The Best Green Chile Pork... Ever

4
Ashley Burnam

By
@MissAshley

(I have recently changed this recipe to make it less work- heck yes)
I had a dish like this forever ago at my favorite southwest restaurant, Sierra Bonita Grill, in Phoenix, AZ. I went home with the goal to recreate this ridiculously awesome dish and BOOM! Success! I hope you love this as much as I do.

Blue Ribbon Recipe

I used a pork tenderloin with this one. The flavors of of the rub went so nicely together. Also, I love tomatillo salsa and I think this also kicked it up a little bit.

This chili did have some heat, but even those timid to hot peppers will enjoy this one. The Test Kitchen


Rating:

★★★★☆ 15 votes

Comments:
Serves:
6+
Prep:
30 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

  • THE RUB FOR THE MEAT

  • 4-6 lb
    pork sirloin (usually 1/2-1 lb each)- its best with tenderloin or a pork butt, but the sirloin is less work in regards to removing meat from the bone or cutting off fat
  • 3 Tbsp
    oregano- dried
  • 1 Tbsp
    salt + more to taste later
  • 3 Tbsp
    chili powder
  • 1 Tbsp
    black pepper+ more to taste later
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    onion powder
  • THE "CHILI"

  • 1
    medium white or yellow onion- chopped
  • 3
    chopped serrano or jalapeno peppers (most seeds removed)
  • 2 can(s)
    tomatillo salsa (4 oz each)
  • 3 can(s)
    diced green chiles (same size as salsa)
  • 1 can(s)
    petite diced tomatoes
  • 1
    handful of chopped cilantro
  • 1 Tbsp
    onion powder and garlic powder
  • 1/2 Tbsp
    black pepper
  • 4-6 clove
    fresh chopped garlic

How to Make The Best Green Chile Pork... Ever

Step-by-Step

  1. You can cut the meat into 1 inch cubes before seasoning/cooking. Then it's already bite sized. OR if you want it to be more like a braised chunk of meat, you can leave the pieces bigger.
    The rub: combine all ingredients in a bowl and toss with fingers. Then rub generously all over the meat and let sit in the fridge for the night. You can do it just before cooking if you don't have time to wait all night too, it just tastes better if it can get absorbed.
  2. The next morning, brown the meat in a medium high pan (a big one) for about 3-5 minutes per side in batches until you can no longer see pink anywhere on the outside.

    Put all meat in a large bowl to the side.
  3. Then to a stock pot, melt 2 Tbsp of butter and drop in chopped onions and all of the tomatillo salsa, tomatoes and green chiles. Once it's bubbly, add in the seasonings/spices and mix.
  4. After it all gets nice and hot and bubbly again, add the meat to the stock pot and let it come back up to medium heat. Cover and reduce heat to medium/low.
  5. Let it sit covered for about 1.5 hours, then stir and taste the chili seasonings, add more of any seasoning if you like. Then chop (very very small) the serrano peppers and drop them in. Let it cook covered for another hour, stirring once or twice after 45 minutes.
  6. After this it should be so tender that a fork makes each bite-sized piece fall apart. If not, cover and let it cook for another 20 -30minutes. If it's done, add most of the cilantro. Then if you want, garnish with more cilantro and you can serve it!
  7. I serve this over refried beans (mixed with a large scoop of the chili or salsa) with large warm flour tortillas on the side.

    This makes great leftovers if you have any ;)

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