My mamma’s Pork Green Chile

My Mamma's Pork Green Chili - Eat Simple Food Print

My mamma’s Pork Green Chile

This is a recipe for my mom’s pork green chile.  It’s total comfort food for me and easy to make.  It get’s better a couple days after it cooks, freezes well, and tastes amazing the next day for breakfast with an egg or as a topping over a breakfast burrito.  My mom uses canned whole green chiles (preferably Hatch, which she than diced), but you can also roast your own.

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6
  • Category: Main Dish / Stew
  • Method: Stovetop
  • Cuisine: Spanish

Ingredients

  • 1 1/2 lb pork chop or loin; cubed & lightly salted and peppered- bones reserved if applicable
  • 2 tsp vegetable oil
  • 1 cup onions, diced
  • 2 teaspoons garlic, minced
  • 1 lb canned roasted green chiles, diced
  • 28 ounces canned diced tomatoes
  • 1/2 tsp sea salt
  • 1 1/2 tsp dried oregano
  • 2 tsp jalapeno, minced
  • 5 + cups chicken broth
  • 3 Tbsp cornstarch
  • 1/3 cup water
  • 6 tortillas – flour or corn
  • cheddar cheese – (optional – as garnish)
  • sour cream – (optional – as garnish)

Instructions

  • Bring a large pot to medium high heat and add oil to lightly coat the bottom.  Add pork and onion and cook ~ 4-5 minutes.  Add garlic and cook until fragrant (~ 1-2 minutes).  Add chiles, tomatoes, salt, oregano, jalapeno, pork bones if applicable, and chicken broth.  Add more broth or water if it’s too thick for your taste.
  • Cover, Bring to a boil, and then reduce heat to a simmer.  Cook for ~ 30 minutes.
  • Mix 3 Tbsp cornstarch with 1/3 cup of cold water and add to simmering pot.  The cornstarch will thicken it up.  Remove from heat and sit for 15 minutes covered.
  • Warm up tortillas on both sides (1 at a time) in a medium high pan until they are warm, soft, and pliable.
  • Serve chile with warm tortillas, cheese, sour cream and add sea salt to taste.  Happy Eating!  Beckie

Notes

  • Use whole green chiles if using canned, and then dice.  Already diced canned green chiles have less flavor.

 

Things In My Kitchen:

  • Teak Cutting Board– 16 x 12 x .5 Sustainably harvested, easy on knives, got the juice grooves, and pretty.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Pork, Green Chili, Soup, Dinner, Dairy Free

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My mamma’s Pork Green Chile

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