Chile Verde Made with REAL Pueblo Chiles :) …Oh, and Pork

2 lb pork, cut into cubes
A whole lot of roasted Pueblo chiles
12 oz can diced tomatoes
1 bag (8 oz) of frozen Herdez diced Poblano peppers
2 large jalapeños, diced but not seeded
4 garlic cloves, minced
1 tsp salt
1 tsp pepper
1 tsp Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 small onion, diced
32 oz chicken stock
2 or 3 tbsp olive oil (for browning the pork)


How much is a “whole lot of roasted Pueblo chiles? This much. I sort of seeded them — we like spicy so I left quite a few seeds.


Preheat the Ninja 3-in-1 for 10 minutes at STOVETOP HIGH.

Add the olive oil and the pork to the sizzling pan. Let the meat sit and sizzle for 3-4 minutes before stirring it for the first time. Give it a good stir and let the pork cook for an additional 3-4 minutes.

Add Pueblo chiles, poblano peppers, tomatoes, onions, jalapeños and chicken stock. Also add the spices and give it all a good stir.


Bring to a boil.


Turn the Ninja to SLOW COOK LOW for 8 hours.

When there are 2 or 3 hours left on the Ninja slow cook timer, it’s time to make the roux. I like to bake my roux for an 1.5 hours. (When I’ve done a quicker version of roux that does not take the 1.5 hour bake time, I just made sure to add it to the chile verde in the last hour or so of cook time.)

To make the roux:

Preheat oven to 325 degrees F.

Add equal parts flour and a fat to an oven-safe pan and whisk until smooth. I used 1/2 cup of flour and almost a half a cup of vegetable oil.


Bake for 1.5 hours whisking occasionally throughout the cook time. Once every half hour is good. For me, the darker the roux the better.


Slowly add a little bit of the roux to the pot of chile verde and stir well. Keep adding and stirring until the roux is mixed in well.

There should be about an hour or so left on the cook time so it’s a great time to go slam back a shot of tequila. Hah, just kidding. Wine will do.

Tonight I served it over rice with freshly diced white onion and topped with finely shredded cheddar cheese.


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Categories: Stews

2 Comments on “Chile Verde Made with REAL Pueblo Chiles :) …Oh, and Pork”

  1. Wednesday, November 19, 2014 at 10:40 am #

    That looks like professional roux there my sistah! Very ONO looking indeed. We must be on the same frequency, I made Paniolo Chili last night.

    • Wednesday, November 19, 2014 at 8:53 pm #

      Thanks! It’s getting to be that time of the year where a lot of chilis are made! I need to try the Paniolo Chili!

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