Pork Green Chile (Colorado Chile Verde) with Country-Style Pork Ribs

By Bill St John

This is but one take on Colorado-style chile verde. Variations abound; a couple come in for a mention at the recipe’s end. Use Mexican oregano (Lippia graveolens), a member of the verbena family, instead of so-called “Mediterranean” or “Greek” oregano. Its earthy, citrusy flavors and aromas are better suited here.

Serves 8-10.

Ingredients

  • 4 pounds Niman Ranch country-style pork ribs, trimmed of excess fat and cut into large 2-inch chunks (do not debone any chunk)

  • 3 tablespoons neutral olive or other vegetable oil

  • 1 large white onion, peeled and sliced

  • 4 cloves garlic, peeled, crushed and roughly chopped

  • 4 quarts light meat broth, preferably homemade (pork, chicken, or combination), or ANETO low-sodium chicken broth, or plain water, or combination broth and water

  • 2 tablespoons Mexican oregano, crushed

  • 1 tablespoon ground cumin

  • 1 large bay leaf

  • 1/2 pound fresh poblano chiles, toasted, peeled, seeded, chopped (see note)

  • 1 pound roasted Pueblo, Mosco or Mirabel chiles, peeled, seeded, chopped, hot or mild or combination (see note)

  • Kosher salt, to taste

  • Raquilitas corn (and, if desired, flour) tortillas, heated

  • Garnishes of minced serrano chiles; chopped cilantro; more Mexican oregano; and wedges of lime. (Some chile verde eaters also enjoy garnishes of grated or crumbled Campesino cotija cheese and Marczyk’s avocado chunks or slices.)

Directions

  1. In a large pot, over medium-high heat, brown well the pork pieces on all sides in the oil; remove, then add the onion, scraping up any brown bits while the onion sweats 4-5 minutes, then add the garlic and heat it through 1-2 minutes, being sure not to burn the garlic.

  2. Add back the pork pieces and the broth or water and cook the pork at a simmer for at least 2 hours, skimming off any grey foam or fat. Remove the meat from the broth; skim the broth, reserving it; shred the meat off any bones, reserving it, tossing the bones. (Right after the initial simmer, you might refrigerate the pot after it cools down a bit. Doing this a day or two ahead makes it easy to remove any fat that rises and congeals. It also develops more flavor.)

  3. To finish the chile verde: To a large pot, add the shredded meat and the broth; add the seasonings and the prepared chiles. The liquid should be more stew-like than soup-like; adjust the liquid just so. Bring to a boil and cook, stirring, for 30-40 minutes at a gentle simmer. Taste for salt. Serve with the tortillas and the garnishes.

  4. Note: Instead of toasting or roasting, peeling, etc., fresh chiles, you may substitute 1 24-ounce package (or its equivalent weight in packages) of frozen or prepared green chiles, but do not use canned chiles.

Chile Verde thickened with masa or cornmeal: When finishing the chile verde, stir in 2 tablespoons masa or cornmeal for the final half hour (or more) of simmering. Similarly, cut-up and partially cooked potato chunks, peeled or unpeeled, will thicken the chile verde in the same manner and at the same step.

Chile Verde with tomatoes: Add two 15-ounce cans of diced tomatoes (or their equivalent in fresh, peeled, chopped tomatoes) when adding the shredded meat and broth in the half-hour finishing step.