To make sure the pork got well browned, I dredged it in flour and put it in first, removing it before continuing with the onions, ALL that garlic, lol, etc, then added it back in. I had 1.25 lbs of pork, so I used 9 of the New Mexico Big Jim's, it was nice and spicy! DH loved it, I was fanning the flames a bit. I also used a bit more chicken broth and added some diced potato about half way through the braising. I braised it in a 295 degree oven for almost two hours. Really delicious, I think that squeezed lime definitely added something. Neither store I went to yesterday had poblanos or ananheims, so I just topped it with some cilantro. DH said to give you two thumbs up! This recipe is very different from my usual and a real keeper.
I see someone replied with the Hatch Chile Link, not sure why they don't have the info for this years crop up yet, hope they haven't stopped shipping fresh, but it's still early.
I see someone replied with the Hatch Chile Link, not sure why they don't have the info for this years crop up yet, hope they haven't stopped shipping fresh, but it's still early.