Green Chile with Roasted Pork

It’s green chile time!

This past weekend it finally felt like fall.  Like, FINALLY.  There are times that I just love living in South Texas (like January when it’s 75 degrees out and everyone else is buried under some named snowstorm…Jonas anyone??).  But when September hits, and it’s still annoyingly hot, I’m all take me back to the northeast!  They are boasting perfect fall temps almost every day and I am still dripping in sweat if I try and take a walk in the afternoon.  So in October, when fall finally does make its appearance here, I fully embrace it.  This past weekend was it.  The temp had finally dropped overnight so when you wake up in the  morning it’s in the 60’s, and it warms up throughout the day.  Heaven, I tell you.  So, Saturday morning we put on pants and long sleeves and headed outside.  It was glorious.

green chile

On Sunday, it just felt right to make some green chile.  You might be wondering what green chile is.  I had no idea, until my husband started making it.  Here’s the thing, if you’re from Colorado or New Mexico, green chile is on every menu and a staple in every household.  They eat green chile for breakfast, lunch and dinner.  They top burritos with it, dip chips into it, top it with cheese and sour cream and eat it with a spoon, eat it over a bowl of steaming fluffy rice.  You name it, they do it.  For the rest of us, green chili might be foreign.  But I am here to tell you – it is absolutely worth it.  It is so deliciously tasty, filling, and exactly what you need on a fall day.

Green chile

Here’s my number one piece of advice.  If you can find roasted and peeled hatch green chiles, use them.  The hardest part of this recipe is without a doubt the very time consuming process of roasting the chile and peeling them by hand, one at a time.  I can’t seem to find them near me, so I only make green chile on weekends when I have a few hours to spare.  And I make a HUGE pot of it, so I have leftovers throughout the week plus some to freeze.  If you’re in the same boat as me, here’s an awesome tutorial on how to roast and peel them with lots of pictures.  This is super helpful if you’ve never done it!

Don’t you want to just dig a spoon into this?  Trust me on this.  Set aside a few hours on a weekend and make a big ole pot of this.  This recipe makes SO much.  You will be happy when you have several nights of dinner ready to go.

Green chile

Lots of people serve these with tortillas on the side.  Which is really good.  I tend to like anything crunchy with my chile, so I use tortilla chips to dip into it.  My husband likes it served over rice.  We have also used it inside breakfast burritos.  YUM.  Oh and don’t leave the roux out of this.  We added this as a last ditch effort to try and get a little bit of creaminess after having it at one of the best places in Denver.  It worked like a charm.  It’s not overly creamy but gives it just enough!

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Green Chile with Roasted Pork
Print Recipe
This heart, spicy and creamy green chile consists of roasted green chiles, slow roasted pork, tomatoes and a roux to make the ultimate green chile.
Prep Time
1-2 hours
Cook Time
1 hour
Prep Time
1-2 hours
Cook Time
1 hour
Green Chile with Roasted Pork
Print Recipe
This heart, spicy and creamy green chile consists of roasted green chiles, slow roasted pork, tomatoes and a roux to make the ultimate green chile.
Prep Time
1-2 hours
Cook Time
1 hour
Prep Time
1-2 hours
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Season the pork with salt, pepper, onion powder, garlic powder, coriander and cumin.
  2. Roast poblano peppers at 400 degrees until the skin starts to blister and turn black. When they are done, put them into a Ziploc bag immediately and let them sit for awhile. This allows them to sweat which helps the skin peel off easier. Peel the skin off and set aside.
  3. Roast the tomatillos at 400 degrees for about 20-30 minutes. When they look done, take them out and put them into a Ziploc bag to sweat. These are hard to peel, but try and get the skin off and remove the husk part. You will end up with what looks like tomatillo sauce.
  4. Take half of the poblano peppers, all of the tomatillos and the rotel and puree in a food processor. Chop the other half of the poblano peppers into bite sized pieces.
  5. While the peppers are roasting, sear the pork to brown the outsides, then cover it and lower the temp to slowly cook the inside. When it's done (about 30 minutes later), chop into bite size pieces.
  6. Chop the garlic and onion. Heat up olive oil over medium-high heat and cook the onions for a few minutes. Add the garlic and cook for about five minutes.
  7. Add the poblano pepper/tomato puree, the chopped poblano peppers, the chopped pork and the chicken broth.
  8. Season generously with salt, pepper, garlic powder, onion powder, cumin and coriander. The recipe calls for a 1/2 teaspoon of each. This is really just a starting point. Taste it and add as you see fit.
  9. Bring to a boil and stir often.
  10. Lower heat and let simmer for 30 minutes to let the flavors blend.
  11. Make a roux by melting the butter in a separate pan over medium-low heat and add the flour slowly while mixing. Add the roux to the green chile.
  12. Serve topped with cheese and sour cream.

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