Maria's Green Chile Pork Recipe

Published:  10/22/2017

Green Chile Pork with added black beans for a delicious stew.

I like the versatility of this dish. It's a recipe that will teach you a technique that you can then use for other meats and ingredients. Serve it over cooked brown rice or any other whole grain such as barley, quinoa, freekeh or farro. If you plan on serving it over grain, consider making a grain bowl: place the cooked warm grain in a bowl, top with the pork and then condiments such as green onion, avocado, tomatoes, sour cream, cilantro, etc. Use it as a filling for tacos or burritos, serve it over a bed of greens, or add a can of drained black beans to make a stew.

The meat can be shredded.

This can also be made in the crockpot. Line a crockpot for easy cleanup, add the whole pork roast and other ingredients. Cook on high for about 4 hours or until the meat shreds fairly easily.

You can make this recipe with a lean cut of beef such as eye of round roast or steak; sirloin tip side steak; top round roast and steak; bottom round roast and steak; and top sirloin steak.

• 1 Tablespoon canola or olive oil
• 2 pounds boneless pork, cut into 1 inch cubes.  I use Costco's Kirkland Pork Sirloin Tip Roast
• 1 onion, chopped
• 16 ounce can stewed tomatoes
• 7 ounce can diced green chilies
• 1 ½ tsp ground cumin
• 1 ½ tsp ground oregano
• 3 cloves garlic, minced
• Salt and pepper to taste
• Avocado, optional

Place oil in large pot, turn on heat to medium high. Add pork cubes and chopped onion. Sautee, stirring every couple of minutes until pork is browned on all sides. Add in stewed tomatoes, green chiles, cumin, oregano and garlic. Stir, cover and simmer on low-medium until pork is tender, about 1.5 hours. Add salt and pepper to taste. If you prefer it spicier, you can add in your favorite hot sauce. Garnish with avocado if desired.