This amazing Colorado Pork Green Chile is a flavorful stew made with tender pork simmered in a rich, smoky broth infused with delicious fire-roasted chiles. This comforting and hearty recipe can also be made with spinach, offering a burst of freshness and nutrition. Enjoy it with tortillas, rice, or smothered on a burrito. Gluten-free, Whole30-friendly, and perfect for any occasion.
My husband, Matt, often tells me that in high school he would tell his mom, "one day I am going to marry a Mexican woman who can cook green chile." Little did he know that his dream would come true!
Growing up in a Mexican household, roasted green chiles were a key ingredient in many of our recipes. To Matt's great joy, my parents passed down these recipes to me, such Chile Verde con Queso, Green Chile Picadillo, Green Chile and Cheese Tamales, and today's pork green chile recipe.
With its hearty broth, tender pork, and a touch of heat, this green chile stew is one of my husband's favorite dishes and a comfort food that I know you will also love.
What is Pork Green Chile?
Pork green chile is a hearty stew made with perfectly cooked cubed pork, simmered in a luscious broth with garlic, onion, tomatoes, and fire-roasted green chiles. This flavorful dish is typically enjoyed on its own, with warm tortillas, a side of beans, or smothered on burritos. It's a popular comfort food in northern New Mexico, southern Colorado, and other parts of the Southwest.
There is no one set recipe for this tasty stew as each family that makes it has their own version. In Colorado where we live, you will even find restaurants touting their recipe for green chile and claiming to have the best one around.
The recipe I am sharing with you today is for my dad's amazing pork green chile. After living in Colorado for many years, he learned the nuances of this dish and created his own version. My dad's creation, however, is unique in that it includes the option to add spinach.
If you have ever had green chile, you may find this added ingredient a little out of the ordinary. But let me tell you, "espinacas a la puerque" (spinach à la pork), as he likes to fondly call it, is absolutely delectable. This unexpected addition provides a touch of freshness and nutrition, without overpowering the classic flavors. It's a nod to my dad's love for healthy cooking and his desire to create a dish that's both satisfying and wholesome.
Why You'll Love This Green Chile Stew Recipe
- Flavorful and Satisfying: This stew is deliciously rich, savory and hearty and perfect for any occasion.
- Gluten-Free: By using arrowroot or tapioca starch as a thickener, this recipe is gluten-free.
- Healthy and Nourishing: This recipe features wholesome ingredients and is perfect for a healthy, balanced meal. It's also Whole30-compatible.
- One-Pot Meal: No need to dirty a bunch of dishes, this recipe cooks in one pot.
- Easy to Double: This recipe can easily be doubled or tripled, then freeze the leftovers for an easy dinner on another day.
Check out these other delicious recipes that feature pork, Asado de Puerco and Chile Colorado with Pork.
Ingredients & Substitutions
- Country Style Pork Ribs: These ribs are the ideal choice for this recipe, offering a rich flavor, easy cutting, and minimal grease. If you can't find country-style ribs, pre-cut pork stew meat is a good alternative. You can also use a pork shoulder, but be aware that it might be slightly greasier.
- Oil: Use a mild-tasting oil for sautéing, I prefer a mild olive oil or avocado oil.
- Onion and Garlic: Add depth of flavor to the broth.
- Roma Tomatoes: Provide a sweet and tangy element.
- Roasted Green Chiles: Typically the chiles used in green chile stew are either Pueblo or Hatch. However, if they are out of season, Anaheim peppers also work.
- Spinach (Optional): Although optional, this is an amazing addition that my dad made to this recipe and what truly sets it apart from the rest. The spinach has a mild taste but adds freshness, complements the other flavors beautifully, and adds nutritional value.
- Thickener: Tapioca Starch, also known as tapioca powder, comes from the root of the cassava plant. It is gluten-free and a great thickener for soups and sauces. You can also use arrowroot powder for another gluten-free option, or if gluten is not an issue, regular all-purpose flour works too.
- Chicken Broth: Use regular chicken broth or bone broth for added protein and nutrients. Be sure to check the ingredient label for Whole30.
- Cumin Powder: Cumin has a potent flavor and therefore only a tiny amount should be used. Your dish should not taste like cumin, but instead add a little smokiness and help round out the other flavors in the recipe.
- Potato (Optional): Adding potatoes creates a heartier stew and the potatoes pair perfectly with the other ingredients in this dish. There are times when I add potatoes and other times when I don't, so it is truly up to you if you want to include them.
- Salt and Pepper: Used to season the pork and to season the broth.
How to Roast Green Chiles
Pueblo and Hatch chiles are typically in season from late summer to early fall. I love stocking up on these delicious peppers and roasting them at home. Once roasted, you can freeze them for use in your favorite recipes.
Green chiles can easily be roasted in the oven, on the stove or even on the grill. Check out my blog post for details on how to roast green chiles at home.
How to Make Pork Green Chile with Spinach
1. Cook the Pork: Cut the pork into ½ inch pieces and season all the pieces evenly with kosher salt and ground black pepper.
2. Brown the Pork: In a large pot with oil, cook the pork until golden-brown all around.
3. Add Aromatics: Add ¼ of a diced onion and 1 diced garlic clove, sauté until fragrant.
4. Add Potato (Optional): If using, add one large diced potato, the chile comes out much heartier with the potato. There are times when I add potatoes and times when I choose not to, but it is truly up to you.
5. Add Thickener: Dissolve a tablespoon of tapioca or arrowroot flour in a tablespoon of cold water. Add the dissolved flour into the pot and sauté, this will help thicken the stew.
6. Add Tomatoes: Add diced Roma tomatoes and mix with the pork.
7. Add Chiles and Spinach: Add roasted, peeled and diced green chiles to the pot.
Follow this with a big fistful of diced spinach if using. Make sure to take off the stems before adding them to the pot. Let the spinach wilt.
8. Season and Simmer: Add cumin and enough hot water and chicken broth to just cover the meat and vegetables.Simmer for 15-20 minutes to allow all the flavors to come together. If using potatoes, simmer until the potatoes are tender but not falling apart.
Finally, taste and season with salt and pepper as needed. Let the stew heat through and it is ready to serve.
How to Serve
- By Itself: Serve in a big bowl for a hearty meal on its own
- With Tortillas: Enjoy with warm corn or flour tortillas
- Smother: Pour over nachos, fries or burritos
- With Sides: Pair with classic Mexican sides like Instant Pot Pinto Beans, Arroz Rojo, Frijoles Refritos, Mexican White Rice with Corn
Storing and Reheating
Store leftover stew in the fridge in an air-tight container for up to 5 days. You can also freeze it for up to 3 months.
To reheat, add it to a saucepan over medium heat and cook until warm. You can also microwave it in a microwaveable safe bowl until steaming and heated through.
Special Tips and Variations
- Adjust the Heat: If you prefer a spicier green chile, add more roasted green chiles. For a milder version, use fewer chiles or remove the seeds and veins, where most of the heat is found.
- Frozen Chiles: If you cannot find fresh green chiles, you can use frozen. You can usually find them in the freezer section of many grocery stores and online at places like Amazon and The Hatch Chile Store.
- Avoid Canned Green Chiles: They do not add much spice and contain additives that add a different and less desirable flavor to the stew.
FAQ
Pueblo and Hatch chiles are commonly used in pork green chile. However, other varieties like Anaheim peppers can also be used.
Pueblo and Hatch green chiles are popular Southwestern varieties. Pueblo chiles are from the Pueblo region of Colorado, while Hatch chiles are grown in the Hatch Valley of New Mexico. Despite their similar spicy, smoky flavor, Pueblo chiles tend to be slightly sweeter and have a thicker flesh, whereas Hatch chiles are often spicier and have a thinner texture.
Yes, you can make pork green chile ahead of time. Prepare the stew according to the recipe instructions and then store it in the refrigerator until ready to serve. It actually tastes even better a day after.
Yes, you can substitute the pork with other types of meat, such as chicken, or beef, but the flavor of the stew will change slightly.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Other Roasted Green Chile Recipes
Recipe
Colorado Pork Green Chile
Equipment
- Dutch oven or large pot
- cutting board
- Knife
Ingredients
- 1 pound country style pork ribs
- ½ teaspoon kosher salt plus more as needed
- ½ teaspoon ground black pepper plus more as needed
- 3 tablespoons olive oil
- ¼ onion, diced
- 1 clove of garlic, diced
- 2 Roma tomatoes, diced
- 6 medium Pueblo or Hatch green chiles (roasted, peeled and diced)
- 1 ½ cups diced spinach (with stems trimmed off) optional
- 1 tablespoon tapioca or arrowroot powder (see notes)
- 1 tablespoon cold water
- 2 cups chicken broth
- 2 cups hot water
- ⅛ teaspoon cumin
- 1 peeled and diced potato (or 2 medium ones) optional
Instructions
- Cut the country style ribs into ½ inch pieces. Arrange them in a single layer, such as a cutting board or a piece of aluminum foil. Season all the pieces evenly with kosher salt and ground black pepper.
- Heat the olive oil in a large pot, such as a Dutch oven. When the oil is hot, add the diced pork and fry until browned.
- Drain any excess oil. Then, add the diced onion and diced garlic. Sauté until fragrant.
- Optional: For a heartier stew, add the diced potato at this point. The stew has a great flavor with our without the potato so it is truly optional.
- Next, dissolve a tablespoon of flour in a tablespoon of cold water. You can always add more flour during this step if you want your soup to be thicker, just make sure to dissolve it in equal amounts of cold water first.
- Add the dissolved flour into the pot and sauté, this will help thicken the stew.
- Then add the diced Roma tomatoes and mix.
- Add the diced, roasted green chiles to the pot.
- Optional: Follow this with the diced spinach. Allow the spinach to wilt.
- Then, add cumin and a combination of water and chicken broth to just cover the meat and vegetables.
- Simmer for 15-20 minutes to allow all the flavors to come together. If using potatoes, simmer until the potatoes are tender but not falling apart.
- Taste for seasoning, add more salt and pepper if needed.
- Serve in a bowl as a stew and accompany it with tortillas, rice, or beans.
Notes
- If gluten is not an issue for you, use regular all-purpose flour for the thickener instead.
- If you prefer a spicier green chile, add more roasted green chiles. For a milder version, use fewer chiles or remove the seeds and veins, where most of the heat is found.
- If you cannot find Hatch or Pueblo, Anaheim peppers also work.
Nutrition
Originally posted in October 2018; Updated post and photos in September 2022 and again in August 2024.
https://www.wonderfulcook.com/
Thanks for this delicious recipe! I am so happy with the flavor of this dish. The pork is very tender!
Gemma
Thank you! I will have to let my dad know since it is his recipe. He will be very happy to hear this.
Susan
This is DELICIOUS! This was the first time I have roasted peppers. It was so easy and so worth the amazing outcome. We were able to get three meals from this recipe. It will definitely be on weekly rotation at our house. I am going to alternate it with chicken for something a little different.
everydaylatina
Hi Susan, that's great! So glad you liked it, it's one of my favorite dishes. I do love that it makes plenty for leftovers and it always tastes so good the next day.
Lisa
So you don't have to let this cook for hours to make the pork tender?
everydaylatina
No it doesn't need to cook for hours. I like to cook the pork by itself until it is nice and crispy on the outside. Then once all the other ingredients are added in it continues to cook and gets nice and tender in the broth.
Jalisa Harris
I love this for those busy late nights this Fall
Jeno
This dish sounds so warming and full of flavor!
everydaylatina
Thank you. Yes, it definitely has such an amazing flavor.
Beth
That looks delicious and something that most of my family will love (except for the vegetarians.) I'll have to make it when we have some people over.
everydaylatina
It is so delicious and was even great the next day when my husband and I had the leftovers. I even had some leftover for the day after that and had it for breakfast with some eggs. Yum!
Gabriela Stecklein
I made this for dinner and added a handful of baby spinach/baby kale mix to make it extra nutritious! My husband (who hates vegetables by the way) loved it!
everydaylatina
That's great news! So glad you guys enjoyed it. I bet it was good with the kale mix, great idea!