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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the cubed pork shoulder with 1 teaspoon of salt and 0.5 teaspoons of black pepper.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 6

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.

Step 7

Return the seared pork to the pot and stir to combine all ingredients.

Step 8

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.

Step 9

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.

Step 10

Stir the cornstarch slurry into the pot and let the chile simmer for an additional 5-7 minutes, or until the sauce thickens slightly.

Step 11

Stir in the lime juice and chopped cilantro just before serving.

Step 12

Taste and adjust seasoning if needed. Serve warm as a soup or use as a topping for your favorite dishes.

Nutrition Facts

Serving size	3064.3 grams (3064.3g)

Amount per serving	% Daily Value*
Calories	2967

Total Fat 214.70g	275%
Saturated Fat 68.00g	340%
Polyunsaturated Fat 2.70g
Cholesterol 635mg	212%
Sodium 3632mg	158%
Total Carbohydrate 89.80g	33%
Dietary Fiber 21.40g	76%
Total Sugars 42.30g
Protein 192.40g	385%

Vitamin D 0IU	0%
Calcium 418mg	32%
Iron 20mg	109%
Potassium 5499mg	117%

*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.

Source of Calories

Fat: 63.1%

Protein: 25.1%

Carbs: 11.7%