The potatoes are optional…they are not Original, but I like my stew with potatoes

Instructions

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. Serve with flour tortillas, or corn if you prefer.

a simple cajun-spiced, boneless pork roast.

August 30, 2021 by Becky Spoon

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a simple cajun-spiced, boneless pork roast.

This boneless pork roast was really hard to photograph! Haha! They are really so bland looking! But they are so delicious! I honestly prefer a pork roast over a beef roast. I love a good chuck roast with lots of marbling, but sometimes I want that pork roast with cajun spices and gravy. Spices like:

salt
garlic powder
paprika
ground black pepper
onion powder
cayenne pepper
dried oregano
dried thyme
red pepper flakes (Optional)

Honestly, in this case I was cooking such a small roast, about 2 pounds, I just sprinkled the roast individually with the seasonings. In the recipe I’ll try to list a specific about for a roast that small. Ideally, a mixture of these spices kept in a container is great. Then you can use as needed.

Because this roast was boneless, part of it had a “natural” opening where they had removed the bone that I could season the inside of the roast and the outside.

a simple cajun-spiced, boneless pork roast.

I cooked this pork roast in the instant pot. The technique will not change, just the cooking time. If you don’t have an Instant Pot, I encourage you to look at it as a purchase because they are well worth it. The prices are much lower now and it will cut hours out of your cooking time. https://amzn.to/3BmXwBZ

I seasoned this roast in every area I could and then I tied it. Because it did have a boneless roast I wanted to tie it so that it would cook evenly. Another thing I did was after it was finished cooking, I wrapped it up and chilled it. Because of that I was able to get nice slices, rather than “shredded pork” which I didn’t want. After it was completely chilled I removed from the refrigerator, sliced it, wrapped it in foil, then heated in the oven at 250 until just heated. I didn’t want to cook, just heat. When heated, I placed on a platter or serving dish and poured some of the roast gravy over. The first meal was with mashed potatoes, gravy of course and roasted carrots! Absolutely delicious!

What I’m going to make with leftovers is a hash that I will have for breakfast with homemade buttermilk biscuits.

This hash is absolutely delicious for breakfast. Mixed with fried potatoes, green onions, green peppers, red peppers on a homemade biscuit and toped with a fried egg is just delicious and makes a great breakfast.

a simple cajun-spiced, boneless pork roast.

Here’s the recipe for this great pork roast with a delicious gravy.

a simple cajun-spiced , boneless pork roast.

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CourseBreakfast, dinner, Lunch, Main Course

CuisineAmerican

Keywordcajun spices, Instant Pot, main course, pork, pork, roast, pot roast

Equipment

Instant Pot

Ingredients

For the Cajun Spice Mix

2 tsp salt
2 tsp garlic powder
2 1/2 tsp paprika
1 tsp ground black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 1/4 tsp dried oregano
1 1/4 tsp dried thyme

For the Pot Roast

2 -3 lb Pork Roast
Cajun seasoning
flour for coating the roast
1 yellow onion, sliced or diced
olive oil for browning the roast
chicken stock
2-3 carrots, sliced

Instructions

Combine the spices together and store in an air tight container.
Remove the pork roast from the refrigerator. Place it on a sheet pan or tray. If you are using a boneless roast there will be a pocket where the bone was. Season this area, close and generously season the roast on all sides. Allow the roast to sit at room temperature for about 30 minutes.
Set the Instant Pot to sauté. Add some olive oil to the insert pan to cover the bottom and allow to heat.
In the meantime, generously flour your roast all over, rubbing it in a little so it will adhere. Place in the hot insert pan. Allow to brown on the first side, then turn and brown on all sides. This will take several minuets, but makes all the difference in the world for those spice flavors to intensify.
Remove the browned roast to a dish. Add your onions and cook for a couple of a minutes, stirring frequently to prevent burning and to start breaking up the bits at the bottom of the pan that are loaded with flavor. Then the onions are a little translucent, add 2 tablespoons flour. Whisk until the flour has cooked through.
Add the chicken stock, whisking continuously until combined and starts to thicken. Add the roast back in. Set the Instant Pot for 45 minutes.
After the 45 minutes, quick release the steam, being very careful. I always place a kitchen towel over it and it won't spray everywhere.
At this time check the doneness of the roast by inserting a fork. You want your roast to be fork tender. If there's still resistance, I'd place the lid back on and set the timer for an additional 30 minutes. After that, allow the roast to naturally release the steam.
After it has released, add the carrots, replace the lid and cook 10 minutes. Quick release.
Remove the roast and place on a platter. Allow the roast to rest for about 15 to 20 minutes. You should have a very nice thickened gravy left in the pan. Check for seasoning. Add more salt and pepper if needed.
To serve, slice the roast onto a platter and ladle the gravy over the roast. Great with mashed potatoes or rice. Make good use of that gravy! Bon appetite.

the best – chicken fried pork steak with cream gravy.

July 18, 2020 by Becky Spoon

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I think this Chicken Fried Pork Steak with Cream Gravy is as good as beef Chicken Fried Steak! We know our chicken fried anything in Texas and these are amazing!

Just like a requirement in chicken fried steak, I used cubed pork steaks. They really are a good buy right now because beef is so expensive. As of today the tenderized pork steak is $1.35 a pound and the beef cubed steak was $5.64 a pound. Big difference.

I served these with my smashed potatoes and of course the cream gravy and it all just worked together so well. Just look how yummy these potatoes look. They are just like eating a loaded baked potato.

Here’s the link for the Smashed Potatoes: https://the2spoons.com/delicious-smashed-potatoes/.

I also served them with Okra and Tomatoes. If you’re making Southern food you might as well throw in some okra! So good! Here’s the link for the okra: https://the2spoons.com/best-okra-and-fresh-summer-tomatoes/.

the best – chicken fried pork steak with cream gravy.

I like to fry these in a cast iron skillet. I have cast iron skillets that were my mother’s, and you know after they are seasoned, it’s like frying in a non stick pan. Here’s a link for a Lodge cast iron skillet if you are just starting to buy them. https://amzn.to/2ZIYZmh.

Can’t wait for you to try this recipe!

Chicken Fried Pork Steaks

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordchicken fried, chicken fried pork steak, pork, pork steak, southern food

Servings servings

Ingredients

4 pork steak cutlets
2 1/2 cups flour
1 1/2 tsp salt
1/2 tsp pepper
pinch of cayenne pepper (optional)
3 eggs, beaten
oil for frying

For the Cream Gravy

2-3 tbsp oil
2 tbsp flour
1 1/2 cups milk
salt and pepper to taste

Instructions

Combine the flour, salt and peppers in a shallow pan. Beat the eggs in another pan or dish.
Place each cutlet in the flour, pressing in the flour a little. Add to the egg covering each side, then back into the flour mixture, covering completely, pressing to make sure it is thoroughly coated. Continue until all have been battered.
Add oil to a skillet about 1/3 up the side of a skillet. I use an iron skillet. Heat to medium high. Add the cutlets to the hot oil. Fry on the first side until browned, then turn and brown the other side. Remove and drain on paper towels.
Pour off all but 2 to 3 tablespoons oil from the pan. Add the flour and cook for a minute or so. While whisking, add the milk to the pan. Cook until thick, adding more milk if needed. Season with salt and pepper to taste.

Quick, Sweet and Saucy Pork Chops

August 29, 2019 by Becky Spoon

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Wow! these Sweet and Saucy Pork Chops are so good! When I received my September 2019 issue of bon appetit this recipe was on the cover and I’m telling you I had to immediately make this recipe! When I saw pork chops, fresh rosemary, garlic, capers, something that looked like onions but was shallots I was in!

Quick Sweet & Saucy Pork Chops

Not only are these chops delicious, but they are quick! I think it took me 20 minutes to cook the entire meal! I served the pork chops with long-grain white rice that was seasoned with a little salt and pepper and butter. As a side dish, I had my Sautéed Spinach which takes minutes! https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/.

I realize it is hard to get a meal on the table with school going on and all the activities going on, but there’s no reason for take out because this dish is so fast. 20 minutes! Bon appetit commented “For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.”

I used Center Cut Pork Chops because you get a consistent pork chop with each chop. Sam’s Club had some really beautiful chops the other day so I purchased them. https://www.samsclub.com/p/pork-center-cut-loin-chops-priced-per-pound/prod20995802?xid=plp_product_1_1.

Quick, Sweet and Saucy Pork Chops

Here’s this quick and easy recipe! Enjoy!

Sweet and Saucy Pork Chops

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keyworddinner, main course, pork, pork chops, sweet and saucy pork chops

Servings servings

Ingredients

2 1" Thick bone-in center cut pork chops (look for the most marbled ones you can find, preferably with some fat cap too)
kosher shalt
1 1/2 tsp. sugar
2 tbsp. extra virgin olive oil, divided
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 sprigs rosemary
1 tbsp. drained capers
2 tbsp. unsalted butter, cut into pieces

Instructions

Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).
Transfer pork chops to plates and spoon sauce over.

Delicious Buttermilk Brined Chicken Fried Pork Chops

June 28, 2019 by Becky Spoon

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These Buttermilk Brined Chicken Fried Pork Chops are a favorite! When I ask Allen what he wants for dinner he always responds “Pork Chops or Tacos!!” Yes! Always. Obviously, he doesn’t get pork chops every day, but he does get pork chops a lot. Because of that, I am always trying to think of different ways to cook them. Smothered, grilled, pan- fried, and baked are just a few of the ways I cook pork chops. I like the center cut pork chops because they will be uniform. Have you ever bought that package of pork chops and the top is the only center cut and the rest are random. https://www.thekitchn.com/a-complete-guide-to-pork-chops-meat-basics-208638

Of course baking or grilling would be the healthier alternative, but just like fried chicken or Texas chicken fried steak, sometimes you just want that chicken fried pork chop. I really didn’t use much oil, it was new oil in a non stick skillet which takes even less oil. They are not deep fried. They sure are delicious though.

I made my Macaroni and Cheese with this. Here is the recipe that you must have! https://the2spoons.com/delicious-four-cheese-macaroni-and-cheese/ You will love this Mac and Cheese recipe! If I had not made macaroni and cheese, I would have made mash potatoes and cream gravy! Makes me hungry just typing this. I just can’t get away from my Southern roots and the food I grew up with! That doesn’t mean I have to eat like this everyday, but occassionally works for us.

Delicious Buttermilk Brined Chicken Fried Pork Chops

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbuttermilk brined, chicken fried pork chops, pork, pork chops, southern, southern roots, Texas

Ingredients

4 1/2 inch center cut pork chops
3 cups buttermilk
1-2 tbsp Louisiana hot sauce (optional)
3 cups all purpose flour
salt and pepper (cayenne pepper if you prefer)
2-3 large eggs, beaten
oil for frying

Instructions

Add the buttermilk and Louisiana hot sauce to a zip lock bag. Add the thawed pork chops to the brine and refrigerate for at least 4 hours. An option is to place frozen pork chops in the bag with the buttermilk and hot sauce and place in the refrigerator overnight. They should thaw overnight.
Add the beaten eggs to a flat container or large bowl. In a separate flat container or bowl add the flour with salt and pepper.
Heat your the oil to medium high in a large skillet. While your oil is heating remove a pork chop at a time and place in the seasoned flour turning to coat both sides pressing down a little for the flour to adhere. Then place in the eggs, letting the excess drip off, then back into the flour pressing down again on both sides. Pressing down helps you form a good coating for frying. Place on a sheet pan and continue until all the pork chops have been battered.
When your skillet has heated to about 325 degrees add the number of pork chops that will fit in your skillet without crowding. You want to leave a space between each pork chop. Try to not disturb as much as possible as you will knock the batter off before it can set. When that side has browned, turn and brown the other side. If your pork chops are frying too hot or browning too fast, lower your heat a little. Brown the other side and continue to flip from side to side to insure doneness and the internal temperature reaches 155-160 degrees. Remove from the heat, drain on paper towels. If you have more to fry, place the cooked pork chops in the oven on warm. Serve immediately! Enjoy!

Notes

If your pork chops are browning too fast, lower the heat a little. If both sides have nicely browned, but the internal temperature is not at 155-160, you can reduce heat to low and cover for a few minutes. Then remove the lid, increase the heat a little to crisp a final time. Enjoy!!