This amazing pork green chile with spinach is unlike any other you have tasted, with added nutritional value and such great flavor. Plus, you can make it Whole30 compliant.
Amazing Pork Green Chile with Spinach
My husband 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.” Thanks to my parents, he was able to check off both of those boxes.
To his great joy, I have learned numerous green chile recipes from my parents and I even roast my own chiles at home. You can too, click here to learn how.
As is always the case whenever I make any type of green chile, my husband reminds me of the future he foresaw for himself during his adolescent years.
Last night was my first time making my dad’s amazing pork green chile with spinach recipe, or as he likes to call it “espinacas a la puerque.” Since this dish was absolutely delectable, I am sure it only made my husband’s love for me even stronger.
I have had lots of different pork green chiles as this dish is very popular in Colorado. But, none of these have the flavorful and nutritious addition of spinach.
Also, because my husband and I just ended a round of the Whole30 diet, I made the dish even a little healthier. I traded some of the ingredients for Whole30 compliant ones and even gluten-free ones.
I have included both the original ingredients and the Whole30 ones, so you can easily choose how you want to make this fabulous dish.
So let’s get to it.
How to Make my Dad’s Amazing
Pork Green Chile with Spinach
To begin, cut a pound of country style ribs into 1/2 inch pieces. Lay them all out and season with kosher salt and ground black pepper.
Heat 3 tablespoons of olive oil in a large pot, such as a dutch oven. When the oil is hot, add the diced pork and fry until it is browned.
If there is too much oil left in the pot, scoop some of it out. Then, add 1/4 of a diced onion and 1 diced garlic clove. Sauté until fragrant.
Next, dissolve a tablespoon of flour in a tablespoon of cold water. I used tapioca flour, and you can also use arrowroot flour, for a Whole30 compliant version.
Add the dissolved flour into the pot and sauté, this will help thicken the stew. Then add 2 diced Roma tomatoes and mix with the pork.
Now come the green chiles.
Add about 6 medium sized green chiles (that have been roasted, peeled and diced) to the pot.
Follow this with a big fistful of diced spinach. Make sure to take off the stems before adding them to the pot. Let the spinach wilt.
Then, add enough hot water to just cover the meat and vegetables, as well as 1 teaspoon of chicken bouillon, and a pinch of cumin.
Again, if you are looking for a Whole30 compliant version or you simply do not want to use chicken bouillon, use a combination of half hot water and half chicken broth to cover the meat and vegetables.
I must note, the chicken bouillon does add a lot more flavor, so if you don’t mind using it, my dad and I both recommend it instead of chicken broth.
Finally, taste for salt and add any more as needed. Let the stew heat through, and it is ready to serve.
My dad’s amazing green chile with spinach can be served by itself and eaten like a stew. You can also accompany it with tortillas, beans, or rice for more of a treat.
My husband was thrilled to take the leftovers to work for lunch. Plus, there is some waiting for me in the fridge. Can’t wait!
I hope you enjoy!
Is there anything special you like to add to your pork green chile? Let me know in the comments below.
This amazing pork green chile with spinach has added nutritional value and such great flavor. Plus you can make it Whole30 compliant!
- 1 lb country style pork ribs
- 3 tbsp olive oil
- 1/4 onion, diced
- 1 clove of garlic, diced
- 2 Roma tomatoes, diced
- 6 medium Anaheim or Hatch green chiles (roasted, peeled and diced)
- 1 1/2 cups diced spinach (with stems trimmed off)
- 1 tbsp flour (see notes)
- 1 tbsp cold water
- Hot water or Chicken Broth (see notes)
- 1 tsp chicken bouillon (see notes)
- 1/8 tsp cumin
Cut the country style ribs into 1/2 inch pieces. Lay them all out and season 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.
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.
Follow this with a big fistful (about 1 1/2 cups) of diced spinach. Allow the spinach to wilt.
Then, add enough water to just cover the meat and vegetables, as well as 1 teaspoon of chicken bouillon, and a pinch of cumin.*
Finally, taste for salt and add any more as needed. Let the stew heat through.
Serve in a bowl as a stew and accompany it with tortillas, rice or beans.
*For Whole30 or gluten-free option, use tapioca flour or arrowroot flour instead.
*For a Whole30 compliant version or if you do not want to use chicken bouillon, use a combination of half water and half chicken broth to cover the meat and vegetables.
*The chicken bouillon does add more flavor, so if you don’t mind using it, I highly recommend it instead of chicken broth.