I have realized that I haven’t posted a pork green Chile recipe, odd, at any rate I remembered to take some pictures this time, we make this just about weekly and is a staple in our food rotation along with pintos.
We use Pueblo Chile or Hatch green, we prefer the Pueblo’s but if in a pinch you can roast Poblanos in the oven or with a propane torch to get good green Chile anytime almost anywhere.
Onion, garlic and fire roasted green Chile chopped.
Start off with a 10-12” skillet, add oil enough to lightly fry or sauté, we use olive oil or lard but bacon grease is good too, add diced pork, onion and garlic along with about 2 tsp of good chicken bouillon like Knorr brand along with some fresh cracked pepper for seasoning, a tsp of cumin can also be added, but my bride says no.
fry this until meat is mostly done, doesn’t have to be 100% because once we make the gravy this will simmer a while and finish the cook. Then here is where you would add the diced roasted green Chile and flour for a rue , we have a gluten-free son so we either use GF flour or most usually I just add corn starch about 2 Tbs mix and coat the meat mixture and just lightly brown,
Add water enough for gravy and add in fire roasted tomatoes, if you want, most of my family does not add tomatoes but my wife insists so I do and it’s fine.
Check for salt add if necessary then simmer low for 20-30 minutes and enjoy with beans, tacos, smothered burritos or just fill a bowl and top with cheese and eat with good corn chips or a fresh made tortilla. Very simple and over the top delicious. Enjoy.
We use Pueblo Chile or Hatch green, we prefer the Pueblo’s but if in a pinch you can roast Poblanos in the oven or with a propane torch to get good green Chile anytime almost anywhere.
Onion, garlic and fire roasted green Chile chopped.
Start off with a 10-12” skillet, add oil enough to lightly fry or sauté, we use olive oil or lard but bacon grease is good too, add diced pork, onion and garlic along with about 2 tsp of good chicken bouillon like Knorr brand along with some fresh cracked pepper for seasoning, a tsp of cumin can also be added, but my bride says no.
fry this until meat is mostly done, doesn’t have to be 100% because once we make the gravy this will simmer a while and finish the cook. Then here is where you would add the diced roasted green Chile and flour for a rue , we have a gluten-free son so we either use GF flour or most usually I just add corn starch about 2 Tbs mix and coat the meat mixture and just lightly brown,
Add water enough for gravy and add in fire roasted tomatoes, if you want, most of my family does not add tomatoes but my wife insists so I do and it’s fine.
Check for salt add if necessary then simmer low for 20-30 minutes and enjoy with beans, tacos, smothered burritos or just fill a bowl and top with cheese and eat with good corn chips or a fresh made tortilla. Very simple and over the top delicious. Enjoy.
