Pork Green Chile Recipe - Allrecipes.com
Pork Green Chile Recipe
  • READY IN hrs

Pork Green Chile

Recipe by  

"A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
  2. Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
  3. Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2007

This tasted just like the green chile at our favorite Mexican restaurant! YUMMY!

 
Most Helpful Critical Review
Jan 15, 2009

If you're into spicy, this is probably going to need a bit of tweaking. I made it with three large jalapenos plus four small habaneros. It was way too much for me but perfect for Husband. I decreased the water, and used way more tomato sauce. I also threw in a couple of chicken bouillon cubes for salt/extra flavor. I thought it was still missing something so I added the juice of a lime. It worked better than I thought. With a few changes, this turned out great. Thanks!

 
Mar 04, 2006

An excellent tasting green chile recipe! Highly reccomend! Thank you. :)

 
Oct 21, 2010

wicked good! added fresh garlic and used adobo seasoning instead of the salts. reduced liquid to 2-1/2 cups (1 cup chicken broth and 1-1/2 cups water), the first bite was fiery but after that it was a spicy delight with an underllying depth of flavor. oh yes, i also used roasted jalapenos not canned so its probably why it was such a barn burner. will do again--although i will have to tone it down for mere mortals.

 
Dec 14, 2005

This was a little heavy on the pork for my taste - basically a pork stew with some green chiles thrown in it. The flavor was fine, just not what I was looking for.

 
Dec 03, 2010

Awesome! Whole family loved it! I read reviews and i agree you MUST reduce water...I only did 1 1/2 cups and it was of perfect consistency. I did not have an iron skillet, so anybody worried about that..don't.

 
Nov 12, 2010

My first time ever making green chili, and this was exactly what I was looking for. Absolutely wonderful flavor, and my boyfriend loved it!

 
May 29, 2010

This was a little too runny for me. I had to add flour to thicken it up. Other than that, I thought it was pretty good and hubby loved it.

 

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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 643 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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