Posted by: gbdub | August 25, 2009

Southwestern Comfort… Green Chile Pork

Green Pork

So you’re in Arizona in the summer, you’ve just gotten a brand new Kitchen Aid food processor, and pork loin is on sale at the supermarket. What is an aspiring amateur chef to do? Whip up a batch of pork loin in a green chile and tomatillo sauce. This is one of those recipes that you throw together in the morning and leave to simmer in the crock pot till dinner time. Of course, it will be teasing you the whole time with some absurdly tantalizing aromas.  I recommend going to a movie or something to resist the temptation.


Gather your ingredients.


Simmer your cubed pork loin for about an hour or so, then season with salt and pepper.


While the pork is simmering, you basically chop up all the veggies and whatnot and puree them in a food processor.


Put it all in your crock pot and cook on low until the pork starts to fall apart (about 5 hours).


Serve with fresh tortillas (recipe coming soon), some shredded queso asadero, and sour cream. This stuff is great, brightly flavored with a mild heat and infused throughout with juicy porky goodness. Like most crock pot meals, this one tastes just as good or even better reheated after a day or so, as all the flavors meld together beautifully.

Green Chile Pork (adapted from ):


  1. 2 1/2 – 3 pounds boneless pork loin, cubed (~1-2″)
  2. 1 medium onion, chopped
  3. 3 jalapeno or serrano peppers, seeds removed
  4. 3 cloves garlic
  5. 6 outside leaves Romaine lettuce
  6. 2 Anaheim or other green chiles, roasted, seeded, and chopped
  7. 3 tomatillos, husks removed
  8. 1/4 cup coarsely chopped cilantro
  9. 1/4 cup orange juice
  10. 1 cup water
  11. Salt and pepper, to taste

Simmer pork loin over low heat with just enough water to cover, about 1-1.5 hours. Meanwhile, combine remaining ingredients (except salt and pepper) in a food processor, in batches if necessary. Blend until smooth. Drain pork and season with salt and pepper. Place pork in slow cooker and pour the sauce over it. Cook on low for about 5-6  hours, stirring occasionally, until the pork cubes are fully cooked and can be pulled apart easily with a fork. Serve with fresh tortillas, cheese, and sour cream.

Serves ~6

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  1. Garrick made this for us during our recent visit to Arizona. It was fantastic! He also served it up with his Mango Habanero Salsa and guacomole. Best meal ever. He really spoiled us. This is definitely a recipe to try.

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