Fire Roasted Green Chile

Here’s our family’s favorite fire roasted green chile recipe, which you can easily multiply for larger quantities.

It’s a simple preparation that really highlights the flavor of the chiles, and it’s naturally thick without the addition of flour (which can sometimes make green chile beige and pasty).

It’s great served as is with tortillas on the side, or you can smother burritos, enchiladas or your favorite Mexican dish with it. See lots of serving suggestions below!

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Ingredients Notes

Here’s what you’ll need to make this tasty green chili pork stew:

Extra virgin olive oil

1 pound lean pork

A medium onion – a yellow or white onion is fine

4 cloves garlic

1 teaspoon ground cumin

1 teaspoon dried oregano

juice of half a fresh lime

1 1/2 cups chicken stock – Use homemade, if possible, for the best flavor.

1 1/4 pounds roasted green chiles, black skins peeled and seeds removed – Or you can substitute frozen, thawed, chopped green chiles like Hatch chiles

Cooking Equipment

You don’t need any fancy kitchen equipment or gadgets to make this simple recipe:

• Sharp knife
• Cutting board
• Dutch oven or large saucepan
• Measuring spoons
• Slotted spoon
• Liquid measuring cup

Recipe Steps

Making this chili verde soup couldn’t be easier. Here are the steps:

• Heat the olive oil in a Dutch oven or large saucepan over medium-high heat.
• Cook the pork until evenly browned. Then remove with a slotted spoon to a paper towel to drain.
• Return the pan to the heat and add the onion, garlic, cumin and oregano. Cook, stirring often, until the onion just begins to brown.
• Add the green chiles and lime juice and cook, stirring often, for 5 minutes.
• Return the browned pork cubes to the pan. Add the chicken stock and stir well.
• Reduce the heat to a simmer, cover and cook for 1 hour, stirring occasionally.
• Season to taste with salt and black pepper, cook for a few minutes more and serve. This easy recipe makes about 6 servings.

A Note About Fire Roasted Chiles

Watch for fire roasted green chiles at farmer’s markets. Some vendors cook them in a hand-cranked roaster right on the spot, and one of the best smells of autumn is the aroma of fresh-roasted chiles wafting through an outdoor market or parking lot.

We love the renowned Hatch chiles from Hatch, New Mexico. These chiles have a short harvest season in late summer, but you can often find them in the frozen section at the grocery store. Just remember, the longer you keep them in the freezer the hotter they get!

If you get the opportunity to buy some fresh roasted peppers at the farmers’ market, peel off the blackened skins and use the chiles for a great pot of green chile. Or freeze them for a treat later in the winter.

Vegetarian Recipe Variation

You can make the vegetarian version of this chile by omitting the pork and substituting vegetable broth for the chicken stock.

Controlling the Level of Spiciness

The easiest way to control the heat is to begin by choosing your preferred level of spiciness with the peppers – mild, medium, spicy or extra-spicy. You can always also add fresh chopped jalapenos or habaneros to this recipe if you really like a kick!

What to Serve with Green Chile Pork Stew

Enjoy the green chili with pork as a standalone stew. Serve it in a bowl with a garnish of fresh cilantro and a squeeze of lime juice. You can also add some shredded cheese or a dollop of sour cream on top for added creaminess.

More Ways to Serve Green Chile Pork Stew

Tacos: Fill warm tortillas with the green chili pork stew and top it off with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sliced avocado, and a drizzle of hot sauce. It makes for a delicious and flavorful taco filling.

Burritos: Roll the green chili pork stew in large flour tortillas along with some rice, beans, and cheese. Fold them into burritos and enjoy them as a hearty and satisfying meal. You can also lightly grill the burritos for a crispy exterior.

Enchiladas: Use the green chili pork stew as a filling for enchiladas. Spoon the stew onto tortillas, roll them up, and place them in a baking dish. Pour your favorite enchilada sauce over the top, sprinkle with cheese, and bake until bubbly and golden. Serve with a side of Mexican rice and refried beans.

Nachos: Transform the green chili pork stew into a flavorful topping for nachos. Spread a layer of tortilla chips on a baking sheet, top them with the stew, and sprinkle with shredded cheese. Bake until the cheese melts, then add your favorite toppings like diced tomatoes, sliced jalapeños, guacamole, and sour cream.

Quesadillas: Make a delicious quesadilla by layering the green chili pork stew with cheese between two tortillas. Cook the quesadilla in a skillet until the cheese is melted and the tortillas are golden and crispy. Slice into wedges and serve with salsa or guacamole.

Baked Potatoes: Serve the green chili pork stew as a topping for baked potatoes. Simply bake potatoes until tender, then split them open and spoon the stew on top. Finish with a sprinkle of shredded cheese, chopped green onions, and a dollop of sour cream. It makes for a satisfying and flavorful meal.

P.S. If you love Mexican food like our family does, you might also enjoy this easy Mexican carnitas recipe.

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