I am a Green Chile connoisseur. I’m picky about my green chile – it needs chunks of meat, not ground up mushy stuff – I’m talking chunks of browned off pork, pieces of chiles, tomatoes….the works….
I love making this with ingredients from my Bountiful Basket – this is a great fruit and veggie co-op that serves MANY states – check it out and see if it’s in your area. I get about $60-$80 worth of vegetables every other week for about $18 give or take. Sometimes I order extras!
I have married and tweaked a few recipes to make one my own, and this is a much-requested recipe in my house…in fact there’s a batch bubbling on my stove right now. This is a great recipe, and can be canned – if you use a pressure cooker and know what you’re doing. You can definitely freeze it also – this would be a great huge batch project!
This stuff is great in a bowl with a spoon, on eggs or burritos, or in a great casserole that needs some good Green Chile to make it great. You can also serve it on Indian Fry Bread – I really love having it this way, it’s a very nice way to get full without a lot of investment! Give it a try, and like all recipes, make your mark and tell me what you changed!
- 1 lb lean pork larger dice (I use what's on sale - today I got 4 pork sirlion chops for $3 - perfect)
- 1/2 ea yellow onion large chop
- 1 ea large tomato large diced
- 2 ea cloves garlic minced
- 27 oz Can Hatch's Green Chile diced (i buy mine whole and chop them up)
- 32 oz container vegetable or chicken stock
- 1/4 Cup Flour
- 1.5 Tbsp Cumin
- 2 Tbsp Chile Powder I use Arbol
- Salt & Pepper to your preference
- Mix the Flour, 1 tsp Cumin & 1 Tsp Chile Powder plus some salt & pepper in a large zip bag
- Add the diced pork and coat thoroughly
- Heat 1 tbsp Canola or Vegetable oil in a large dutch oven, add 1/2 the pork - brown well and remove, then brown the other 1/2 in another Tablespoon of oil. Remove the 2nd batch.
- Add 1 more Tbsp of Oil and add the onion and garlic in - let saute until translucent
- Add the Tomato and Green Chile to the onions and garlic and cook together until bubbling hard
- Add back in the pork and the Vegetable Stock
- Bring to a simmer and add the Tbsp of Cumin and the 2 tsp of chile powder.
- Let simmer covered on the stove for at least 1 hour - the longer the better. This is even better reheated on day 2
- Serve with cheese, sour cream and tortillas.