pork with hatch chili peppers

I agree with aargersi -- hatch chiles are so flavorful, you can't go wrong with a simple preparation. My huevos rancheros recipe on this site (http://food52.com/recipes/13594_huevos_rancheros_countrystyle_eggs_topped_with_pork_and_green_chile) features pork and is a great way to prepare hatch chiles. Also, arielleclementine's green chile gravy would be excellent w/ hatch chiles. (http://food52.com/recipes/7469_green_chile_country_gravy).. Enjoy your chile feast! P.S. I grew up in Denver, eating copious amounts of hatch chiles. I love, love them!

As far as cooking - I would brown some cubed pork loin, then remove, then sweat some onions and garlic with some cumin, then I would add the pork back in with the chilis, broth, maybe a splash of beer. That's about it - the chilis have such great flavor then don't need a huge supporting staff. You reminded me I have some frozen too!!!

Part of the purpose of roasting is to dispose of the skins. But a little bit of excess charred skin is kind of attractive on the plate. Also note that pepper to pepper, Hatch chiles are wildly unpredictable in heat level. Appearance is no indicator as two that look identical could taste hot or hotter. But that's what makes them fun.

thanks for answering, but have another question- you mean when they're defrosted it should be easy/they naturally will come off?

If they roasted the skins should come right off.