Pueblo Pork Green Chile Recipe
Pueblo Pork Green Chile
Not all green chiles are created equal. Here in Colorado, we know that a true Pork Green Chile depends on the quality of the roast. That’s why we take our fire-roasting process so seriously at our Eisenhower Blvd stand in Loveland.By using sun-ripened Pueblo chiles which are known for being meatier and a bit bolder than their New Mexico cousins, this recipe creates a thick, flavorful Colorado-style chile that holds up to hours of simmering. If you're looking for that 'fruit stand fresh' flavor that you can't get from a grocery store can, you've found it. Grab a bushel of our freshly roasted chiles, or pick up a bag of our frozen roasted chiles if you're visiting us out of season (See note below), and let's get cooking.
Ingredients
Equipment
Method
- Dredge the Pork: Place the flour in a plastic or paper bag. Add 1/3 of the pork stew meat at a time and shake until well coated.
- Remove Excess Flour: Place the coated pork into a colander over the sink and shake off the excess flour. Repeat this process until all meat is coated and prepared.
- Brown the Meat: Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides (approx. 5–7 minutes).
- Add Aromatics: About 2 minutes before the meat is finished browning, stir in the chopped onion, minced garlic, and a few dashes of seasoned salt. (Adding the garlic now ensures it flavors the meat without burning).
- Deglaze & Transfer: Carefully transfer the browned meat and onions into a large stock pot.
- Simmer Tomatoes: Stir in the tomatoes and simmer for 5 minutes, allowing the juices to slightly thicken with the flour on the meat.
- Slow Simmer: Pour in the chicken stock and add the chopped chiles and cumin. Bring to a low boil, then reduce heat and simmer for 1-2 hours until meat is fork tender.
- Season to Taste: Taste your chile. You may want to add an extra dash of cumin or seasoned salt to perfect the flavor.
Serving Suggestions
The Classic: Smother beef burritos or enchiladas.The Stew: Serve in a bowl with a side of beans (black, pinto, or refried) and fresh, warm tortillas.The Toppings: For an authentic experience, top with Mexican Crema (or sour cream) and grated cheese. We highly recommend Oaxaca or Asadero for their superior melting, though a Mexican blend works great too!Leftovers?: Huevos Rancheros the next morning. (One of our favorites!)
Notes
Need chiles for this recipe? Check our Harvest Calendar to see when our roasters are firing up!
Yield - 6 Standard bowl size portions.
Outside our season? No Problem! We keep frozen Fire-Roasted Pueblo chilies year-round. Just send us a text or give us a call.