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Green Chile Pork from the Roaring Fork

October 11, 2012 by Angie 16 Comments

Green Chili Pork from Roaring ForkThis 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

Ingredients for Green Chili Pork
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.
Green Chile Pork from Roaring Fork in Austin
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.
poblano peppers
The company I got the 2 hard to find items Jalapeno Pepper Powder and Green New Mexican Chili Powder is Silver Cloud Estates.

I would love for you to follow along with Angie’s Southen Ktichen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.

I hope you have a wonderful day!
Angie

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Filed Under: Entertaining, Meat, Recipe Index Tagged With: Angie' s Southern Kitchen, Angie's, Angie's Southern Cooking, Atlanta Food Blog, Austin Texas, Entertaining, Green Chili, Green Chili Peppers, hot buttered tortillas, Meat, New Food Blog Atlanta, New Mexican Green Chili Peppers, pepper jack cheese, poblano peppers, pork, recipe, Roaring Fork, Roaring Fork Green Chili Pork Stew Recipe, Roaring Fork Restaurant, slow cooker recipe, South Western Pork, Southern

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  • 16 Replies
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Last reply was August 26, 2018
  1. BB
    View August 9, 2013

    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?

    Reply
  2. AngieSarrisreplied:
    View August 10, 2013

    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.

    Reply
  3. BBreplied:
    View August 12, 2013

    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.

    Reply
  4. AngieSarrisreplied:
    View August 12, 2013

    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

    Reply
  5. lani
    View October 21, 2014

    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.

    Reply
  6. Angiereplied:
    View October 21, 2014

    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

    Reply
  7. Carmen
    View January 20, 2015

    Hi Angie! Do you rember how much green chile powder went into the 4 gallon recipe? Thanks!

    Reply
  8. AngieSarrisreplied:
    View January 20, 2015

    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.

    Reply
  9. Jen
    View January 25, 2015

    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!

    Reply
  10. Angiereplied:
    View January 26, 2015

    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

    Reply
  11. Carol Schwaner
    View February 4, 2016

    maybe you should tell us where you purchased your spices. Now I am reluctant to add the amounts shown.

    Reply
  12. Angiereplied:
    View February 6, 2016

    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.

    Reply
  13. Kristen Lazarev
    View October 1, 2016

    Perfect recipe. LOVE IT!!!!

    Reply
  14. Laura price
    View August 26, 2018

    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❤️

    Reply
  15. Angiereplied:
    View August 26, 2018

    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

    Reply

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angieHello ~ well let me start by saying I am not a writer. This I know….but, I do love to cook. I love to try new foods, new restaurants and any thing to do with food. Read More...

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