Green Chile Pork is tender melt in your  mouth cubed pork slow cooked with a perfect combination of spices, spicy chiles, and poblano peppers.


Olive Oil | Poblano Peppers Boneless Pork Shoulder Roast Onion | Garlic Cloves Diced Green Chiles | Salsa Verde Ground Cumin | Chili Powder Dried Oregano | Chicken Broth  Cooked White Rice

Season the cubed pork and sear on all sides in oil. Transfer the browned pork to a dutch oven.  Add the chopped onion, dice poblano pepper, minced garlic, canned chiles, and Salsa Verde to the Dutch oven.


Sprinkle the ground cumin, chili powder and oregano flakes over the ingredients. Pour the chicken broth into the pot and stir to combine.


Place the lid on the Dutch oven and slide it into the oven on the middle shelf. Cook the pork for 1 ½ to 2 hours until it is fork tender. Remove the pot from the oven and carefully lift the lid.


If you want to thicken the juices add a slurry of 2 tablespoons of corn starch and 2 tablespoons of water. Mix in and return to the oven for 10 more minutes to thicken.


Serve this pork recipe with rice or it can be used to make many different meals.  You can shred the meat to use as a filling for pork recipes like pork tacos, nachos, pork burritos, enchiladas and quesadillas.


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