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Colorado Pork Green Chile
Created by: Howcan Team
Ingredients
- 2 pounds pork shoulder, diced into 1-inch cubes
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup roasted green chiles, peeled, seeded, and chopped
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- Cooked white rice, for serving
- Lime wedges, for serving
Instructions
- In a large bowl, toss the diced pork shoulder with 1/4 cup of flour until evenly coated.
- In a large Dutch oven or heavy-bottomed pot, heat 1/4 cup of vegetable oil over medium-high heat. Add the coated pork shoulder in batches and brown on all sides. Remove the browned pork from the pot and set aside.
- Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Return the browned pork to the pot. Pour in the chicken broth, roasted green chiles, diced tomatoes, ground cumin, dried oregano, salt, black pepper, and cayenne pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors have melded together.
- Stir in the chopped fresh cilantro and cook for an additional 5 minutes.
- Serve the pork green chile over cooked white rice, and garnish with lime wedges. Enjoy!
Colorado Pork Green Chile has a rich history rooted in the state's Hispanic and Native American influences. This hearty dish combines tender chunks of pork with a flavorful blend of roasted green chilies, onions, garlic, and spices. Traditionally, it was cooked low and slow in a large pot, allowing the flavors to meld together. Renowned chefs like Frank Bonanno and Jennifer Jasinski have put their own modern twists on this classic recipe, elevating it to new heights. The best versions of this dish can be found in local Colorado eateries, particularly in the Denver and Pueblo regions. The key to a perfect green chile lies in the balance of heat from the chilies and the richness of the pork, creating a harmonious and satisfying flavor profile. For an alternative method, some chefs prefer to use a pressure cooker to achieve tender, succulent pork in a fraction of the time. Whether enjoyed on its own or smothered over burritos or enchiladas, Colorado Pork Green Chile is a beloved staple of the state's culinary landscape.
140 min
6
380 calories
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