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Colorado Pork Green Chile

This amazing Colorado Pork Green Chile is a flavorful stew made with tender pork simmered in a rich, smoky broth infused with delicious fire-roasted chiles. This comforting and hearty recipe can also be made with spinach, offering a burst of freshness and nutrition. Enjoy it with tortillas, rice, or smothered on a burrito. Gluten-free, Whole30-friendly, and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 501 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 pound country style pork ribs
  • ½ teaspoon kosher salt plus more as needed
  • ½ teaspoon ground black pepper plus more as needed
  • 3 tablespoons olive oil
  • ¼ onion, diced
  • 1 clove of garlic, diced
  • 2 roma tomatoes, diced
  • 6 medium Pueblo or Hatch green chiles (roasted, peeled and diced)
  • 1 ½ cups diced spinach (with stems trimmed off) optional
  • 1 tablespoon tapioca or arrowroot powder (see notes)
  • 1 tablespoon cold water
  • 2 cups chicken broth
  • 2 cups hot water
  • ⅛ teaspoon cumin
  • 1 peeled and diced potato (or 2 medium ones) optional

Instructions

    Cup of Yum
  1. Cut the country style ribs into ½ inch pieces. Arrange them in a single layer, such as a cutting board or a piece of aluminum foil. Season all the pieces evenly with kosher salt and ground black pepper.
  2. Heat the olive oil in a large pot, such as a Dutch oven. When the oil is hot, add the diced pork and fry until browned.
  3. Drain any excess oil. Then, add the diced onion and diced garlic. Sauté until fragrant.
  4. Optional: For a heartier stew, add the diced potato at this point. The stew has a great flavor with our without the potato so it is truly optional.
  5. Next, dissolve a tablespoon of flour in a tablespoon of cold water. You can always add more flour during this step if you want your soup to be thicker, just make sure to dissolve it in equal amounts of cold water first.
  6. Add the dissolved flour into the pot and sauté, this will help thicken the stew.
  7. Then add the diced Roma tomatoes and mix.
  8. Add the diced, roasted green chiles to the pot.
  9. Optional: Follow this with the diced spinach. Allow the spinach to wilt.
  10. Then, add cumin and a combination of water and chicken broth to just cover the meat and vegetables.
  11. Simmer for 15-20 minutes to allow all the flavors to come together. If using potatoes, simmer until the potatoes are tender but not falling apart.
  12. Taste for seasoning, add more salt and pepper if needed.
  13. Serve in a bowl as a stew and accompany it with tortillas, rice, or beans.

Notes

  •  
  • If gluten is not an issue for you, use regular all-purpose flour for the thickener instead.
  • If you prefer a spicier green chile, add more roasted green chiles. For a milder version, use fewer chiles or remove the seeds and veins, where most of the heat is found.
  • If you cannot find Hatch or Pueblo, Anaheim peppers also work.

Nutrition Information

Serving 1 serving Calories 501kcal (25%) Carbohydrates 4.7g (2%) Protein 46.8g (94%) Fat 31.7g (49%) Saturated Fat 9.9g (50%) Cholesterol 170mg (57%) Sodium 355mg (15%) Potassium 222mg (6%) Fiber 0.8g (3%) Sugar 2.5g (5%) Calcium 66mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 501

% Daily Value*

Serving 1 serving
Calories 501kcal 25%
Carbohydrates 4.7g 2%
Protein 46.8g 94%
Fat 31.7g 49%
Saturated Fat 9.9g 50%
Cholesterol 170mg 57%
Sodium 355mg 15%
Potassium 222mg 5%
Fiber 0.8g 3%
Sugar 2.5g 5%
Calcium 66mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.