Muy Bueno
This Pork Green Chile is packed with roasted chiles and succulent pork to create an easy and warming stew. Try it smothered over breakfast burritos or eat it as a stew with warm tortillas. This Colorado-style pork green chile recipe makes a lot, so cut the recipe in half or prepare it as-is to stock your freezer.
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TOTAL TIME: 50 Min
– 3 tablespoons olive oil – 8 pounds pork tenderloin or butt, diced – 2 onions, chopped – 10 cloves garlic, minced – 2 quarts chicken broth, fresh or packaged – 1 tablespoon salt – 3 tablespoons coriander – 3 tablespoons dried oregano, crushed – 1 14.5 ounce can fire roasted diced tomatoes – 30 to 35 Pueblo, Hatch, or Anaheim chile peppers, roasted, peeled, and chopped – 2½ cups cold water – 1 cup cornstarch
Ingredients
Step 1 – Heat oil in a large skillet or casserole. Place the pork and cook for about 10 minutes, until pork is browned. Add the onions and garlic and cook until onions are tender about 5 minutes.
Step 2 – Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then simmer for 30 minutes.
Step 3 – Meanwhile in a separate dish combine water and cornstarch and continue to stir. Add a little of the cornstarch mixture at a time to the stew. The stew will thicken as it cools.
Step 4 – This recipe can also be transferred to a slow cooker for all day simmering on low.
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