Chile Verde Time Again

It’s that time of the year again where I fire up the Ninja 3-in-1 and make chile verde with pork.

What I used:

3 thick boneless  pork loin chops, cut into cubes
2 dozen roasted Pueblo chiles, diced (and I left the seeds in)
1 small yellow onion, diced
5 garlic cloves, minced
1 tsp Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp white pepper
1 tsp chili powder
1 tbsp red chili flakes
1/4 cup olive oil
1/4 cup flour
32 oz vegetable broth
1 cup water
1 can (12 oz) Rotel diced tomatoes & jalapenos
3 bay leaves

I set the Ninja 3-in-1 to STOVETOP HIGH.  While it was heating up I prepped the Rotel tomatoes by using an immersion blender to make the Rotel tomatoes less chunky with a smoother texture.

Some like it chunky.

Some like it smoother.

The Ninja pot should be nice and hot by now. Add 2 tbsp olive oil and brown the pork for 5 minutes.

Next add the diced onions, minced garlic and cook for another 3 or 4 minutes.

Remove pork, onions and garlic from Ninja pot and set aside.

Turn the Ninja to STOVETOP MEDIUM and add remaining oil to pot and slowly stir in the flour. Whisk constantly. Cook the flour to make a roux.

Return the pork, onions and garlic to the Ninja pot. Carefully pour in the water and vegetable broth. Add all of the spices.

Stir in the Pueblo chiles.

Add the Rotel tomatoes, and give it all a really good stir. Set to SLOW COOK LOW for 4 hours. After 4 hours I switched it over to STOVETOP MEDIUM and let it bubble away uncovered for about another hour, stirring occasionally.

What to serve it with? Top one small corn tortilla that has been crisped up a bit over an open flame with refried beans.

I fully cooked ground beef seasoning it only with onion powder and garlic powder because most of the flavor will come from the chile verde.

Smother it all in green chile with pork.

Add finely shredded cheddar.

Eat!