We love pork and we love green chiles, so using them together is a no-brainer. This dish has been a go-to recipe of ours for years. The inspiration for it came from a surprisingly good road-trip meal at a motel restaurant in Flagstaff. We really enjoyed how the flavors of the pork and the green chiles blended together.
We usually serve it with rice, cumin-scented black beans (you can find the recipe for them here), salsa fresca with plenty of fresh tomato, and tortillas (or sopapillas if we are willing to do the extra work).
Green Chile Pork
3/4 pound pork shoulder, cut into 1-inch pieces (country-style pork ribs also work)
1-2 tablespoons Southwestern Spice Rub (see recipe below)
1 onion, diced
2 (7 ounce) cans roasted green chiles, diced
2 garlic cloves, minced
1 (14 ounce) can chicken broth
3 canned tomatoes, diced
Sprinkle the meat generously with spice rub and brown in hot oil. Remove and set aside.
Saute the onion and garlic in oil. When softened, add the green chiles and cook another 5 minutes.
Return the browned meat to the pan and add chicken broth and tomatoes. Simmer until the pork is tender, about 1 hour. Season with salt to taste.
Southwestern Spice Rub
3 tablespoons hungarian sweet paprika
3 tablespoons ground cumin
2 tablespoons dried parsley
1 tablespoon kosher salt
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
Makes about 3/4 cup. For less, use teaspoons instead of tablespoons. Store in a tightly sealed jar.