It’s not autumn in Colorado without the smell of roasted green chiles everywhere. This recipe is thick and hearty, and it’s so simple to make! It’s also versatile. It’s thick enough to be a sauce, chili, stew, or dip. Very adaptable, ladle it all over burgers, nacho chips, burritos, eggs, fries, rice, noodles, etc. Or just have it in a bowl by itself.

Prep Time : 15 minutes

Cook Time: 4-8

Serves: 12 ish

Ingredients:

Prepping the Pork:

3 lbs. pork loin, pork stew meat or pork shoulder, whole or cut in pieces

Salt

Pepper

Garlic powder

Onion powder

Smoked paprika

Oregano

2 Tbsp. cooking oil, more if needed

1 medium white onion diced

3 garlic gloves, minced

1 tsp. Cumin

1 T. Chili powder

28-ounce can of diced green chiles or fresh green chiles (Hatch or poblano), roasted and chopped.

1 can of tomatoes with diced chiles, undrained

3 cups chicken broth or green enchilada sauce, more if needed

2-3 cans of Great Northern or pinto beans, undrained.

What to do:

Place the pork cubes or whole pork on a plate or in a bowl. Sprinkle with the dry ingredients, ( you can be generous) listed above under “prepping the pork.” Set aside.

Heat a small amount of oil in a skillet over medium-high heat. Sear the pork or pork peices until browned on all sides, about 6-8 minutes. This step adds more depth of flavor but can be skipped to save time. After browning, place the pork in a slow cooker. Add more oil to the skillet if needed, add onions, and sprinkle with salt to let them sweat and pick up all the good bits from the skillet, 1-2 minutes. Add the garlic and cook until fragrant. Place the onion mixture in the slow cooker.

Stir in the roasted green chilies, diced tomatoes, cumin, chili powder, chicken broth, and beans.

Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the pork is tender and the flavors have melded together.

Once cooked, taste the mixture and adjust the seasoning if needed. If the consistency is too thick, add more chicken broth or green enchilada sauce to thin it out. You can shred the pork or leave it chunky.

Serve the pork green chile as a stew, or use it to smother burritos, eggs, fries, or anything you like.