Secret Illuminati Colorado Green Chile
Dive into the bold, flavorful world of the "Secret Illuminati Colorado Green Chile," a tantalizing stew brimming with tender chunks of pork shoulder, smoky roasted Hatch green chiles, and fire-roasted tomatoes. This hearty dish combines earthy cumin, aromatic oregano, and a thickened broth for a luscious texture, making it the perfect comfort food with a spicy Southwestern twist. Slow-simmered to perfection, this green chile elevates each bite with layers of rich, savory flavor, and a whisper of heat. Serve it piping hot with fresh cilantro and warm tortillas or spoon it over rice for a soul-satisfying meal. Ideal for family dinners or special gatherings, this recipe will transform your kitchen into a Colorado-inspired haven of flavor.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (diced into 1-inch cubes)
- 2 tablespoons Olive oil
- 1 large White onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 10 ounces Roasted Hatch green chiles (peeled, seeded, and diced)
- 14 ounces Diced tomatoes (fire-roasted, canned)
- 4 cups Chicken broth
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 0.25 cups Fresh cilantro (chopped for garnish)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the diced pork shoulder with a pinch of salt and black pepper, then brown the meat in batches to avoid overcrowding the pan. Remove each batch and set aside.
Lower the heat to medium and add the chopped white onion to the pot. Sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Return the browned pork to the pot. Add the roasted Hatch green chiles, fire-roasted diced tomatoes, and chicken broth.
Stir in the ground cumin, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 75 minutes, stirring occasionally, until the pork is tender.
In a small bowl, whisk together the cornstarch and water to make a slurry. Gradually stir this into the chile to thicken the stew.
Simmer for another 5 minutes until the chile reaches your desired consistency.
Taste and adjust seasoning as needed with additional salt or pepper.
Serve hot, garnished with fresh cilantro, alongside warm tortillas or over rice if desired.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 824 mg | 18% | |
*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.
