Colorado-Style Pork Green Chile

There are many iterations of this fall favorite - here's our food editor's go-to recipe for Colorado-style pork green chile.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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.