Recipe Categories

Appetizers

Beef

Breads

Desserts

Eggs & Cheese

Lamb

Pasta & Grains

Pork

Poultry

Preserves

Salads

Salad Dressings

Sandwiches

Seafood

Soups

Vegetables

 

Denver Post Green Chile

This is a really flavorful green chile recipe. It is even better the next day. Great with cornbread.

Ingredients

1 pound diced pork (whichever cut you like — shoulder, chops, loin)
1/4 cup cooking oil
1 tablespoon ground cumin
1 1/2 tablespoons dark chile powder
1 1/2 tablespoons dried oregano
1 tablespoon garlic powder or 2 cloves garlic, crushed
1 medium onion, diced
3 cans (10 ounces each) chicken broth
1 can (32 ounces) whole tomatoes
1 tablespoon tomato paste
3-4 fresh roasted green chiles or 1 can (8 ounces) diced green chiles
3-5 jalapeño peppers, diced with seeds (remove seeds to bring down the heat factor)
Tortillas
Shredded cheese

Instructions

Brown pork on all sides in oil over medium high heat. Add cumin, chile powder, oregano, garlic powder, onion and broth.
Bring to boil, reduce heat and simmer, covered, 1 hour. Crush tomatoes with potato masher in another pan. To tomatoes and their juice, add tomato paste, green chiles and jalapeños. Combine tomato and pork mixtures.
Bring to boil, reduce heat and simmer 2 hours (or place in a slow cooker up to 8 hours), until pork is very tender. Serve with warm tortillas and shredded cheese.