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Pork Green Chile

Pork Green Chile

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
DEONNE1

DEONNE1

A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
  2. Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
  3. Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Caroline C
31

Caroline C

1/15/2009

If you're into spicy, this is probably going to need a bit of tweaking. I made it with three large jalapenos plus four small habaneros. It was way too much for me but perfect for Husband. I decreased the water, and used way more tomato sauce. I also threw in a couple of chicken bouillon cubes for salt/extra flavor. I thought it was still missing something so I added the juice of a lime. It worked better than I thought. With a few changes, this turned out great. Thanks!

Vicki
31

Vicki

8/8/2007

This tasted just like the green chile at our favorite Mexican restaurant! YUMMY!

GEORGE
26

GEORGE

3/4/2006

An excellent tasting green chile recipe! Highly reccomend! Thank you. :)

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