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Moms green chili

One of the best memories of growing up was watching and eating my mom’s Pork Green Chili.   This is an authentic Pork Green Chili recipe.    It’s what my Mexican decent mother cooked in the Colorado USA.   I prefer my Chile (RED or GREEN) to be hot (spicy) or very HOT (Spicy).   The type of HOT depends on the type of Green Chile you can get your hands on.  Living in Colorado I have access to Pueblo, Colorado Chile or Hatch New Mexico Chile or many other types.   I prefer Dynamite or Slim Jim – yes that is a type.   You can purchase these on the corner along Federal or at farmers markets in the fall in Colorado.  The grocery stores carry chiles in a can and in the produce section (Anahiem).  You can use Anahiem chile you will need to prepare the chile first.   Now if you live in the Midwest or East Coast you might have some problems getting chile but there is always Amazon!  Yes you can get Hatch New Mexico chile right to your doorstep.

Preparing the Chiles

Preparing the chiles if you buy your chile at a corner or farmers market your can have them roast it for you.   Roasting it when your buy saves a lot of work.    You still have to peel it and cut the stems then wash it to get it prepped.   Then you can dice your chile and it is ready for use.

Preparing the Pork

Chop your Boneless Pork Chops into small cubes.   In medium sauce pan on medium-high heat add 1 table spoon of canola oil  and then add your cubed pork.   Cook the pork to just past medium well.   Add ½ Table Spoon of salt ½ tablespoon of garlic powder.    Let the pork rest.

Making the Chile:

In a medium sauce pan over medium-high heat ad your Canola Oil once the oil is warm add your Flour cumin, salt, pepper until you have a nice brown puree (don’t over cook) this. About 2 minutes.

Stir in the water.

Stir in the pork.

Stir in the green chiles.

And finally add the Oregano.

Let the chile simmer for about 10 minutes.   Add water if needed.

After the chile is cooked you can cool and store this in the refridgerator, covered for up to one day.

Pork Green Chile can be used with eggs in the morning,  you can make burritos with beans and cheese,  make a smothered burrito or smother a burger with this.


  • 1tablespoon canola oil
  • 12cup finely chopped tomatoes
  • 1 tablespoon garlic powder
  • 2tablespoons flour or
  • 14teaspoon ground cumin
  • salt and pepper, to taste
  • ½ cups of water.
  • 1cup chopped roasted and peeled new mexico pepper (“or” frozen “or” canned)
  • 14teaspoon dried oregano