My original video, One Man's Green Chile, • One Man's Recipe for P... , was a bigger hit than I ever expected. Over the years I've modified that original recipe, and in September 2023, I entered my perfected green Chile in the Pueblo Chile & Frijoles Festival Chile Cookoff, and won first place in the Non-Commercial Green Chile category. Needless to say, it was time to make a video of the updated recipe.
Brad’s Award-Winning Green Chile
When making green chile, the real star of the show is the chile, so I make mine with an abundance of Pueblo chiles, four pounds in this case. If you want to save on chiles, you can dial back the amount to three pounds, or even two pounds, but reduce the amount of flour by half with the two-pound version.
Makes approximately 5 quarts of green Chile.
Ingredients
1 pound diced pork
4 oz diced white onion (roughly half a large white onion)
1/3 oz minced garlic (five cloves in this instance)
1 Tbsp oil
1 tsp of ground black pepper, or use more to taste
4 cups chicken stock
1 cup water (use more if a less-thick chile is desired)
3 ounces flour (½ cup)
14.5 oz can of fire-roasted diced tomatoes, including liquid
4 pounds of roasted Pueblo green chiles
1 tablespoon salt (use more salt if using unsalted chicken stock; use less or more to taste)
Directions
In a large pot, such as a 6.5-quart Dutch oven, brown the pork in the oil over medium heat. Add the ground black pepper while the pork is cooking. After five minutes, stir in the diced onion and cook until translucent. Briefly brown the garlic with the pork and onion, but be careful not to burn the garlic.
Next, pour the flour directly onto the pork, onion, and garlic, spreading it out equally around the pot. Stir the mixture to evenly coat the pork and cook for two minutes, continuously stirring, so as to toast the flour. After two minutes, begin pouring the chicken stock into the pot, continuing to stir vigorously to avoid lumps. Turn the heat up to medium-high to thicken the chile base. Once the chile base begins to bubble, add the tomatoes and green chiles to the pot and mix well. Let the heat come back up to a simmer.
At this point, you have two options. You can continue to cook on the stove, covering the pot and letting it simmer on low heat for an hour or more. Remember to stir frequently to avoid the flour sticking to bottom of the pot or burning. Alternatively, you can cover the pot and place it in a 325-degree oven for an hour and a half or longer, only stirring once or twice. I prefer this method because it’s less likely to stick to the bottom or burn.
Stir before serving, and enjoy!