Bowl Of Red Or Green Chile Pork Recipe

Time3h

Serves4

Served with two flour tortillas. The “true taste” of New Mexico’s best.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Pork
Cut the pork shoulder into large chunks and season with salt and black pepper.
2
Sear the Meat
In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the pork chunks and sear until browned on all sides. Remove the pork from the pot and set aside.
3
Sauté the Aromatics
In the same pot, add diced onion and minced garlic. Sauté until the onion is translucent.
4
Add Chiles and Spices
Stir in the green chile, red chile powder, and cumin. Cook for about 2 minutes to blend the flavors.
5
Combine and Simmer
Return the seared pork to the pot. Add enough water to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the pork is tender.
6
Serve
Once tender, shred the pork with two forks. Serve in a bowl with the sauce and warm flour tortillas on the side.