This One Is Hot, Hot, Hot

Somehow,  I made an extremely spicy Green Chile. The peppers were marked as hot, so I should have suspected because normally they just assume you know green chiles are on the hot side. These were on the super-hot side.

Someone sent me this recipe when I was asking for recommendations. It’s simple and turned out great. The only substitution I made was beef for pork. I’m not a big pork fan. Bacon, sausage and pepperoni are about it.

I used a boneless blade steak, which worked perfectly. I kinda wished I would have popped it on the grill when I roasted the chiles.

Green Chile

  • 2 lbs cubed pork shoulder
  • 1 tbsp minced garlic
  • 1/4 tsp pepper
  • 3 tbsp flour
  • 2 cups diced fresh tomatoes (or canned)
  • 1 can chicken broth
  • 1 cup water
  • 2 1/2 cups diced, roasted green chiles, skinned (seeded if desired)*
  • 2 cups diced onion (I used 1 cup, 2 seemed overwhelming)
  • salt and pepper to taste

Brown the pork, add garlic and cook for 1 minute. Add flour, stir and cook for 2 more minutes. Add all remaining ingredients and mix together well.

Slowcooker times: Cook for 2-3 hours on low

Instant Pot/Multipot times: Cook on meat setting (or high) for 1 hour, depressurize. Meat should shred easily, if not seal and cook another 15 minutes.

*If you want to roast your own chiles, instructions are here.

You can use this in on many things, but my favorite way is to serve in a bowl with tortillas. Recipe for making your own tortillas is here.