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Week Night Meals Soup Main Dish

Green Chile

  • Ready Time: 70min
    No Reviews
  • Prep Time: 10min
    Cuisine: Latin / Hispanic
  • Cook Time: 60min
  • Serves: 8
    Prep Method: Boiled
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Ingredients

Ingredients

  • 1 Tbsp Olive Oil
  • 1 lb Tony’s Duroc Pork Shoulder
  • ½ tsp Garlic Salt (more or less to taste)
  • ½ tsp Black Pepper (more or less to taste)
  • 1 Tbsp Flour
  • 1 16oz. Can Mexican Stewed Tomatoes
  • 1 16 oz. Can Italian Stewed Tomatoes
  • 1 ½ Cups Water
  • 1 Quart Roasted Pueblo Chiles, fresh or frozen, chopped

Preparation
Prep Time: 10min | Cook Time: 60min

  1. In a large stock pot, heat olive oil over medium-high heat. Add the pork, garlic salt, and black pepper. Cook until meat is browned on all sides.
  2. Sprinkle in the flour and stir to coat.
  3. Turn the heat down to medium and add tomatoes, water, and Pueblo Chiles.
  4. Cover and simmer for 45-60 mins (the longer the better).
  5. Taste and adjust seasoning with additional garlic salt and black pepper if desired.
  6. Serve and enjoy!

Description

Recipe by: Anna Rosacci

This recipe is the perfect weeknight meal to feed a hungry family. Thanks to the quick prep time, this hearty and flavorful meal can be on the table in just over an hour. Better yet, set up your slow cooker in the morning, and come home to a delicious ready-to-eat meal. Best served with avocado slices and tortillas.

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