Hatch Valley green chile is world-famous and is consumed each year by many people in many places. Arizona, USA, is certainly no exception. The Arizona Republic newspaper published an article today written by Karen Fernau in the Food & Drink section. The title of the article is "Secrets of the Hatch", and it is all about Hatch green chile and pork, a wonderful combination as she puts it. Of course, most of us already knew that.
Anyway, a major part of the article is Karen's report on Michael Meler, his love for Hatch green chile and his recipe for "green-chile pork" with tomatillo puree. Who is Michael Meler? Well, Michael is the chef at Z'Tejas Southwestern Grill (in Phoenix), a restaurant chain known for its chile-inspired cuisine.
If you love green chile stew and other green chile dishes as I do, then you really should read this article. Michael says, "Our green-chile pork is a dish with great harmony, one that people look forward to every year. Other chiles will do, but Hatch lives up to their reputation. People love them, and for good reason. Green chile is really our dish, and people can't seem to get enough."
Michael also says he believes in keeping recipes as simple as possible with a few, fresh, quality ingredients making the difference. Why not take a look at his green-chile pork recipe which is spelled out in this article, and see if you don't think you could do this one at home. I would bet you can. It would be a great dish if you have company coming to watch a football game or something like that. Use this link to the article, and get ready to let your green chile spirit soar!
www.azcentral.com/style/hfe/food/articles/2008/09/17/20080917greenchile0917.html
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