This is such an amazing dish…oh my goodness. The green chili flavors are something I have never had before. It was a totally a new and different taste, simply wonderful. When I went to Austin, Texas back this summer? It was a 100 and something degrees out side the last thing I wanted to eat as a hot heavey dish. Well, I was not really crazy about even, trying it. So, glad I did thanks to my amazing waiter who really had to twisted my arm. I am so thankful he did because it was the “food highlight” of my whole summer!! This had some spices I have not heard of before, much less even used so ye hi a new untraveled road exciting !!! I tried to put my hands on the spices before leaving Austin and was not at all successful. When I cannot find something I go to Amazon and wal la they had each one of the spices….success! Easy Peasy order and ship right to my door! I would love for you to try this recipe and you will agree it is amazing as well….goodness I want to return to Austin and try other things! This pork becomes so tender it just melts in your mouth. Then you have the wonderful buttered flour tortillas to soak up all the gravy. We even made tacos with them too, amazing any way you do it! Try it!! You will love it!! Promise !
Green Chile Pork
3 lbs pork butt, cut up in 2 inch pieces remove most of fat
1 1/2 cups finely chopped onion
3/4 cup chopped poblano peppers
4 tablespoons butter
1 tablespoon minced garlic
2 teaspoons cumin powder
2 teaspoon coriander powder
1 tablespoons jalapeno powder
4 tablespoon green chile powder
1 teaspoon granulated garlic powder
1 tablespoon onion powder
4 cups chicken stock
salt and pepper
1 cup grated pepper jack cheese
fresh warm buttered tortillas
Saute onions, poblano peppers and butter in a large oven proof sauce pot. Saute until tender, remove from pan and set aside then add your pork and brown on all sides. Then return onions, peppers, garlic, cumin powder, coriander powder, jalapeno powder, green chile powder, granulated garlic, onion powder and mix well. Then add the chicken stock bring to a low simmer. Once it is a small roaring boil put in oven with lid at 375 and cook for 2 hours until meat is fork tender. Season with salt and pepper. Once fork tender add meat and sauce to small single serving dish. Top with pepper jack cheese and place under broiler to melt and brown cheese. Serve with warm buttered tortillas.
This is something I feel would be great for a slow cooker or crock pot cooking all day long. A great make ahead dish, holding well even better after the flavors marry and blend together.
This is poblano peppers, I had never used them in a recipe before other than the canned variety. Love them so they will be more widely used at our house.
The company I got the 2 hard to find items Jalapeno Pepper Powder and Green New Mexican Chili Powder is Silver Cloud Estates.
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I hope you have a wonderful day!
Angie
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I made this in the crockpot and found that 4 cups is way too much liquid to get the saucy consistency of the real dish from the restaurant. Other than draining out most of the liquid after cooking, how can I thicken it up to make it more of a thick stew sauce?
BB ~ a trick I have done many times in the past with other dishes is to take = parts flour and butter. I would take 2 tablespoons flour and 2 tablespoons butter and cook on stove top for 2 mins stirring the whole time. Once you reach 2 mins then add your liquid from the stew slowly stirring all the while little by little adding maybe 2 cups of the liquid, then add your flour mixture back to your stew. Let heat or simmer for 15 mins and it will get really thick.
I basically had to dump half the liquid out and added about 3 tbsp of flour. That made it the precise consistency of the Roaring Fork dish. I would agree that, especially, for the slow cooker, this is about twice too much liquid. I’d go with 2 cups chicken stock. I also used real chiles (jalapeno, 2 pasilla peppers, green chiles, and a jar of tomatillo roasting sauce) instead of powders.
BB…thanks for updating us and letting us know. I baked my in the oven which will absorb much more liquid. Mine came out really thick and creamy gravy. Boy that sounds so good right now think I will make that for us this week. Thanks for letting us know not to add as much in a slow cooker which is a great way to make this dish….Smiles and wishing you a lovely day ~ Angie
I have to let you know that i made this in my slow cooker and i wish the lid locked as my kids would not stay out of it. I had ordered some fresh hatch chili peppers and roasted them in my oven. that smell alone was the appetizer to the taste buds. always remember to toast your peppers for the best flavor to come out. this recipe is excellent thanks for sharing. helps keep you warm in alaska winters at minus 60 and colder.
I love this recipe, made it for a fancy dinner party and to my surprise everyone loved it. Everyone came back for 2nds and cleaned the pots. I made it in small pots and plated it really nicely. Was a Hit!! This is a dish I make often. So, glad you enjoyed this dish! Smiles and thanks for all your kind words love it when other enjoy the recipes…makes my day. Angie
Hi Angie! Do you rember how much green chile powder went into the 4 gallon recipe? Thanks!
Carmen…I will go back and see if I can locate the recipe I got from the restaurant. If I remember correctly it was one full cup? But let me see if I can find the actual recipe. Green Chile powder is rather pricy too. Do not want to waste any of it.
I made this recipe tonight. I made just a half batch. It is very good, but just a bit too spicy for me and my husband and we really like spicy stuff. I think next time I will cut the jalapeno powder a bit. I think for a full batch I will use 2 teaspoons of jalapeno powder. Is it really this spicy at the Roaring Fork? Thanks for the recipe!
Jen, I have found depending on where and when you get spices some can be so strong or different from one brand to another. I have this problem with ground mustard flour. I will say green chili was quiet spicy and so was the Roaring Fork. We love to make tacos out of the stew. I make or get fresh tortillas and shred fresh cabbage little of the cheese oh my goodness amazing…this will also tone down the spice a good bit. I would try cutting the spice down the next time you make the recipe. Maybe your jalapeño powder is stronger, some companies use the whole pepper, seeds and all making it much more powerful. Sorry it was to spicy hard to enjoy with it is over powering I know. Angie
maybe you should tell us where you purchased your spices. Now I am reluctant to add the amounts shown.
Carol, there is a link at the bottom of the post, Silver Cloud. You can mail order directly from them. Some farmers markets have them.
Perfect recipe. LOVE IT!!!!
I loved this dish also when I went to the roaring fork! Excited you took the time to post the recipe. Can’t wait to follow you❤️
Laura, hope you enjoy the dish as much as we have over the years. I make or buy fresh tortillas and man oh man so delish! Makes me want to return to Austin just talking about this dish! An amazing food city! thanks….Angie