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Jessi Roe
By Jessi Roe

Colorado-Style Pork Green Chile

8 steps
Prep:30minCook:2h
There are many iterations of this fall favorite - here's our food editor's go-to recipe for Colorado-style pork green chile.
Updated at: Wed, 01 Oct 2025 14:09:38 GMT

Nutrition balance score

Good
Glycemic Index
30
Low
Glycemic Load
5
Low

Nutrition per serving

Calories352 kcal (18%)
Total Fat19.2 g (27%)
Carbs15.5 g (6%)
Sugars6.4 g (7%)
Protein27.1 g (54%)
Sodium627.2 mg (31%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Add a few tablespoons of vegetable oil to a deep pan and sear pork over medium heat until browned on all sides. Remove from pan.
Step 2
Add more oil if needed and saute onion and garlic for a few minutes.
Step 3
Add tomatillos, canned tomatoes and green chiles. Toss everything together and season with more salt. I usually add more cumin, as well.
Step 4
Add pork back to the pot along with enough chicken stock to cover the meat. Bring to a boil and turn heat to low.
Step 5
Taste and adjust seasoning after an hour or so if you’re using a whole roast (and after thirty minutes for cubed pork). Add a couple tablespoons of cornmeal to thicken. You can add more as the chile cooks down to get to your desired consistency.
Step 6
Simmer until you can shred the pork roast (two to three hours total). If using cubed pork, cook until it’s tender, usually about an hour.
Step 7
Sometimes I remove the cooked pork and shred it in a separate bowl. Before adding the meat back in, I use an immersion blender to lightly blend the chile – not completely, since you still want some chunks of chiles, onions, etc. This gives the final dish a nice, saucy consistency.
Step 8
I like to eat it as a stew, garnished with limes, cilantro, sour cream and cheddar cheese, and served with flour tortillas.

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