Pork Green Chile Stew (Colorado Style)
This pork green chile uses plenty of roasted and peeled chiles and succulent pork to create an easy and warming stew. Try this pork green chile smothered over breakfast burritos or just eat it as a stew with warm tortillas.
Servings: 20 to 30 Servings
Ingredients
- 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
- 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. 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.
- 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.
- This recipe can also be transferred to a slow cooker for all day simmering on low.
Notes
My favorite thing about this Colorado-style green chile is how versatile it is. Eat it as is with a warm flour tortillas on the side, use it to make green chile nacho fries, smother your favorite Mexican and Tex-Mex dishes like breakfast burritos, chiles rellenos, or sopaipillas. The options are endless!
Expert Tips:
- Chile types. Pueblo, Hatch, or Anaheim chile peppers are my favorite here, but you can use any variety of long green Mexican chile you prefer.
- Patience is a virtue. If you can handle it, let this Colorado green chili chill out in the fridge for a day before serving. This gives the flavors time to mingle, so it tastes even better!
- Recipe card secrets. Use the slider next to the servings in the recipe card to automatically adjust the quantities if you want to quarter, halve, or double the recipe.
- Batch prep. Next time you roast green chiles, make extra—they keep well in the freezer for up to 6 months. Having some on deck makes this recipe extra easy to throw together! Similarly, I recommend making the full recipe even though it makes a ton. Having a homemade meal waiting for busy weeknights or to leave for my hubby when I’m out of town gives me peace of mind. No matter what comes, my family will eat well.
- Make sure to get a good sear on your pork before adding veggies to the pan. The act of browning meat causes what is known as the Maillard reaction, creating new flavor compounds that are extra delicious.
- Store leftover pork and green chile stew in an airtight container in your fridge for up to 5 days.
- Freeze any cooked and cooled leftovers in an airtight, freezer-safe container or plastic bag for up to 3 months.
- Reheat from frozen by letting it thaw in the fridge or on the counter, and then warm the chilled pork green chile on the stovetop over medium-low heat until warmed through and bubbling.
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