Hatch chile season is about  over, but I hope you grabbed a case or two to roast and freeze. My freezer has quite a few vacuum sealed bags of these spicy treats, waiting for their chance to shine. This recipe for Slow Cooker Pork with Hatch Chile Sauce lets the chiles do just that.

Frieda’s Produce sent me  some lovely fresh Hatch Chiles, and I roasted, peeled and seeded them.  This is a great time to remind you to wear gloves when working with chiles, as the spicy oils get into your skin. Those oils can be very strong and make your hands burn. For days.  Now I am not saying this happened to me, but . . .

The tomatoes can be roasted a day or two ahead. Just keep them in the refrigerator until you are ready to make the sauce.

Don’t be afraid to use the Hatch Chile sauce in other ways.

• Enjoy the sauce with tortilla chips
• Braise chicken pieces
• Spoon over baked fish
• Thin and use as an enchilada sauce
• Add a few spoonfuls to guacamole
• Toss a small amount with roasted vegetables

Print Recipe

Slow Cooker Pork with Hatch Chile Sauce

Course

Main Dish

Prep Time

10 minutes

Cook Time

4 hours

Servings

servings

Ingredients

• 2 pounds ripe roma tomatoes halved
• olive oil
• 3 ounces roasted Hatch chiles
• 1/2 red onion roughly chopped
• 1 teaspoon kosher salt
• 2 pounds pork shoulder
• 1 cup water

Course Main Dish Prep Time 10 minutes Cook Time 4 hours Servings servings Ingredients 2 pounds ripe roma tomatoes halved olive oil 3 ounces roasted Hatch chiles 1/2 red onion roughly chopped 1 teaspoon kosher salt 2 pounds pork shoulder 1 cup water

Instructions

1. Heat oven to 200° F.
2. Place the tomatoes on a sheet pan, drizzle with a small amount of olive oil. Toss the tomatoes gently to coat with oil, then turn them cut side down.
3. Slow roast the tomatoes about 1 hour, until softened and slightly browned.
4. Let the tomatoes cool, then peel the skin off and discard.
5. Place the tomatoes and their juice, chiles, onion and salt into a blender. Blend until very smooth and thick.
6. Put the pork shoulder into a large slow cooker, then pour the chile sauce over the meat.
7. Add the water to the slow cooker, stir to mix and coat the pork with sauce.
8. Cover and set the slow cooker to 4 hours on high.
9. When the pork is tender, shred the meat with a fork and remove any large pieces of fat.

Recipe Notes

The slow roasted tomatoes can be done a day ahead.

The Hatch Chile Sauce would be equally good with chicken, fish, beef or vegetables.

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