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I mentioned yesterday when I talked about how to roast green chiles that I sampled a green chile at the Chile Cookoff a couple years ago that I loved. I have been wanting to try and recreate it every since then, so when I saw Hatch chiles at our local grocery store, I decided to give it a go.
I love using my slow cooker to make chili, and I had just received a Wonderbag to review, so it was the perfect timing for me to test it out. What’s a Wonderbag you ask? It’s an electricity free slow cooker.
You basically heat your foods up per the directions included, then transfer it to the Wonderbag. The Wonderbag retains heat extremely well, so it will continue slow cooking your food for up to 12 hours!
It’s great for those summer months where you don’t want to heat up your kitchen, for emergency situations where power is limited or non-existent or just for when you’re trying to conserve resources. I love that for every Wonderbag purchased, they donate one to a charity organization or church in South Africa that is in need.
I’m looking forward to testing more recipes in my Wonderbag. I think it would be a great alternative to letting my slow cooker run all day when I’m making chicken stock.
You can purchase a Wonderbag on Amazon.com.
Now onto the recipe! One thing to note is that this recipe calls for MILD Hatch Chiles. Hatch chiles range in spice from mild to extra hot. If you accidentally use hot chiles instead of mild chiles, expect a fire in your mouth (not that I have ever made that mistake myself – ahem).
Other than that, the ingredients are very flexible. You can add a little more or a little less of each ingredient depending upon what you have on hand. You can also use chicken instead of pork. One reason I love chili recipes is because they are so flexible once you get your basic recipe established.
Slow Cooker Hatch Green Chile Recipe
- 3 pounds pork loin, trimmed, and cut into 1-inch cubes
- 5 cups roughly chopped tomatillos
- 2 cups chopped roma tomatoes
- 2 cups chopped organic onion
- 10-12 garlic cloves, minced
- 5 cups roasted and chopped MILD Hatch green chiles (how to roast chiles)
- 4 cups homemade chicken stock
- 1 jalapeno, seeds and ribs removed, minced (optional)
- 1 bunch organic cilantro leaves, cleaned and chopped
- 2 cups cooked white beans
- 1 tablespoon unprocessed cane sugar (optional)
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- In a 7 quart dutch oven (or if you have a stainless steel pan with a stainless lid that is at least 7 quarts), heat olive oil over medium heat. Put the pork cubes into the pan and brown them until there is no more pink.
- Add the tomatillos, onions and garlic to the pan, and continue cooking for another 5-7 minutes.
- Put the roasted green chiles and 2 cups of chicken stock into your blender and puree them until smooth. If there is any spice to your chiles, do a little bit at a time and taste and add more until your desired spice level is reached. Once you are happy with the spice level, pour the puree into the dutch oven.
- Add remaining ingredients to the dutch oven and bring to a boil, then simmer for 30 minutes. Make sure the chili is the consistency you want. No liquid will evaporate in the Wonderbag. If it needs more liquid, add more chicken stock. If it needs less, let it simmer a bit longer so more liquid can evaporate.
- Line your Wonderbag with a dish towel, then transfer the pan to the Wonderbag and close.
- Allow the chile to continue slow cooking for 4-6 hours in your Wonderbag.
- Remove the pan and adjust the spices. Serve alone with tortilla chips or over rice.