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Fire Roasted Chile Verde with Pork

Green Chile with Pork

Green Chile with Pork

I didn’t grow up eating green chile, but I was introduced to it in college. It was probably smothering a burrito or something similar…like a green sauce, and hidden under layers of cheese, so it was barely noticed, at least by me.

It wasn’t until I started to work with Ross, and I’m 40 years old by that time, that I was introduced to incredible green chile that his mom Patty makes.  Patty’s green chile, speaks for itself & stands on it’s own - no burrito, no taco, no enchilada… just a killer green chile and eaten with a spoon, or a piece of tortilla fashioned into a spoon.  It’s glorious.  After I tried this, I knew green chile wasn’t anything like I thought it was, a new world was opened up and I had to figure this out.

When I started, I talked to Patty, and she gave me an simplified version of her basic recipe. I followed it and with her inspiration she allowed me to make it my own.  Family & guests have loved this chile. I’ve brought it to parties and given as gifts. I’ve learned to double the batch and save some for future use.  It’s a treasure to pull from the freezer and quickly put together for Huevos Rancheros for breakfast, or a Nacho Bar for game-time, maybe a Layered Enchilada Casserole on a wintery weeknight.

Thank you, Patty…I would have never tried this without you!

Recipe is below the photo….

Green Chile with Pork

Green Chile with Pork

To note: The recipe calls for pork to be browned, sautéed with other ingredients, then added to a soup pot. If you prefer to cook everything in the soup pot from the start, that would work, just sauté the pork in batches to ensure even browning)

Roasted Chile Verde with Pork

  • Servings: 8
  • Difficulty: Easy
  • Print


  • 3 pounds pork shoulder, trimmed of fat and cubed into 1/2 inch pieces
  • 3 tablespoons canola oil
  • 1 1/2 large onion medium diced - about 3 cups
  • 5 large cloves garlic, minced - about 2 heaping tablespoons
  • 2/3 cup all purpose flour
  • 4 cups low salt chicken stock/or broth, maybe a bit more
  • Fire roasted green chiles, about 20 ounces or around 3 cups, seeds removed and rough chopped. A mixture of your preference of heat - I do a 3 to 1 mild to hot chile combination.  One store bought can of roasted green chiles, 27 ounce can be substituted (with a optional small can of diced jalapeno) if you don’t have access to fresh, fire-roasted chiles.  Check your freezer section of the grocery store, many times fire roasted chiles are carried frozen.  I like 2 cups Anaheim chile and 1 cup Poblano chile.  **Always taste the chiles before adding them, heat can vary**
  • 2 1/2 cups of canned diced tomatoes, about 2 of the 14.5 oz cans
  • salt & pepper to taste
  • 1 tablespoon ground cumin, maybe a pinch more
  • 1 teaspoon dried oregano
  • dash of sugar, maybe a pinch more
  • Optional - a few chicken bullion cubes or vegetable cubes


  • Slice the pork into small 1/2 inch cubes. For easy slicing, place the pork in the freezer for 1 hour ahead of time, then when you slice it partially frozen, it cuts away in sticks and is easily cubed.  Set aside.
  • In a very large sauté pan (or soup pot) add canola oil over medium high heat. When shimmering add the cubed pork and let brown on one side, turn when it releases from the pan then continuing to brown until golden color. Ideally, the pork will have space in the pot or sauté pan to brown without being over-crowded.
  • Add chopped onion, and turn down the heat to medium.  Stir until onion turns translucent, then add the chopped garlic.
  • When garlic is fragrant, add the flour and mix thoroughly to combine the flour into the pan ingredients. Scrape the bottom of the pan as you stir.  When coated with the flour, add the chicken broth, stir quickly to combine and turn up the heat to medium/high.  Bring up to a light simmer, stirring and this should thicken nicely.
  • Transfer to a large soup pot (if working in a sauté pan).  Add the chiles, tomatoes, cumin, oregano and dash sugar.  Bring to a low simmer and cook for at least 30 minutes, stirring frequently.
  • Taste for seasoning and consistency.  Add salt & pepper to your preference. If it needs body, add a few chicken bullion or vegetable cubes and simmer, possibly a dash more cumin, or sugar. If needed, add more broth for a thinner consistency, if needs to be thicker, simmer with lid off and let it reduce.  Simmer another 30 minutes to let the flavors intensity. The longer it simmers, the more intense the flavors.  


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