As Summer ends we’re harvesting the delicious green chiles and peppers we’ve been growing for months, and guess what?
It’s time to make pork green chile!!! 🙂
(Prepare for a lot of pictures in this post!…….I mean, c’mon….. my colorful summer is coming to an end and I need to “harvest” it’s beauty too, okay?)
I’m working with a variety this year.
Jalapeno & Bell (for flavor)
New Mexico No. 9
And More Anaheim
Oh, and I’ve been growing the Baby Belle variety too 😀
My recipe calls for 3-4 cups of roasted green chiles. Here’s a really simple tutorial on how to roast green chiles: Oven Roasted Green Chiles
You can buy FROZEN or CANNED green chiles at the grocery store instead. Just make sure it’s 3-4 cups drained. 🙂
Roasted and ready to peel 🙂
“With the Snapchat filter ON…..”
“…………..and …………… uh…… awkward.
… when the Snapchat filter falls OFF.”
Start by browning 2 – 2 1/2 pounds of diced pork. You can buy pre-diced pork at the grocery store and it’ll save you SO. MUCH. TIME. You can also use chicken instead of pork if you prefer.
Brown the pork in 2 tablespoons of oil over medium-high heat.
Once the pork bits are browned let them cool for a few minutes.
Now transfer them to a cutting board and roughly chop em to even smaller pieces.
This step is optional but I do it because I don’t like huge pieces of pork in every bite.
Now, dice a whole onion (yellow or white) and over medium heat, saute it in the same pan you used to brown the pork – add a bit of oil if needed. Once the onions are translucent, add the garlic and saute for a few minutes longer.
Okay! You’re ready to assemble. Put the key ingredients into a LARGE pot:
- Browned pork
- Sauteed onion and garlic
- Roasted green chiles
- Diced tomatoes
Now add the chicken broth and seasonings (Cumin, Oregano, S&P).
After you’ve added the broth and seasonings, turn up the heat and get the chile boiling.
During this process, remove one cup of chile broth from the pot and whisk in the corn starch. Once the chile is boiling, pour the corn starch mixture back into the pot and stir. This will thicken it up. You can always repeat this step if you want an even thicker consistency.
Really mix it in!
Now cover, reduce to low and simmer. I simmered mine for over an hour.
A great ratio of pork, green chile, tomatoes, and spices.
Green chile is so INCREDIBLY versatile! Some people eat it with chips and melty cheese.
Others eat it as a soup with fixins’.
I like to put green chile on lots of stuff!
Green chile smothered burritos, green chile smothered fries, green chile smothered mashed potatoes, green chile queso dip………. green chile smothered cheesecake… ice cream…
“I’m proud to announce I’m expecting a food baby.”
Pork Green Chile
- 2 – 2 1/2 pounds diced Pork
- 2 tablespoons Vegetable Oil
- 3-4 cups chopped Roasted Greene Chiles
- 15 ounce can diced Tomatoes
- 1 large diced Onion
- 2 teaspoons minced Garlic
- 2 1/2 large boxes (80 ounces) Vegetable or Chicken Broth
- 2 teaspoons Salt
- 1/2 teaspoon Pepper
- 3 teaspoons Cumin
- 1 teaspoon Oregano
- 3 tablespoons Corn Starch
Brown the diced pork over medium-high heat until slightly browned and crispy. Once cooled remove from the pan and roughly chop the pork into smaller pieces. In the same pan saute one whole diced onion. Once translucent in color, add the garlic and saute a few minutes longer.
Now, in a large pot, combine pork, onion/garlic, 3-4 cups of green chile and one 15 ounce can of diced tomatoes. Cover with 2 1/2 – 3 large boxes of chicken or vegetable broth (80-96 ounces).
Next, add the salt, pepper, cumin and oregano and bring to a boil. Carefully remove one cup of the chile broth before the mixture begins to boil. Whisk the cornstarch into the separated cup of broth making sure to whisk away any lumps. Once the chile is boiling, add it back into the pot; this will thicken the chile. Boil for a minute or two and then cover, reduce the heat to low, and simmer. Simmer for an hour to meld the flavors together.
Enjoy 🙂 xoxo