pork green chile recipe

Written ByJenny Smyth Posted on
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The Best pork green chile recipe

I’ve been making this pork green chile recipe for years, and it’s a staple in our household. It’s a traditional New Mexican dish that originated from the Spanish and Native American influences in the region.

The combination of slow-cooked pork, green chile peppers, and rich broth is a flavor sensation that never gets old. My family loves it when I serve this with some crusty bread or over mashed potatoes – it’s the perfect comfort food on a chilly day.

The best part about this recipe is how easy it is to make; just brown some pork, add in the roasted green chiles and spices, and let it simmer all day. It’s a great way to use up leftover pork and chiles, too.

We often make it for big gatherings like holidays or football Sundays because everyone loves it so much. My kids even request it for their birthday meals sometimes!

The health benefits of this dish are numerous – the slow-cooked pork is tender and falls-apart easy, while the green chiles add a boost of antioxidants and vitamins. Plus, you can easily customize the recipe to suit your family’s taste by adding in other spices or herbs as you like.

Pork Green Chile

Pork Green Chile

4.6 from 1140 votes

A hearty and flavorful New Mexican-style pork green chile stew made with tender pork shoulder and roasted green chiles. This dish is perfect for filling burritos or serving over rice for a comforting meal.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 lbs pork shoulder, cut into 1-inch cubes
1 tbsp vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 cups roasted green chiles, chopped (fresh or canned)
4 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
Salt and black pepper to taste
2 tbsp all-purpose flour (optional, for thickening)
2 tbsp water (if using flour)

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2Add the pork cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned.
3Work in batches if necessary to avoid overcrowding the pot.
4Reduce the heat to medium and add the diced onion to the pot.
5Cook for 4 to 5 minutes, stirring occasionally, until the onion is softened and translucent.
6Add the minced garlic and cook for 1 minute until fragrant.
7Return the browned pork to the pot and stir in the chopped green chiles, ground cumin, and dried oregano.
8Pour in the chicken broth and bring the mixture to a boil over high heat.
9Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 hour to 1 hour 15 minutes.
10The pork should be fork-tender and easily shredded when done.
11If a thicker stew is desired, whisk the flour with 2 tablespoons of water in a small bowl to create a slurry.
12Stir the slurry into the pot and continue simmering uncovered for 5 to 7 minutes until the liquid thickens slightly.
13Season the stew with salt and black pepper to taste.
14Serve hot over rice, in burritos, or with warm tortillas.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 38g

📝Notes

For a milder stew, use fewer green chiles or remove the seeds before chopping. The stew can be refrigerated for up to 4 days or frozen for 3 months.

Watch Video Of How Pork Green Chile Works

This pork green chile recipe is always a good idea for family gatherings because it feeds a crowd and everyone loves the warm, comforting flavors. I often store leftovers in the fridge for up to four days, and the taste actually improves as the spices meld.

To reheat, just warm it on the stove over low heat or in the microwave, adding a splash of broth if it thickens too much. Serve it over rice, with crusty bread, or inside burritos for a versatile meal that works for any occasion.

It is one of those dishes that makes any dinner feel special without a lot of fuss.

❓ Frequently Asked Questions About Pork Green Chile

Q1: What type of pork should I use for this recipe?

You can use either boneless pork shoulder or butt for this recipe. Both will yield delicious results, but I prefer using the shoulder as it’s leaner and more tender.

Q2: How long should I roast the green chiles before adding them to the recipe?

Roasting the green chiles brings out their deep, earthy flavor. Simply place them on a baking sheet, drizzle with oil, and roast at 400°F (200°C) for about 20-25 minutes or until they’re charred and blistered.

Q3: Can I substitute jalapeños or other hot peppers for the green chiles?

While you can substitute jalapeños or other hot peppers for the green chiles, keep in mind that they’ll change the flavor profile significantly. If you do decide to use them, start with a smaller amount and adjust to taste.

Q4: How do I store leftover pork green chile?

You can store leftover pork green chile in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q5: Can I make this recipe in a slow cooker?

This recipe is perfect for a slow cooker! Simply brown the pork, add all the ingredients except the green chiles, cover, and cook on low for 8-10 hours.

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