Pork Green Chile

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork Green Chile to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork Green Chile, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons vegetable oil
• 1 1/2 pounds cubed pork stew
• meat
• 2 tablespoons all-purpose flour
• 1 (4.5 ounce) can diced green
• chile peppers, drained
• 1/2 (3.5 ounce) can chopped
• jalapeno peppers
• 1/2 medium onion, chopped
• 5 tablespoons tomato sauce
• 3 1/2 cups water
• onion salt to taste
• garlic salt to taste
• salt and black pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in a large cast iron skillet over medium-high heat

Step 2: Technique & Execution

Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes

Step 3: Technique & Execution

Remove skillet from heat, and allow to cool briefly

Step 4: Technique & Execution

Sprinkle flour over pork

Step 5: Technique & Execution

With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits

Step 6: Technique & Execution

Add chile peppers, jalapenos, and onions