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,
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.
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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.