Grandpa’s Colorado Pork Green Chile

Grandpa’s Colorado Pork Green Chile

Ingredients

2 pounds pork shoulder or pork butt, trimmed and chopped into small pieces

1 tablespoon lard

1 tablespoon olive oil

1/3 cup all-purpose flour

4 to 5 cups cold water, plus more as needed

3 cups diced green chiles, frozen preferred

1 can whole peeled tomatoes, 28 oz, blended until mostly smooth

4 cloves garlic, minced

1 1/2 teaspoons salt, or to taste

1 teaspoon black pepper

1/2 teaspoon cumin, optional

1/2 teaspoon Mexican oregano, optional

Instructions

Heat the lard and olive oil in a large heavy pot over medium-high heat.

Add the chopped pork and cook until the pieces are browned and lightly crispy around the edges. Stir occasionally so the pork browns evenly.

Once the pork is browned, remove it from the pot and set it aside on a plate. Leave the pork drippings in the pot.

Reduce the heat to medium. Sprinkle the flour into the pork grease and stir constantly. Cook the flour until it turns light golden brown and smells slightly nutty. This will create the base for the green chile.

Slowly pour in the cold water while stirring constantly to prevent lumps. Continue stirring until the mixture becomes smooth and starts to thicken.

Add the diced green chiles and the blended whole peeled tomatoes. Stir everything together until the chile base is smooth, thick, and well combined.

Return the browned pork to the pot. Add the minced garlic, salt, black pepper, cumin if using, and Mexican oregano if using.

Bring the green chile to a boil and let it cook for about 30 minutes, stirring often so it does not stick to the bottom.

After 30 minutes, reduce the heat to low and let it simmer gently until the pork becomes tender and the green chile reaches your desired thickness. This can take another 45 minutes to 1 1/2 hours.

If the green chile becomes too thick, add a little more water. If it is too thin, continue simmering uncovered until it thickens.

Taste and adjust the salt, garlic, or pepper as needed.

Serve hot with warm tortillas, breakfast potatoes, eggs, burritos, beans, rice, or spooned over everything like a true Colorado-style green chile.

Notes

This green chile is thick, savory, warming, and perfect for cold weather. Browning the pork first gives the chile a deep, rich flavor, while the flour roux creates that classic hearty texture.

Frozen diced green chiles work beautifully because they keep a fresh roasted chile flavor. Blended canned tomatoes add body and a gentle tomato sweetness without overpowering the green chile.

For a spicier version, use hot Hatch or Pueblo green chiles. For a milder version, use mild roasted green chiles and adjust the heat with a little extra black pepper or hot sauce at the end.

This dish tastes even better the next day after the pork, garlic, tomatoes, and green chiles have had time to blend together.