TRADITIONAL GREEN CHILE

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Bring some bravado to your tailgate with this fiery favorite.

SERVINGS
6
PREP TIME
35
MIN
COOK TIME
2
HRS
TOTAL TIME
2
HRS
35
MIN
DIFFICULTY
Easy
  • 1 (X-SIZE) FARMER JOHN® BONE-IN PORK SHOULDER
  • 1 1/2 TEASPOON KOSHER SALT
  • 1 TEASPOON FRESHLY GROUND PEPPER
  • 2 TABLESPOONS CANOLA OIL
  • 2 LARGE YELLOW ONIONS, COARSELY CHOPPED
  • 6 GARLIC CLOVES, MINCED
  • 3 ANAHEIM CHILIES, CHOPPED
  • 1 POUND SMALL NEW POTATOES, PEELED AND CUT INTO 1-INCH PIECES
  • SEASON PORK WITH SALT AND PEPPER
  1. IN LARGE DUTCH OVEN, HEAT OIL OVER MEDIUM HEAT. COOK ONIONS AND GARLIC UNTIL ONIONS ARE TRANSLUCENT.
  2. ADD PORK, CHILIES, AND 2 CUPS WATER. BRING MIXTURE TO A BOIL; REDUCE HEAT TO MEDIUM-LOW AND SIMMER, PARTIALLY COVERED, 1 1/2 HOURS.
  3. STIR IN POTATOES MAKING SURE THEY ARE COVERED BY COOKING LIQUID. SIMMER, STIRRING OCCASIONALLY, 30 MINUTES, OR UNTIL POTATOES ARE TENDER. SEASON WITH SALT AND PEPPER TO TASTE.

NOTE: MAY BE FROZEN OR MADE 3 DAYS IN ADVANCE, COOLED, AND KEPT COVERED AND REFRIGERATED.

COOKING TIP

Substitute Poblano Chile for an even bigger kick.