Hatch the Chiles

servings: 8-10

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  • 5-7 fresh green Hatch chiles
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 6 tomatoes on the vine
  • 1 1/2 tbsp cumin
  • 1 tbsp oregano
  • 1 tsp red pepper flakes
  • 1 tbsp sugar
  • 1 tbsp molasses
  • 1/4 cup Fresh parsley sprigs
  • Salt and pepper
  • 6-8 lbs pork shoulder
  • 1 cup celery, diced
  • 1 cup red onions, diced
  • 1 garlic clove, minced
  • 2 beers (such as Newcastle Ale)
  • 2 bay leaves
  • 1 15 oz can tomato sauce
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can red kidney beans, drained


Place your vegetables on a large, flat roasting pan and broil in the oven for approximately 20 minutes. Turn once after 10 minutes. The skin should be black and peeling. Remove whatever skin you feel is too burnt, and cut off the stems. Put it all in the food processor, and add the remaining wet/dry ingredients, except meat, celery, onion, beans and beer. In a separate skillet, sear meat until browned with one tablespoon of vegetable oil and a dash of salt and pepper. Remove shoulder and let rest, then add another tablespoon of oil and brown diced onion and celery. Place the seared shoulder in a large slow cooker, and add the puréed roasted vegetables and beer. Cook on low for eight hours, until the shoulder can be shredded with a fork. Add beans the last half hour of cooking. Remove bay leaves before serving. Serve over a wedge of warm cornbread. Garnish with freshly diced scallions, parsley, Hatch peppers and a dollop of sour cream.

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