1 lb pork shoulder
32 oz water
4 tsp chicken bouillon granules
1 can (14oz) petite diced tomatoes
1 cup of roasted/peeled hatch peppers diced (or 1 cup prepackaged/canned diced)
2 Tbs fresh lime juice
1 tsp tomato paste
1/2 tsp ground pepper
1/4 tsp each paprika, garlic powder, onion powder and cumin
2 Tbs corn starch/2 Tbs water slurry
Directions: Cube pork into 1" cubes and add to deep soup pan over a burner on high. Allow pork to cook through on high heat, allowing it to carmelize and render out a good percentage of the fat (remove rendered fat or leave it in for as decadent as you like it). Deglaze with about 1/4 cup of the water and scrape well to get all the bits loose. Add the rest of the ingredients (except the corn starch/water slurry). Bring everything to a boil, then turn heat to medium/low. Simmer for one hour, until the pork chunks break down. Use a masher to stringify the pork and distribute it throughout. Add 2 tbs corn starch/2 tbs water slurry to boiling mixture at the end and stir to thicken. Allow to cook uncovered for 15 more minutes.
Edit: Finished product looks like this. Apologies in advance for the American measures, lol.
Lemme know how it goes! Be aware, not all Hatch chiles are spicy, you can get them in mild or hot to your liking, obviously, I prefer hot. But then again, I actually get them from Hatch, NM once every few years and freeze them.
Sure thing.
1 lb pork shoulder
32 oz water
4 tsp chicken bouillon granules
1 can (14oz) petite diced tomatoes
1 cup of roasted/peeled hatch peppers diced (or 1 cup prepackaged/canned diced)
2 Tbs fresh lime juice
1 tsp tomato paste
1/2 tsp ground pepper
1/4 tsp each paprika, garlic powder, onion powder and cumin
2 Tbs corn starch/2 Tbs water slurry
Directions: Cube pork into 1" cubes and add to deep soup pan over a burner on high. Allow pork to cook through on high heat, allowing it to carmelize and render out a good percentage of the fat (remove rendered fat or leave it in for as decadent as you like it). Deglaze with about 1/4 cup of the water and scrape well to get all the bits loose. Add the rest of the ingredients (except the corn starch/water slurry). Bring everything to a boil, then turn heat to medium/low. Simmer for one hour, until the pork chunks break down. Use a masher to stringify the pork and distribute it throughout. Add 2 tbs corn starch/2 tbs water slurry to boiling mixture at the end and stir to thicken. Allow to cook uncovered for 15 more minutes.
Edit: Finished product looks like this. Apologies in advance for the American measures, lol.
Thanks a lot! It looks great and I am planning to try it out this week
Lemme know how it goes! Be aware, not all Hatch chiles are spicy, you can get them in mild or hot to your liking, obviously, I prefer hot. But then again, I actually get them from Hatch, NM once every few years and freeze them.