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
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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