This is one of my all-time favorite green chili recipes. It is different from most in that it has giant chunks of pork and a liquid, not-thickened broth with tomatoes. It has a rich, full flavor. Plus, it’s gluten-free, Paleo.
I came up with this in an attempt to replicate the green chili at Monterrey House in Arvada. One of you readers sent me an email asking if I could get the recipe. I tried, but they said the recipe is secret. I can’t say this is exactly like Monterrey House’s green chili, but it’s pretty close.
I would normally make this with 1 cup mild Select New Mexico green chiles and 1/2 cup hot, but adjust to your heat preference. Using all hot will make it very spicy, but all mild should still be popular.
- 2 lbs pork loin, cut in 1½ inch chunks
- 1 tbsp olive oil
- 1 tbsp butter
- 1½ cups chopped onion
- 1½ tsp salt
- 1½ tsp fresh ground black pepper
- 2 tsp mustard powder
- 2 tsp dried oregano
- 4 medium cloves garlic, pressed
- 1 cup canned diced tomatoes
- 2 14 oz cans chicken broth
- 1½ cups medium hot diced green chiles (or 1 cup mild, ½ cup hot)
- Blend the salt, pepper, mustard, and oregano in a small bowl and set aside.
- Heat olive oil and butter in a large pot, then brown the pork until lightly browned.
- Add the onions and cook about 5 minutes until softened, then add spices and garlic and cook while stirring another 5 minutes.
- Add the tomatoes, green chiles, and chicken broth and stir well.
- Either cover the pot and simmer on low for 2 hours, or transfer to a crockpot and cook on low for 2 to 4 hours.
- Serve!
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