I’ve been making this pork with green chiles recipe for years, and it’s still a family favorite. The dish originated in the southwestern United States, where it was brought by Spanish settlers who adapted it from Mexican cuisine.
The combination of tender pork, rich green chile sauce, and the subtle tang of tomatillos is a match made in heaven. One of the key techniques to this recipe is slow-cooking the pork in a flavorful broth that’s infused with the essence of roasted green chiles and garlic.
This technique allows the meat to break down beautifully, making it incredibly tender and juicy. I love serving this dish at family gatherings, as it’s always a crowd-pleaser.
My kids adore it, and I know your family will too. Not only is this recipe delicious, but it’s also relatively healthy, as it’s packed with lean protein and fiber-rich vegetables.
It’s perfect for a weeknight dinner or a special occasion like a holiday gathering or game-day party. I’ve even been known to make a double batch and freeze it for later use – it’s that good!
When I’m short on time, I can whip up this recipe in no more than 30 minutes, which is impressive considering how flavorful it is. This recipe has been passed down through generations of my family, and I’m so glad I can share it with you now.
Pork with Green Chiles
4.6 from 1397 votes
A savory and slightly spicy dish featuring tender pork simmered with roasted green chiles. This hearty meal is perfect for a weeknight dinner and pairs well with rice or warm tortillas.
1Season the pork cubes with salt and black pepper.
2Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3Add the pork in a single layer and cook for 5 to 7 minutes, turning occasionally, until all sides are browned and the pork releases easily from the pan.
4Reduce heat to medium and add the diced onion to the skillet.
5Cook for 3 to 4 minutes, stirring frequently, until the onion becomes translucent and soft.
6Add the minced garlic and cook for 30 seconds until fragrant.
7Stir in the chopped roasted green chiles, ground cumin, and dried oregano.
8Pour in the chicken broth and bring the mixture to a simmer over medium heat.
9Reduce heat to low, cover the skillet, and let it cook for 20 to 25 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
10Remove the skillet from heat and stir in the fresh cilantro.
11Taste and adjust seasoning with additional salt or pepper if needed.
12Serve the pork with green chiles over rice or with warm tortillas.
For a milder dish, use mild green chiles. For extra heat, include a minced jalapeno or serrano pepper. Leftovers can be stored in the refrigerator for up to 3 days.
Watch Video Of How Pork with Green Chiles Works
This pork with green chiles recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day.
One of my favorite things about this recipe is its versatility – you can serve it over rice or noodles, with some crusty bread on the side, or even as tacos with your favorite toppings.
❓ Frequently Asked Questions About Pork with Green Chiles
Q: What type of pork should I use for this recipe?
A: You can use either boneless pork shoulder or pork butt for this recipe – both will work beautifully. If you prefer a leaner cut of meat, you can also use pork loin or tenderloin. Just be aware that these cuts will cook more quickly than the shoulder or butt.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker! Simply brown the pork and onions in a skillet before transferring everything to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours or high for 4-6 hours.
Q: How do I store leftover pork with green chiles?
A: Leftover pork with green chiles will keep in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently until hot throughout before serving.
Q: Can I make this recipe without using canned green chiles?
A: While canned green chiles are convenient and readily available, you can substitute fresh or roasted green chile peppers if you prefer. Just be aware that fresh peppers will add more moisture to the dish and may require additional cooking time.
Q: Is this recipe suitable for vegetarians?
A: Unfortunately not – as written, this recipe contains pork and is therefore unsuitable for vegetarians. However, you can easily adapt it by substituting plant-based protein sources like tempeh or seitan.
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