Who says green chile stew is just for cold weather? And who cares if we’re in a heat wave? I had a couple pounds of leftover pulled pork, smoked on the new WSM, and still had hatch chile peppers in the freezer. Let’s see how it works.
lt worked pretty well. I used a chipotle-habanero rub on the pork shoulder. I wasn’t sure how that would go with the hatch chiles but it goes just fine. It’s HOT! I liked how it affected the color, too. I altered the recipe a little bit. I used thyme and traditional oregano instead of Mexican. My plan was to add carrots but I wound up not having room in the pot. I really wasn’t thinking. The recipe calls for 2 lbs of pork and I didn’t stop to think that I didn’t need to use 2 lbs of cooked pork. I should’ve used 1/3-1/4 less then I would’ve had room for the carrots. I’m an idiot. The end result is that the stew is loaded with pork and that’s okay but it wasn’t what I was imagining. Oh well. It’s really good. Did I mention it’s super hot? It’s smokin’.