PLEASE NOTE. This is not “Pueblo” green chile as in “Pueblo, CO” – its “Pueblo Green Chile” as in the New Mexican “Pueblo” culture.
I’m getting a bunch of nasty comments about this fact. First – get over yourself, use what you can source. I live 6+ hrs from Pueblo, CO. 8+ Hours from New Mexico. I can get Hatch in the grocery store. I use Hatch.
So – if you can’t say something nice – don’t say anything at all…….
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!
Pueblo Green Chile
- 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.