Prep 20 mins
Cook 2 hrs
We went to Hatch, NM to their Chile Festival in the fall of 2011. We had green chile literally every meal and it was wonderful!! This recipe is a very simple one that comes from the Hatch cookbook I got there. The house smells like a Mexican restaurant when cooking and you can use it so many ways. Over burritos, hamburgers, or even eggs for breakfast.
- 2 -3 lbs pork roast
- 2 cups green chilies, roasted, seeded and chopped
- 2 medium potatoes, diced
- 2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- Cut as much excess fat from the pork as possible and cut into bite sized pieces. Place meat in 4 qt sauce pan and add water just to cover. Add 1 t. salt and 1/2 t pepper. Bring to a boil, reduce heat, cover and simmer till meat is done. Add green chiles, potatoes, remaining salt and pepper, cumin and garlic powder. Add additional water to cover. Return to a boil, cover and reduce heat. Simmer, stirring occasionally till pork and potatoes are tender.
This was basically just a chili verde, but with potatos added. It had a really great flavor, and since I have a bumper crop of potatos and chilies, I probably over did it -- but that just made it come out that much better. I also added in a jar of green salsa, and that helped with the flavor. Need to remember this one for when it gets cold out.