As summer cools down, the Village of Hatch, New Mexico, heats up. Labor Day weekend heralds the annual Hatch Chile Festival, a two-day celebration of the world-famous crop that usually attracts over 30,000 visitors from all over the United States.
Austin, Texas, has a love affair with these chiles during August, the only time they are available fresh. You can smell the intoxicating smoky-sweet scent of roasted green chiles out front of most grocery stores. Their blackened barrels filled with fresh green chiles turning over open flames just like they do in New Mexico. If you are lucky enough to have stocked up on hatch chiles in your freezer, I have the perfect recipe to showcase this unique ingredient - stewed pork with spicy hatch chiles served with a side of warmed tortillas.
3-4 pound boneless pork butt or sometimes it is labeled as Boston Butt