Green chile is a Colorado staple, no matter the season. Whether you’re cooking for game day, it’s a snowy winter weekend, or a bunch of friends are getting together for a relaxed summer party, there is nothing like having a hearty green chile simmering away on the stove. The heat level can be tailored to your individual taste, based on the enchilada and salsa verde you select. Any way you play it, it’s a winner. The chile is a combination product. There are some canned goods, but plenty of garlic and spices to give it individuality and make it a standout. The potatoes boost heartiness, and it only gets that much better when topped with a half-poached, half-fried egg that’s simple to make, even if you’re cooking for a crowd. Got leftovers? The chile freezes well, too.
Easy Pork Green Chile Recipe
1/2 head garlic, cloves separated, peeled and sliced
2 medium onions, diced
2 1/2 lb boneless pork loin sirloin roast
2 T olive oil
1 T cumin
1 T ground coriander
1 T cilantro leaves
1/4 tsp whole celery seed
1/4 ground cloves
2 – 28 oz cans green enchilada sauce (choose mild, medium, or hot, to suit)
1 – 14.5 oz diced fire-roasted tomatoes
1 cup Herdez salsa verde (again, select your heat level)
1 – 24 oz bag baby Yukon Gold potatoes, quartered (don’t peel! The fiber is good for you!)
In large, deep pot or Dutch oven, brown pork on all sides in olive oil over medium high heat until deeply colored. Remove pork roast to clean bowl.
Over low heat, sauté onions and garlic slowly, for about 10 minutes, until golden.
Add spices and stir for 30 seconds until their essence releases.
Add enchilada sauce, tomatoes, and salsa verde to pot, stirring to combine. Put roast in liquids and add water to cover completely. Bring to boil, then stir and reduce to very low heat. Cover and simmer for 4 to 5 hours, checking frequently to make sure there is sufficient liquid, and stirring to loosen any browned bit stuck to pot bottom. You may also transfer ingredients to a crockpot at this point.
Add potatoes to pot and simmer uncovered for 40 minutes, or until potatoes are tender and chile is thick enough to coat the back of a spoon.
Remove roast from pot and shred with two forks. Return meat to pot.
Serve in warmed, shallow bowls. Top with a Half-Poached, Half-Fried Egg, if desired. Add avocado slices and fresh cilantro for garnish.
Serves 8 – 10.
Stephanie Davis, a wine educator with a lot of personality, says spice plays nice with fruity goodness. She recommends enjoying the green enchilada sauce’s heat with the cooling sweetness of a berry flavored hard cider. Right here in our backyard in Colorado is Wild Cider, a cider with a selection she personally stands behind. Can’t find it in your neck of the woods? Another cider will do. The important thing to remember is this: get your favorite frosty glass ready for the game and pour yourself some hard cider.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.