Green Chile with Beans & Potatoes
Instructions:
1. Cook the Pork:
Heat the vegetable oil in a large pot over medium-high heat. Add the pork cubes and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the pork and set aside, leaving the fat in the pot.
2. Sauté the Aromatics:
Add the diced onion to the pot and cook for 3-4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
3. Build the Base:
Add the diced green chiles, tomatoes, cumin, and oregano to the pot. Cook for 2-3 minutes, stirring occasionally.
Return the browned pork to the pot, along with the chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the pork is tender.
4. Add Beans and Potatoes:
Stir in the pinto beans and diced potatoes. Simmer uncovered for an additional 20-30 minutes, or until the potatoes are tender and the broth has thickened slightly.
5. Season and Finish:
Stir in the chopped cilantro. Taste and season with salt and black pepper as needed.
6. Serve:
Ladle the green chile with beans and potatoes into bowls and serve hot.
Pair with warm tortillas or cornbread for a complete meal.
Notes
For a spicier dish, include some of the green chile seeds or add a diced jalapeño.
If fresh green chiles are unavailable, canned green chiles work well, though roasting fresh chiles adds a deeper flavor.
Enjoy your Mexican Green Chile with Beans & Potatoes!