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.
- 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.