Pork green chile

Cook it at home: Pork green chile

Roast the chiles until blistered, brown the pork well, and give it time: the pork should fall apart into the sauce. Hatch or Pueblo chiles are best; Anaheims work.

Pans and tools

• Dutch oven
• Broiler or gas flame for the chiles

You’ll need

• 2 lb (900 g) green chiles (Hatch, Pueblo or Anaheim), or 3 cups frozen roasted chiles
• 2 jalapeños
• 2 1/2 lb (1.1 kg) boneless pork shoulder, in 1-inch cubes
• 2 tsp kosher salt, plus more to taste
• 2 tbsp neutral oil
• 1 large onion, diced
• 5 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 3 tbsp all-purpose flour
• 4 cups (1 l) chicken stock
• 1 can (14 oz/400 g) diced tomatoes, drained
• 2 medium Yukon Gold potatoes, in 1/2-inch dice
• Warm flour tortillas or cornbread, to serve

Steps

1. Roast the chiles and jalapeños under the broiler or over a gas flame, turning, until blackened all over. Seal in a bowl under a plate for 10 minutes, then peel, seed and chop.
2. Season the pork with the salt. Heat the oil in a Dutch oven over medium-high and brown the pork in two batches, 6 to 8 minutes each. Set aside.
3. Lower the heat to medium, add the onion and cook 6 minutes, then the garlic, cumin and oregano for 1 minute. Stir in the flour and cook 2 minutes.
4. Whisk in the stock a little at a time, scraping up the brown bits. Return the pork with the chiles and tomatoes, bring to a simmer, cover and cook gently 1 1/2 hours.
5. Add the potatoes and simmer uncovered 25 to 30 minutes, until the potatoes are tender and the pork falls apart. Season with salt.
6. Serve in bowls with tortillas or cornbread, or spoon it over a burrito.

Contains: ['Gluten (flour; use cornstarch to make it gluten free)'].

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