Tom's Pork Green Chile

February 11, 2016

This simple yet great recipe has been in the family for many years.


  2 pounds diced pork
  1 teaspoon salt
  51/2 cups water
  1 stick butter
  1/2 each large yellow onion
  1/4 teaspoon oregano
  1 /2 teaspoon chopped garlic, or more to taste
  3/4 cup flour or corn starch
  2 1/2 cup chicken broth
  1 can (7 oz) hot green chiles; chopped
  2 cans (7 oz) mild green chiles; chopped
  1 tablespoon chili powder


In a covered medium pot, simmer pork in salted water until tender, about 1 1/2 hours.

In a large, heavy pot over medium heat, melt butter. Add onion, oregano, and garlic. Sweat the onion until softened. (To sweat the onion, cover it and cook it over low heat)

Stir flour into the onion mixture to make a roux, stirring constantly, and adding a little more butter if needed. Cook roux until lightly browned.

Add chicken broth, a little at a time, whisking until smooth. Add the chilis, chili powder and pork-including all the remaining cooking liquid.

Gently simmer mixture, stirring occasionally until thickened.

Hint: For hotter chile substitute jalapenos for the hot cilies. Also, we prefer using Bueno brand frozen chiles to the canned ones. They make botn the mild and hot. If you're going to use jalapenos, you'll be forced to use canned.