This pork green chile uses plenty of roasted and peeled chiles and succulent pork to create an easy and warming stew. Try this pork green chile smothered over breakfast burritos or just eat it as a stew with warm tortillas. Feel free to cut the recipe in half. This recipe freezes wonderfully for a low-stress dinner after work.
3 tablespoons olive oil
8 pounds pork tenderloin, diced
2 onions, chopped
10 cloves garlic, minced
2 quarts chicken broth (fresh or packaged)
1 tablespoon salt
3 tablespoons coriander
3 tablespoons dried oregano, crushed
1 (14.5 ounce) can fire roasted diced tomatoes
30 to 35 Mira Sol or Hatch Chiles, roasted, peeled, and chopped
2½ cups cold water
1 cup cornstarch
Heat oil in a large skillet or casserole. Place the pork and cook for about 10 minutes, until pork is browned. Add the onions and garlic and cook until onions are tender about 5 minutes. Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then simmer for 30 minutes. Meanwhile in a separate dish combine water and cornstarch and continue to stir. Add a little of the cornstarch mixture at a time to the stew. The stew will thicken as it cools. This recipe can also be transferred to a slow cooker for all day simmering on low. Smother this pork green chile over breakfast burritos or just eat it as a stew with warm tortillas.