*This giveaway is no longer accepting entries – scroll down to the bottom to see who won!*
I moved to Colorado in 1998 and I’ll never forget the first time someone asked me if I knew how to make chile. Um, hello, I’m Mexican; of course I know how to make all kinds of chile dishes. Then they said, “No, green chile!” I was confused. “Yes, I know how to make salsa verde, salsa casera, chile verde con carne y papas, and green enchilada sauce.” “Which green chile are you talking about?” Then they said, “No, pork green chile, Colorado style. It’s thick like a gravy or stew made with spicy fire roasted long green Mira Sol Chile from Pueblo, combined with chunks of pork tenderloin, tomato, and onion. We use it to ‘smother’ our dishes.” “Smother?” I was very confused. Then I went to my first Mexican restaurant in Denver and ordered chile rellenos and the waitress asked me if I wanted them smothered. I kept hearing about this green chile and the term smothered and finally had to give it a try. To be completely honest I was not a fan – I found it horrible and wrong. It took me years, but I have finally come to appreciate this unique thick green Colorado style chile, and I have to admit it can be quite addictive.
This recipe was adapted from my cousins’ husband who is from Pueblo, Colorado. He makes a mean green chile, so I knew I had to ask him for his popular recipe. Thank you Augi! If you live in Colorado be sure to go to the Chile & Frijoles Festival and stock up on some fire-roasted chile. If you do not have access to this chile, try making it with Hatch Chile, but whatever you do, don’t use canned chile.
With green chile season and Labor Day just around the corner, I invite you to make a big pot of this spicy pork green chile. I especially love it while camping. You can make a big batch of it and freeze it and reheat it on your campfire or Coleman stove. Something about this pork green chile lingering through the Colorado mountain air is a beautiful thing. I especially love this chile smothered over my eggs in the morning. Yes, I said smothered, after all I’m a Coloradoan now.
Did you notice the gorgeous casserole I made this recipe in? This recipe was made in this large Princess House nonstick 10-quart casserole. Not only is this a casserole but also configures into a four-piece set to be used for roasting, baking, stewing, simmering, sautéing, and more.
I will definitely be pulling this out for the holidays to roast a turkey or ham. But the best part is that it is great year round no matter what’s on the menu. Would you like one in your kitchen? Here’s your chance!
Princess House has generously offered to give one Muy Bueno fan a Princess Heritage® Stainless Steel 4-in-1 Multicooker
For one entry, leave a comment at the end of this post. Answer the following question: What will you be making in your multicooker?
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Deadline for this giveaway is August 24, 2013 at midnight MST. One lucky winner will be chosen by random.org and will be notified within 24 hours. Winner must respond within 48 hours.
You must have a valid U.S. address to enter.
Buena suerte! Good Luck!
Pork Green Chile (Colorado Style)
Yield: 20 to 30 Servings
This pork green chili uses plenty of roasted and peeled chiles and succulent pork to create an easy and warming stew. Try this pork green chile smothered over breakfast burritos or just eat it as a stew with warm tortillas. Feel free to cut the recipe in half. This recipe freezes wonderfully for a low-stress dinner after work.
3 tablespoons olive oil
8 pounds pork tenderloin, diced
2 onions, chopped
10 cloves garlic, minced
2 quarts chicken broth (fresh or packaged)
1 tablespoon salt
3 tablespoons coriander
3 tablespoons dried Mexican oregano, crushed
1 (14.5 ounce) can fire roasted diced tomatoes
30 to 35 Mira Sol or Hatch Chiles, roasted, peeled, and chopped
2½ cups cold water
1 cup cornstarch
Heat oil in a large skillet or casserole. Place the pork and cook for about 10 minutes, until pork is browned. Add the onions and garlic and cook until onions are tender about 5 minutes.
Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then simmer for 30 minutes.
Meanwhile in a separate dish combine water and cornstarch and continue to stir. Add a little of the cornstarch mixture at a time to the stew. The stew will thicken as it cools.
This recipe can also be transferred to a slow cooker for all day simmering on low.
Smother this pork green chile over breakfast burritos or just eat it as a stew with warm tortillas.
More recipes available at www.muybuenocookbook.com
If you are interested in this Princess House Multicooker or any other Princess House product find a consultant near you.
Written by Yvette / Photos by Yvette
Disclosure: Princess House is providing the winner with this giveaway. I was compensated for this post. All opinions shared about this product are my own.
Random.org has chosen the winner!