New Mexico Style Pork Green Chili recipe

Which method of consuming pork is your favourite? Try this flavorful and easy New Mexico pig Pork Green Chili recipe if you’re a big fan of pork. It’s family-friendly, simple, and ideal for the weekends. It tastes great and is healthy. This stew is low in carbohydrates and can be eaten with tortillas or cauliflower rice. Eat it with a fried egg on top if you like.

What is Pork Green Chili Recipe?

If you inhale from New Mexico then you know about the traditional New Mexican dish known as Green Chili Stew. One of its important ingredients is Green chilies such as Anaheim or poblano. It is a common vegetable and ingredient used in Mexican stews. It is used to enhance the flavours and add spiciness to the stew. If you are a fan of Mexican food you will love it!.

How To Make Pork Green Chili Recipe

Prep Time

Prep Time:	20 minutes
Cook Time	110 minutes
Steam Time	15 minutes
Total	2 Hrs 25 minutes
Servings	6 servings
Yield	8 to 10 cups

Pork Green Chili Recipe Ingredients

1 lb pork shoulder roast, cut into one-inch cubes
4 tablespoons vegetable oil or olive oil
1 small onion, chopped
2 tablespoons jalapeños, chopped
2 large garlic cloves, chopped
1/4 cup flour
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
3 cups chicken or pork broth
2 cups roasted and peeled green chilies, obtained from 18 -20 Anaheim, California, or poblano chilies
1/2 teaspoon oregano
1 teaspoon salt

Instructions

Roast the chilies: Preheat your broiler to high. Place half of the fresh green chilies on a baking sheet and broil them for about 5 minutes, until charred on one side. Flip the chilies and broil for another 5 minutes. Transfer the chilies to a brown paper bag, seal it tightly, and let them steam for a few minutes. Repeat with the remaining chilies. Once cooled, remove the chilies from the bag, stem them, and remove the charred skin and seeds. Place the cleaned chile flesh in a food processor and pulse to your desired texture. Set aside the roasted chilies.
Brown the Pork: Heat the oil in a large pot over high heat. Season the pork cubes with salt and add them to the pot. Brown the pork for about 8-10 minutes. Once browned, remove the pork from the pot and set aside. Leave about 1/4 cup of fat in the pot, draining off any excess.
Make the green chili: Add the chopped onions, jalapeños, and garlic to the remaining oil in the pot. Cover and cook over low heat for 5 minutes to sweat the onions. Make sure they don’t brown.
Raise the heat to medium and stir in the flour, cumin, and black pepper. Cook and stir for 2 minutes to remove the raw taste of the flour and to scrape up any browned bits. When the onion and flour mixture starts to color, remove the pot from the heat and gradually pour in the broth while whisking continuously to prevent lumps.
Return the browned pork to the pot along with the roasted chilies, oregano, and salt. Place the pot over moderate heat and bring the mixture to a boil. Reduce the heat to low and simmer for about 30 minutes, until the sauce thickens slightly and the pork becomes tender. Stir the sauce occasionally while simmering. The finished sauce should be thick enough to coat a spoon. If it’s too thick, you can thin it with a bit of extra broth.

Health Benefits

Mexican food can be both exciting and healthy. I love this pork green chili stew because it can be a good protein source. It has pork, which is rich in protein and good for muscle repair. The spicy green chili used is packed with vitamin C and is good for collagen formation in the skin. It is an antioxidant that improves immunity and digestion. Not to forget garlic for its mineral enrichment, which adds manganese and selenium. Onions add fiber, support digestion, and improve blood sugar.

Nutrition Facts (per serving):

The % Daily Value (DV) indicates the portion of a nutrient in a food serving that adds to a daily diet (calories per day based on a 2,000-calorie diet). It’s important to note that the nutrition details are computed using an ingredient database and should be treated as an approximation.

Calories	648
Total Fat	41g (53%)
Saturated Fat	15g (76%)
Cholesterol	169mg (56%)
Sodium	778mg (34%)
Total Carbohydrate	17g (6%)
Dietary Fiber	2g (6%)
Total Sugars	7g
Protein	48g
Vitamin C	221mg (1,104%)
Calcium	79mg (6%)
Iron	4mg (23%)
Potassium	1066mg (23%)

How To Store Green Chile With Pork

Refrigerate any pork with roasted green chiles within 2 hours, cover, and eat within 4 days. For freezing, cool first, use labelled freezer bags, and store for up to 3 months. Defrost in the fridge, then reheat to at least 165°F

FAQs:

Can I Cook the Chile in the Oven?

If your pot is oven-safe, preheat it to 350°F, put the covered pot in, and cook for around an hour.

Is New Mexico known for green chili?

Yes, New Mexico is renowned as the global epicenter of green chili. This iconic ingredient isn’t just a dish here; it’s a cherished tradition. Whether in Chimayó or Hatch, come experience why New Mexico rightfully holds the title of the Chile Capital of the World!

What is green chili made from?

Green chili is typically made from roasted Hatch chiles, optional jalapenos for heat,

What is New Mexico chili used for?

New Mexico Chiles are frequently used in Southwestern US and Mexican cuisine to add spiciness to red sauces. They’re essential for dishes like Chile Colorado, perfect for dipping, drizzling, or as a sauce for Smothered Chile Colorado Burritos. They also create a vibrant Red Enchilada Sauce, a fantastic complement to Tamales.

NICE TO MEET YOU!

Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!

New Mexico Style Pork Green Chili Recipe