Peggy’s great Trader Joe’s find
My BFF, Peggy, and I try to walk in the early morning hours at least 4 or 5 days a week. Either she drives to my house or I drive to her’s and we walk our neighborhoods.
When I entered her house a couple of weeks ago, I smelled something delicious. She said she had made Green Chile Stew for a family dinner.
From the smell alone, I knew I HAD to have the recipe. I don’t know if I’ve ever mentioned it before, but Peggy’s a great cook. She didn’t have a written recipe but she did share that she’d found a new product at Trader Joe’s that made her stew super easy.
Do Tell!
Hatch Valley Salsa! I’m not sure how long they’ll have the salsa in stores since Hatch chiles are seasonal, so get over there and grab a bunch while you can.
After our walk, I drove directly to Trader Joe’s and bought seven jars of the stuff!
Then … on the morning of the Craft Party, I browned up a bunch of pork and when Peggy came early to help me set up, I made her help me put the stew together. Below is the delicious result!
Peggy’s Green Chile Salsa and Pork Stew
- 2 tablespoons olive oil
- 6 pounds boneless pork shoulder or pork loin, excess fat trimmed, cut into 1 ½-inch pieces
- Salt and freshly ground black pepper
- 2 large onions, peeled and chopped
- 4 garlic cloves, peeled and minced
- 1 tablespoon ground cumin
- 4 cups chicken broth
- Two 12-ounce jars Hatch Chile Salsa
- 1 cup dry brown rice, cooked
- 2 cans pinto, white kidney, or black beans, drained
- 1/4 cup chopped fresh cilantro
- Sour cream and shredded cheese for garnish
In a large skillet, heat the oil over medium-high heat. Generously season the pork with salt and pepper. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch.
As browned, transfer pork to a slow cooker.
In the same skillet, add the onion and garlic, and cook until the onion softens about 5 minutes.
Stir in the cumin and then add the onion mixture to the slow cooker.
Return the skillet to the heat and deglaze the pan with the chicken broth, scraping up the brown bits on the bottom and cleaning down the sides. Pour the broth into the slow cooker.
Add both jars of salsa to the slow cooker and stir to combine.
Cook on HIGH heat for 7 hours or until pork is so tender it nearly falls apart.
During the last half-hour of cooking time, cook the rice on the stovetop or in a rice cooker.
When the stew is done, stir in the cooked rice and the drained beans and heat through.
Serve, topped with cilantro, sour cream, and shredded cheese.
Serves 10 to 12
17 comments
Totally trying this this weekend!
A-ha! On my way to trader joes, this would be perfect replacement for salsa verde I use on my quiche.
The stew was to die for btw.
Sounds yummy! C’mon cooler weather!!
Can Peggy come over make me some stew – I am getting sick?
This looks and sounds delicious…. I am not surprised! Recipe in hand, looking forward to making this! YUM.
Better hurry and get your salsa at TJ’s. I may have bought the last bottle on Monday…!!!
I was afraid of that! I almost shared this recipe with some gals in the office and then thought ‘heck no’! I may have to push one of them over in a dive for the last few jars of salsa right there in the aisle of TJ’s!!
Anne! You go girl! xoxo
FYI: Bad news – I went to the TJ’s on FLW and they are sold out.
I am making this !
How am I going to make this if ya’ll are buyin’ up the jars?!!!
I know, right!?! OK, here’s my substitution suggestion. A jar of TJ’s tomatillo salsa and a medium-size can of diced green chiles…. at least until TJ’s restocks the Hatch salsa or until it comes back next season.
I went in search of it too and they were out at the Shea and Tatum location! Thanks for sharing anyway!
Just went to Trader Joe’s and the salsa is back on the shelves! I can’t wait to try out this recipe!
Maggie, thanks for letting everyone know – I’m so excited! I am going to make another batch too!
I had a jar of TJ’s Hatch Valley Salsa sitting in my pantry when I came across this recipe. When pork loins were on sale last week, I bought one and made a half recipe of this stew. I was a little worried about the residual heat from the salsa when I tasted the stew when it was finished cooking, but after the favors melded overnight both my husband and I were blown away by the deep, rich flavors of this dish. It is definitely going to be one of my go-to soups along with our favorite Green Chile Pork Posole from foursweetiepies.com.
Hi Linda, Thank you for your kind words, so glad you liked the recipe as much as my family does. Have a wonderful summer!
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