Get out the slow cooker and turn on the broiler because you’re about to be obsessed with this mind-blowingly delicious stew!
This isn’t your usual beans-and-tomatoes chili, it’s green chile stew loaded with freshly roasted chiles. Big slices of pork shred apart during the long, slow simmer and tomatillos take the place of tomatoes and it is seriously so delicious that you need to make it right now.
All of these straightforward ingredients meld together into one of the most amazing stews you will ever taste! And if you’re not already writing down your grocery list, here’s the best stamp of approval: Kirk texted me before the stew was even done because the apartment smelled so. damn. good.
Green chile smothered burritos are the unofficial food of Colorado – if I needed any other sign that this is my place in the world, this would be it. Promise me you’re going to make a burrito and smother it with this magical chile. Not drizzle… not spoon over… completely smother.
I would so happily eat a green-chile smothered burrito every day of my life. Truth.
And let’s not limit ourselves to burritos: over scrambled eggs, on cheeseburgers, in a bowl as the most incredible chip dip ever… the list is endless. I’ve just realized that I need a green chile poutine in my life yesterday, so let’s make that happen.
Of course a big, heaping bowl with a warm tortilla for dipping is pretty great too.
- 2 lb. fresh green chiles (Anaheim, hatch, poblano)
- 1 lb. tomatillos, peeled & washed
- 2 lb. pork roast
- salt & pepper to taste
- 2 T. butter
- 1 large onion, diced
- 3 cloves garlic, minced
- ½ T. cumin
- 1 t. oregano
- 2 large tomatoes, diced
- 4 cups beef broth
- ¼ cup flour
- flour tortillas
- Slice chiles & tomatillos in half lengthwise and place cut side down on a foil-covered baking sheet.
- Roast under the broiler for several minutes until the chile skin is blistered and slightly charred. Keep an eye on them so they don't burn!
- Remove from the oven and immediately place in a plastic bag and seal. Let steam for 5-10 minutes.
- Meanwhile, cut the pork roast into 2" slices and sprinkle with salt & pepper.
- Melt butter over medium-high heat in a large skillet. Brown pork on both sides, then transfer to slow cooker.
- Add onion and garlic to skillet and sauté until soft, then add spices and cook until fragrant. Add to slow cooker.
- When chiles and tomatillos have cooled enough to handle, remove the skin, stem, and seeds from the chiles and dice both.
- Add chiles, tomatillos, any leftover roasting liquid, tomatoes, and 4 cups broth to the slow cooker and set on high for 6 hours. Stir occasionally to break up the pork.
- After 6 hours, remove ½-1 cup liquid and whisk into the flour in a small bowl until there are no lumps. Slowly pour the flour mixture back into the stew.
- Cook for another 30 minutes to an hour. The pork should be completely shredded and the stew thickened to an almost gravy-like consistency.
- Serve with flour tortillas for dipping!