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Pork Meat with Green Chile

Pork Meat with Green Chile

1

medium onion, cut in half

2

Serrano peppers (chiles)

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  • 1

    In large pot, place the meat in 8 cups water. Add half of the onion, a garlic clove, one bunch of fresh cilantro and salt to taste. Cover the pot and let cook at high heat for half an hour. Lower the heat and continue to cook until the meat is tender, for approximately 1 hour and a half.

  • 2

    While meat cooks, bring tomatoes to a boil with the Serrano peppers (chiles) and about 4 cups of water until the tomatoes are well cooked. Let cool at room temperature.

  • 3

    Blend the cooked tomatoes and peppers with the onion, the remaining garlic and a small bunch of fresh cilantro.

  • 4

    Pour sauce into a pot with the cooked meat. Cook the meat and the sauce at medium temperature until it starts to boil. Serve hot.

Expert Tips

  • To save a bit more time, you can use the green sauce made for enchiladas.
  • Accompany with cooked or refried beans and corn tortillas.

Nutrition Facts

Serving Size: 1 Serving
Calories
255.1
% Daily Value
Total Fat
14.6g
22%
Saturated Fat
5.0g
25%
Cholesterol
71.4mg
24%
Sodium
370.8mg
16%
Potassium
739.6mg
21%
Total Carbohydrate
6.6g
2%
Dietary Fiber
2.0g
8%
Sugars
3.9g
Protein
23.8g
Vitamin C
35.30%
35%
Calcium
5.10%
5%
Iron
7.70%
8%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Father's Day to me is a day to pamper my husband, who’s an excellent father to our four children. We all know the best way to a man's heart is through his stomach, which is why I always prepare my husband's favorite dish: Pork Chunks in Green Sauce with Green Peppers.This dish has a very special meaning; since it’s the first dish my husband taught me when we were newlyweds. Prepare it for your family so you can see for yourself why it continues to be my darling husband's favorite dish!

Food People Want

Having never been to New Mexico, I am by no means an expert on green chili. While I’ve made a Mexican version of chile verde in the past with the addition of tomatillos, this authentic New Mexico version relies exclusively on the smokey, complex flavor of roasted green chiles.

My sister, having visited the Southwest on several occasions, oftentimes regales me with stories “of the best tasting green chili on the planet” and boasts about the fact that you can get “roasted green chilies on anything .” J udging by how fanatical the inhabitants of the state are about food in general and especially their famous green sauce, I have no doubt that I would fit right in.

Knowing how fascinated I am by the humble, yet satisfying cuisine of he Southwest, one of the first cookbooks my girlfriend ever purchased for me was Huntley Dent’s, The Feast of Santa Fe: Cooking of the American Southwest . While the picadillo recipe has already become one of our all-time favorite weeknight meals, after preparing this authentic green chili, we just might have discovered our new, slow-cooked Sunday sauce. If the sound or look of this dish doesn’t get you excited, throw some green chilies in the oven to roast and their intoxicating aroma certainly will.

NEW MEXICO GREEN CHILI WITH PORK

When roasting fresh chilies, I prefer to use the stove top gas burner to char off the skin. However, when dealing with this many chilies, the only feasible kitchen solution is to use the broiler. After roasting, I typically steam the chilies in a bowl covered tightly in plastic wrap. For this recipe, I suggest placing them into a paper grocery bag. Once you’re ready to chop the roasted chile flesh, use a food processor to pulse them down to your desired consistency.

I NGREDIENTS

  • 1 lb pork shoulder roast, cut into one-inch cubes
  • 4 tablespoons vegetable oil or olive oil
  • 1 small onion, chopped
  • 2 tablespoons jalapeños, chopped
  • 2 large garlic cloves, chopped
  • 1/4 cup flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups chicken or pork broth
  • 2 cups roasted and peeled green chilies, obtained from 18 -20 Anaheim, California or poblano chiles
  • 1/2 teaspoon oregano
  • 1 teaspoon salt

METHOD

  1. Roast the chilies: Turn your broiler on to high. Begin by placing half of the fresh green chilies on a cookie sheet and placing them under your preheated broiler for 5 minutes, or until the chilies are charred on one side. Remove the pan from the oven and flip chilies to char their underside, about another 5 minutes. Remove chilies from the oven to a brown paper bag and close tightly to allow the skin to steam away from the flesh. Repeat with the remaining chilies.
  2. Once the all the chiles have cooled, remove them from the paper bag and stem the chilies, removing the charred skin and seeds.
  3. Place the cleaned, roasted chile flesh to a bowl of a food processor and pulse several times until you have reached your desired texture. Set roasted chiles aside.
  4. Brown the Pork: Heat the oil in a large pot over high heat. Lightly season the cubes of pork with salt and add them to the pot, cooking until browned, about 8-10 minutes. Once browned, remove pork from the pot with a slotted spoon and set aside. Pour off any excess fat, leaving 1/4 cup remaining.
  5. Make the green chili: Add the onions, jalapeños and garlic to the remaining oil in the pot. Cover and cook over low heat for about 5 minutes to sweat the onions. Check halfway to make sure they are not browning.
  6. Raise the heat to medium and stir in the flour, cumin and black pepper, and cook, stirring for 2 minutes to cook the rawness out of the flour and scrape up any browned bits. When the onion and flour mixture just begin to color, remove the pot from the heat and gradually pour in the broth, whisking constantly to prevent any lumps.
  7. Return the pork to the pot along with the roasted chilies, oregano and salt. Place the pot back over moderate heat and bring the mixture to a boil. Lower the heat and simmer for 30 minutes or until the sauce has thickened a bit and the pork is tender. Make sure to stir the sauce occasionally while simmering.
  8. The finished sauce should be thick enough to nap a spoon. If it’s too thick, thin with a bit of extra broth.
  9. Serve with warm flour tortillas.

This looks awesome, but you are forgetting some things.
I have grown up here and while this sounds delicious, it is very much still a touristy version of what we eat.

Potatoes and onions are a must and to put the green chilie in the food processor is a sin, always to be chopped by hand. And cumin and jalapenos would be a Mexican addition, not typical in New Mexican cuisine.

That being said, green chilie on anything can never be a bad thing. on burgers, pizza, and in your pasta it is just such a versatile vegetable.

I had a feeling this might cause some controversy! Until I finally get to New Mexico, I am afraid any version I make might end up a bit touristy. In fact, one day I hope to make a version with the famed Hatch green chile for true authenticity. In the meantime, potatoes sound like an amazing addition to the dish and something I will be sure to try out in future renditions. As my penance for using the food processor to chop the chilies, I will be chopping them by hand from now until the end of time. Thanks for visiting as well as the insightful input.

I just might get Yousef to enjoy a meal with pork after all! Great recipe and site!

I’ve been looking for a good recipe for Chile Verde and this one looked like a good one.

Well I made it last night and I have to say that this is hands-down the best tasting version I’ve ever come across. It truly is “restaurant quality” and I mean the real deal authentic restaurants.

The roasting, peeling, and de-seeding of the chiles is a bit tedious, but well worth the effort in the long run. I used your suggestion of using the oven vs. an open flame/outdoor grill (which right now in Boston is not an option with a snow storm expected!)

I was completely satisfied with the balance of all the flavors and proportions of each. Great job!! I’ll most definitely be making this again.


Get the Full Pork Green Chili Recipe (New Mexico Chile Verde) Recipe Below. Enjoy!

How Long Will New Mexico Chile Verde Keep?

Stored in an airtight container this green chili will keep well in the fridge for 3-4 days .

It also makes a wonderful meal prep and freezer meal! Leftovers can be stored in freezer bags or freezer-safe containers wrapped in tin foil and frozen for up to 3 months .

Can I Make in an Instant Pot or Slow Cooker?

While I have not personally tried this New Mexico Chile Verde recipe in an Instant Pot or pressure cooker , I believe it would work very well.

You’ll need to use the Sauté function to first cook all of the ingredients per the recipe below, making sure to deglaze the pot before adding the masa coated pork and water. Pressure cook on HIGH for 7 minutes and then do a Natural Pressure Release for 10 minutes.

Similarly, to prepare in a slow cooker you’ll first need to sauté the pork, onion, peppers and tomatillos with seasonings first on the stove. Then, transfer ingredients to the slow cooker, stir, cover and cook on HIGH for 3 hours or LOW for 5-6 hours.

Is This a Gluten-Free Green Chili Recipe?

It is gluten-free! Because I make this Green Chili with masa there are no wheat-based ingredients.

What Can I Use as a Substitute for Masa?

If you don’t have masa on hand, you can either make your own quickie version by pulverizing corn tortilla chips in a food processor or try a simple swap like corn grits or rice flour to keep the recipe gluten-free.

You also can substitute with traditional wheat flour for a non gluten-free version.

Can I Make Chile Verde with Beef Instead of Pork?

Absolutely! A large beef chuck roast or 3-4 chicken breasts would work as a great swap for the pork butt.

Let me know in the comments if you give this recipe a try or use any substitutes!


Green Chile Pork Stew

Do you remember when we used to have old-fashioned butcher shops in every town? I always ran errands with my mother when I was little. We had the most wonderful butcher in our town. He was kind and laughed a lot, probably flirting a little with the women shoppers, but I was too young to notice.

Whenever we went there I would run in ahead of my mother, and stand with my nose pressed against the glass case, marveling at all the different cuts and types of meats. I loved how excited the butcher was to talk about what was freshest and what he had just gotten in that morning. He would tear of big sheets of butcher paper with great flourish and wrap up our ingredients for dinner. I would “help” by carrying the tidy package out to the car, being very careful not to drop it.

The days of the independent butcher are waning, but a few artisan butchers are springing up. We are incredibly fortunate to have one in our area that we love. Called The Fatted Calf, their primary location is in Napa and they have a second storefront in San Francisco. With an intense dedication to preserving heritage breeds and supporting local and sustainable farming, The Fatted Calf sells some of the finest meats and poultry I’ve ever seen. They have a huge glass case full of handmade sausages, cured and smoked pork, duck, organic chicken, confit, pates, chops, steaks, and roasts of all shapes and sizes. The first time I walked in the door I nearly fainted with delight. Now they know us and we never walk away without our cooler stuffed with amazing products just ready to turn into something wonderful. I urge you to support your independent food artisans. They are working hard to preserve a way of life that is quickly being forgotten.

Pork used to be a totally different product than it is today. There was no rush to fatten pigs, they weren’t fed by-products to reduce costs, and they weren’t bred to produce a leaner product. Pigs used to be left on their own to live a pigs life, enjoying their days until it was time to visit the butcher. Pork was much fattier then, with plenty of flavor and was tender and moist. Not anymore. Follow this country’s phobia about weight gain, pork producers started breeding for leaner and leaner pigs. Now we definitely have a lean product, but it has lost so much flavor that it barely resembles what I grew up eating.

When you have the opportunity, buy heritage pork. You will hardly recognize it. It is a deep red, nearly as red as beef, not the pasty white that we are used to, with an intense pork flavor you never knew existed. Rich and satisfying, you suddenly realize how much we have lost in our rush to streamline meat production. We would all be much happier, as would the pigs, if we went back to the old ways.

One of the easiest ways to prepare a pork shoulder is by slow cooking it until it falls apart. Using a flavorful liquid adds intense character and produces an incredible stew that needs little else. I use either my big Dutch oven or slow cooker to give the meat time to turn tender. One of my favorites is today’s recipe. I used a canned enchilada sauce to make it really easy, but you can certainly make your own from scratch.

I used Vidalia onions for this batch and they add a huge boost of flavor to the recipe, but any onion will work. If you like more heat, add a minced jalapeno chile, red chile flakes, or a dash of hot sauce. Fresh tomatillos are fantastic and their astringency is a terrific balance for the richness of the pork.

On days when you have a ton of things to do and no time to spend making dinner, this is the perfect recipe. In about 20 minutes you will have the entire dish assembled, then put it in the oven or slow cooker and forget about it for a few hours. Dinner will be ready when you get back to the house.


Recipe Summary

  • 3 tablespoons oil, divided, or as needed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons cumin, divided
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper (Optional)
  • 2 pounds pork shoulder roast, or more to taste
  • 5 tablespoons cornstarch
  • 4 cups beef stock
  • 1 (16 ounce) jar green salsa (such as Herdez®)
  • 2 cups roasted Hatch green chile peppers, diced
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 2 white potatoes, diced
  • 4 medium tomatillos, husked and quartered
  • 1 bunch cilantro, chopped, divided
  • 1 jalapeno pepper (Optional)
  • 1 Anaheim chile pepper, cored
  • 1 serrano chile pepper, cored, or more to taste
  • 1 teaspoon liquid smoke flavoring
  • ½ cup shredded Mexican cheese blend, or to taste
  • 6 tablespoons sour cream, or to taste

Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.

Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.

Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.

Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.

Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.

Cover and cook on Low for 8 hours.

Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.

Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.