Some Like It Hot

It's chile season...again!  Truer words have never been spoken.  I wish I could say I grew some Hatch chiles in my garden, but I did not.  I purchased some at the local grocery store, where the chiles are overflowing in the produce department. 

Mr. G is home this week so I usually ask him what he wants to eat while he is home.  He convinced me to buy
a pork tenderloin and the chiles.  I was going to roast the pork and make some sort of Hatch chile stuffing, but we must have been on the same wavelength, and figured a green chile pork stew would be better.  My taste buds died and went to heaven last night. 

I will give Mr. G the credit for this one since he did most of the work.  The recipe used is here.  However, there were a few modifications.  We used a pork tenderloin cut into chunks which I think cooked perfectly in the stew.  We used one can of diced tomatoes, liquid drained, in place of the fresh tomatoes.  I only bought 4 Hatch chiles, instead of the 8 in the recipe, so we added 1 roasted red pepper.  We did not add the jalapeno only because we didn't have any.  Vegetable broth was used in the Gagnon version, intead of the chicken or beef.  We had a small can of green enchilada sauce that was thrown in as well, but does not need to be added.  Mr. G and I like to add everything but the kitchen sink into our recipes.  Additional seasoning was added-about 1 tablespoon of cumin, 1 tablespoon of garlic power, and I sliced about 8 garlic cloves instead of only 1.  Seriously, I can never have too much garlic.  All of this cooked in ONE pot (hooray for easy cleanup), for about 2 hours.  It was served with rice, diced avacado, sour cream and fresh cilantro.  Try this recipe and you can thank me later!