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<\/p>\n<\/p>\n
1 lb (450g) pork shoulder, cut into 1-inch cubes (or substitute with ground pork)<\/p>\n
1 tbsp vegetable oil<\/p>\n
1 small white onion, diced<\/p>\n
2 garlic cloves, minced<\/p>\n
1 lb (450g) fresh green chiles (like Hatch or Anaheim), roasted, peeled, and diced (or 2 cans, 7 oz each, diced green chiles)<\/p>\n
2 medium tomatoes, diced (or 1 can diced tomatoes, 14.5 oz)<\/p>\n
2 cups cooked pinto beans (or 1 can, 15 oz, drained and rinsed)<\/p>\n
2 medium potatoes, peeled and diced into 1-inch cubes<\/p>\n
1 tsp ground cumin<\/p>\n
1\/2 tsp dried oregano<\/p>\n
4 cups chicken broth<\/p>\n
1\/2 cup fresh cilantro, chopped<\/p>\n
Salt and black pepper to taste<\/p>\n
<\/p>\n<\/div>\n
<\/div>\nHeat 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.<\/p>\n
Add the diced onion to the pot and cook for 3-4 minutes until softened.<\/p>\n
Stir in the garlic and cook for 30 seconds until fragrant.<\/p>\n
Add the diced green chiles, tomatoes, cumin, and oregano to the pot. Cook for 2-3 minutes, stirring occasionally.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Stir in the chopped cilantro. Taste and season with salt and black pepper as needed.<\/p>\n
Ladle the green chile with beans and potatoes into bowls and serve hot.<\/p>\n
Pair with warm tortillas or cornbread for a complete meal.<\/p>\n
For a spicier dish, include some of the green chile seeds or add a diced jalape\u00f1o.<\/p>\n
If fresh green chiles are unavailable, canned green chiles work well, though roasting fresh chiles adds a deeper flavor.<\/p>\n
Enjoy your Mexican Green Chile with Beans & Potatoes!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients (Serves 6-8) For the Green Chile: 1 lb (450g) pork shoulder, cut into 1-inch cubes (or substitute with ground pork) 1 tbsp vegetable oil 1 small white onion, diced 2 garlic cloves, minced 1 lb (450g) fresh green chiles (like Hatch or Anaheim), roasted, peeled, and diced (or 2 cans, 7 oz each, diced […]<\/p>\n","protected":false},"author":1,"featured_media":6372,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t