Go Back Email Link
–+ servings
A terra cotta bowl filled with tender Green Chile Pork served with white rice and topped with Salsa Verde.

Green Chile Pork

Arlene Mobley - Flour On My Face
Green Chile Pork is tender melt in your mouth cubed pork slow cooked with a perfect combination of spices, spicy chiles, and poblano peppers. Thicken and serve as a green pork stew or use the tender pork meat shredded for taco, enchilada, or burrito filling,
5 from 5 votes
Print Recipe Pin Recipe Save Recipe
Click here to add your own private recipe notes.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine Mexican
Servings 8 Servings
Calories 311 kcal

Equipment

Ingredients  

  • 1 tablespoon olive oil
  • 3 lbs. boneless pork shoulder roast
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 medium poblano peppers, cored, seeded and diced
  • 1 medium white onion, peeled and diced
  • 5 medium cloves of fresh garlic, peeled and minced
  • 7 oz. can medium diced green chiles
  • 1 cup Salsa Verde
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano flakes
  • 2 ½ cups chicken broth
  • 2 cupa cooked white rice ((optional))
Follow Flour On My Face on Pinterest

Instructions 

Recipe Prep

  • Cut the pork shoulder roast into 1 ½ to 2 inch cubes. Trim most of the fat as you are cutting up the pork roast.
  • Dice the poblano peppers and onion and set aside.
  • Peel and mince the fresh garlic or measure jarred mince garlic.
  • Preheat the oven to 375 F. degrees.

How to make Green Chile Pork

  • Season the cubed pork with salt and pepper on all sides.
  • Heat the olive oil in a large skillet. Sear the cubed pork on all sides.
  • Transfer the golden browned pieces of pork to a 5-quart Dutch oven or other oven safe 5-quart pot with a lid. You can also cook it in a slow cooker.
  • 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 or pot 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.
  • Shred the cooked pork and use to make pork tacos, nachos, enchiladas, or quesadillas. Or follow the directions below to thicken for Green Pork Stew.

How to thicken the sauce for stew

  • Combine 2 tablespoons of corn starch with 2 tablespoons cool water. Mix until lump free. Add the the pot ten minutes before the end of cook time and mix. Return to the oven and allow to thicken.
  • Serve with white rice if making a pork stew.

Video

Recipe Expert Tips

  • type of pork: the recipe calls for boneless pork shoulder roast but you can also trim the meat off a bone-in pork roast instead.
  • spices: ground cumin, oregano and chili powder are traditional Mexican spices used to season green Chile.
  • canned Chile peppers: Use hot instead of medium Chile peppers to make it spicier. Use canned Hatch Chile peppers if available.
  • thickening the gravy for pork stew: cornstarch and water slurry is used to thicken a stew. It is gluten free, never leaves lumps and does not change the flavor of any recipe.

Nutrition

Serving: 8ServingCalories: 311kcalCarbohydrates: 8gProtein: 34gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 114mgSodium: 986mgPotassium: 805mgFiber: 2gSugar: 4gVitamin A: 462IUVitamin C: 36mgCalcium: 52mgIron: 3mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2