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A steaming white bowl of thick Pueblo Pork Green Chile stew with tender chunks of pork and roasted green chiles, served on a matching saucer with a side of three warm, folded flour tortillas. Scofield Fruits
Mike Scofield

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.
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Prep Time 30 minutes
Cook Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 509
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lbs Chopped pork I generally get the pre-cut pork stew meat.
  • 3-4 tbsp Olive Oil
  • 4-5 Ripe Tomatoes Peeled or 1 - 16oz Can (finely chopped or blended)
  • 1/2 C Flour
  • 4 C Chicken Stock
  • 1 Yellow Onion chopped
  • 4 Cloves minced Garlic
  • Season Salt to taste
  • Cumin to taste
  • Fire Roasted Chilies to Taste Chopped (I use 6-8) or 1lb Chopped

Equipment

  • 1 Large Skillet
  • 1 Stock Pot

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. Deglaze & Transfer: Carefully transfer the browned meat and onions into a large stock pot.
  6. Simmer Tomatoes: Stir in the tomatoes and simmer for 5 minutes, allowing the juices to slightly thicken with the flour on the meat.
  7. 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.
  8. Season to Taste: Taste your chile. You may want to add an extra dash of cumin or seasoned salt to perfect the flavor.

  9. 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.