This dish is pure New Mexican soul food hearty, spicy, and deeply aromatic. It’s perfect for cool evenings or whenever you crave something warm and comforting with a kick. Traditionally served with warm flour tortillas or fluffy rice, it can also be topped with shredded cheese, sour cream, or avocado slices to mellow the heat. Whether you make it mild or fiery, this Green Chile with Pork captures the essence of Southwestern comfort cooking simple ingredients, slow cooking, and a whole lot of flavor.
Ingredients:
- 2 lbs pork shoulder or pork loin, cut into bite-sized cubes
- 2 tbsp oil or lard
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced roasted green chiles (Hatch, Anaheim, or poblano)
- 1 tomato, chopped (or ½ can diced tomatoes)
- 3 cups chicken broth
- 1 tsp cumin
- ½ tsp oregano
- 1 tbsp flour (optional, for thickening)
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pot or Dutch oven, heat oil over medium-high heat. Add pork and brown on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until softened.
- Stir in roasted green chiles and tomato; cook for 3–4 minutes.
- Return pork to the pot. Add cumin, oregano, salt, and pepper. Pour in broth and stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours, or until pork is tender and sauce thickens.
- Adjust seasoning, garnish with cilantro, and serve hot with warm flour tortillas or rice.
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