Straight Outta New Mexico: Hatch Chile Season!

[J.B.]

It's on! Half mild, half hot.



Now it's time to make some Enchiladas!

Pork gets cubed, olive-oiled up, then covered with Salt, Pepper and these guys:



Throw them in a Pressure Cooker and add the Chiles, Onions, Garlic, Cilantro...



and some O.J.



Once the Pressure Cooker is done, it's time to start the 3 person assembly line (this is when the adult beverages start flowing).

Quick fry



Blot



Introduce to the Sauce (Combo of Mild and Hot).



Fill them with Bionic Pork and a Cheese Mix of Medium Cheddar and Pepper Jack



and more of the Chiles and Green Onion



Made 3 1/2 dozen of these bad boys.



Add a side of Pinto Beans, which uses the same 4 Herbs, Onion, Garlic, Chiles, Chicken Stock, plus Corn and...

Salt Pork!



Slice up some Hass Avocados and enjoy.

[Makernaut]

I am at a loss for words and caught up in my own imaginings of how delicious that is!

I am sending a link for this post to my sister and niece in the hopes I can try this with their help.

[Duncan]

That looks amazing...better than most restaurants. Bravo.

[Hector]

Pretty awesome!!!

I made chiles rellenos last week, so your enchiladas feel right at home.

Yummy!

[rche]

native New Mexican here. Always a good time in the fall when you can smell the roasters at all the markets.

[Confessional]

!Yes! Porktacular!

[PNGwynne]

Beautiful and undoubtedly delicious!