Green Chile
Warm up your kitchen with this hearty and flavor-packed Green Chile recipe, a comforting dish that highlights the smoky, slightly spicy essence of roasted Hatch green chiles. Tender cubes of seared pork shoulder simmer gently with aromatic garlic, onion, and a medley of spices in a savory broth enriched with diced tomatoes and fresh lime juice. This versatile stew features a luscious texture, thickened just right with a cornstarch slurry, making it perfect to enjoy as a standalone bowl or as a topping for burritos, rice, or tortillas. With its well-balanced blend of spices, vibrant cilantro garnish, and a hint of citrus brightness, this dish is a celebration of Southwest flavors that’s sure to impress. Ideal for family dinners or cozy gatherings, this one-pot recipe comes together with a straightforward preparation process and just the right amount of kick.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 1 pound hatch green chiles (roasted, peeled, and chopped)
- 1 14-ounce can diced tomatoes (with their juice)
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lime juice (freshly squeezed)
- 0.25 cup cilantro (chopped)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the cubed pork shoulder with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
In batches, sear the pork cubes until browned on all sides, about 4-5 minutes per batch. Remove the pork to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 5-6 minutes, or until the onion is softened and translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the chopped roasted green chiles, diced tomatoes (with their juice), chicken broth, ground cumin, dried oregano, and the remaining 0.5 teaspoon of salt.
Return the seared pork to the pot and stir to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 60-75 minutes, or until the pork is tender and the flavors have melded together.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Stir the cornstarch slurry into the pot and let the chile simmer for an additional 5-7 minutes, or until the sauce thickens slightly.
Stir in the lime juice and chopped cilantro just before serving.
Taste and adjust seasoning if needed. Serve warm as a soup or use as a topping for your favorite dishes.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
