We are officially New Mexicans and we are loving Green Chile season! In fall you can do Pumpkin and if you New Mexican also Green Chile. It is one of my absolute favorite flavors, especially the roasted xxxhot! We put together an authentic green chile stew and pork roast and made it keto friendly! Be sure to give this a try as the weather gets colder. Excellent meal prep and/or party option!
1/2 cup avocado oil
3 LBS cubed pork loin
2 tablespoons salt
2 tablespoons black pepper (if you don’t like pepper you can lessen the quantity)
2 tablespoons onion powder
1 large diced onion
3 cups coarsely diced Hatch Green Chiles
2 LBS sliced mushrooms
2 1/2 cups tomato puree (consists of fresh tomato and garlic blended in our Vitamix into a smooth puree – garlic is added to your taste).
1/2 cup apple cider vinegar
We sometimes roast our chiles over the flame on our stove burner. Please see our youtube video for how we roast them at home. Other times we use chiles that we buy at a local roaster which are then stored in plastic bags in our freezer. Either option works perfect!
In a large heavy brimmed pot start by heating 1/2 cup of avocado oil to a high heat. The oil will help the lean pork loin not to stick to the pot plus it helps you get your fat intake up.
When the oil heats to almost a smoke point toss in 3lbs of your diced pork meat. The meat will cool the cooking temperature inside the pot significantly. Do not stir at this time. To the meat add 2 tablespoons of salt, black pepper and onion powder. Cover with the lid and let simmer on high heat for 10 minutes.
After simmering for 10 min open the pot back up. Now is the time to add your diced onion and Hatch Green Chiles. Give the ingredients a good stir before you pop the lid back on to simmer on high for another 10 min.
Dump in the sliced mushrooms. It normally fills the pot almost to the top. Don’t worry it will cook down.
We make our own tomato puree using some fresh tomatoes form our garden and some fresh garlic. How much garlic you add is really up to you. We simply love the taste and therefore we use up to a whole bulb. But we understand that so much “garlicness goodness” is not for everyone. Blend the tomato and garlic in a high speed blender till it forms a smooth puree. You will need 2 1/2 cups of tomato garlic puree for this recipe. Pour the puree over the mushrooms.
The last ingredient to add is the apple cider vinegar. Add in 1/2 a cup of your favorite apple cider vinegar and cover the pot with the lid. Simmer the for 30 min on high heat.
The thickness of your Pork Chile Verde really depends on how much liquid you let evaporate. We like our a little on the thicker side so you can now remove the lid to let some of the moisture cook out. I would say about another 10 min. But it is really to your preference.
In our house it is served in bowls topped with queso fresco, fresh cilantro and lime slices.
This is a great meal prep item. It freezes well and can be made in advance so you can simply heat it up later.
Total Fat: 37.3g | Net Carbs: 9.2g | Protein: 64.3g