Colorado-Style Pork Green Chile
This Colorado-style pork green chile is made with tender pork loin, fire-roasted green chiles, tomato, onion, garlic, and spices simmered into a thick, hearty stew. Serve it by the bowl with warm tortillas or use it to smother breakfast burritos, eggs, chiles rellenos, and more.
Servings: 20 to 30 Servings
Ingredients
- 3 tablespoons olive oil
- 8 pounds boneless pork loin diced
- 2 onions chopped
- 10 cloves garlic minced
- 2 quarts chicken broth fresh or packaged
- 1 tablespoon salt
- 1 teaspoon coriander
- 1 teaspoon 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
- 2 ½ cups cold water
- 1 cup cornstarch
Instructions
- Heat oil in a large skillet or casserole. Add 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.
- Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then simmer for 1 hour.
- 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.
Notes
Expert Tips
- Use pork loin. This is Augi’s preferred cut because it’s leaner than pork shoulder while still giving the green chile tender chunks of pork.
- Choose your chiles. Pueblo chiles are especially fitting for Colorado-style green chile, but Hatch or Anaheim chiles work beautifully. Choose mild, medium, or hot depending on your preference.
- Get a good sear. Brown the pork well before adding the onion and garlic for extra depth of flavor.
- Make it ahead. This pork green chile tastes even better the next day after the flavors have had time to develop.
- Freeze the extras. If you make the full batch, portion leftovers into smaller containers and freeze them for easy meals later.
- Refrigerate: Store cooled pork green chile in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze cooled green chile in an airtight, freezer-safe container for up to 3 months.
- Reheat: Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat until hot and bubbling, stirring occasionally.
Nutrition
Calories: 302kcal | Carbohydrates: 14g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 798mg | Potassium: 1051mg | Fiber: 2g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 107mg | Calcium: 47mg | Iron: 3mg