Pork Loin with Green Chiles
Tender, flavorful, and infused with Southwestern flair, this Pork Loin with Green Chiles is a must-try for anyone craving comfort food with a spicy kick. This slow-cooked masterpiece combines juicy pork loin, smoky spices like cumin and paprika, and the vibrant heat of diced green chiles for a dish that’s both hearty and aromatic. Searing the pork before baking locks in flavor, while a simmering blend of chicken broth, onions, and garlic creates a rich, savory base that perfectly complements the mild heat of chiles. Finished with a burst of lime juice and optional fresh cilantro, this dish is perfect served over rice, wrapped in tortillas, or alongside your favorite roasted vegetables. With its easy prep, bold flavors, and melt-in-your-mouth texture, this green chile pork loin recipe is destined to become a family favorite—and a standout in your recipe collection!
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Recipe Information
Ingredients
- 2 pounds pork loin
- 8 ounces green chiles (diced, canned or fresh)
- 1 medium yellow onion
- 3 whole garlic cloves
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 whole lime
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Pat the pork loin dry with paper towels and season it generously with salt, black pepper, ground cumin, smoked paprika, and dried oregano on both sides.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the pork loin for 3-4 minutes per side until golden brown. Remove the pork loin from the skillet and set aside.
Peel and dice the yellow onion and mince the garlic cloves. Add them to the same skillet and sauté for 3-4 minutes, stirring often, until softened and fragrant.
Add the diced green chiles (including their liquid if using canned) and chicken broth to the skillet. Stir to combine and bring to a simmer.
Return the seared pork loin to the skillet, nestling it into the green chile mixture. Cover the skillet with a tight-fitting lid or aluminum foil.
Preheat the oven to 325°F (163°C). Place the covered skillet in the oven and bake for 2.5 to 3 hours, or until the pork loin is extremely tender and easy to shred with a fork.
Remove the skillet from the oven and squeeze the juice of the lime over the pork. Garnish with freshly chopped cilantro, if desired.
Serve the pork loin with green chiles over rice, with tortillas, or alongside roasted vegetables. Enjoy!
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 4463 mg | 194% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.9 g | ||
| Protein | 253.8 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4754 mg | 101% | |
*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.
