Pueblo Green Chile

Author Carrie Hill


  • 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


  1. Mix the Flour, 1 tsp Cumin & 1 Tsp Chile Powder plus some salt & pepper in a large zip bag
  2. Add the diced pork and coat thoroughly
  3. 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.
  4. Add 1 more Tbsp of Oil and add the onion and garlic in - let saute until translucent
  5. Add the Tomato and Green Chile to the onions and garlic and cook together until bubbling hard
  6. Add back in the pork and the Vegetable Stock
  7. Bring to a simmer and add the Tbsp of Cumin and the 2 tsp of chile powder.
  8. Let simmer covered on the stove for at least 1 hour - the longer the better. This is even better reheated on day 2
  9. Serve with cheese, sour cream and tortillas.