Green Chile Recipe

Prepare chiles

If not already roasted and peeled, roast 6-8 poblano or New Mexico chiles (about 4 cups when chopped) over an open flame or under the broiler until skin is charred on all sides. Place in a covered bowl or plastic bag to steam 10–15 minutes, then peel, seed, and roughly chop. Measure 4 cups chopped.

Brown the pork

Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season pork cubes lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add pork in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes. Remove browned pork and set aside.

Sauté aromatics

Reduce heat to medium, add the diced onion to the pot and sauté 5–7 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Build the stew

Return browned pork to the pot. Add the chopped roasted green chiles, 14 oz diced tomatoes with their juices, 3 cups chicken or pork broth, 1 teaspoon ground cumin, 1 teaspoon dried oregano, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Simmer

Lower heat to maintain a gentle simmer, cover partially, and cook until pork is fork-tender and flavors meld, about 45–60 minutes. Stir occasionally and skim any excess fat. If stew becomes too thick, add up to 1/2 cup additional broth or water to reach desired consistency.

Finish

Taste and adjust seasoning with additional salt or pepper as needed. Stir in 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro just before serving.

Ladle green chile into bowls or warm tortillas for serving. Offer garnishes such as sour cream or crema, shredded cheese, extra cilantro, and lime wedges at the table. For tamale orders, spoon green chile over hot tamales or serve on the side for dipping.