There are as many variations on this recipe as there are cooks in Taos County and even those who aren’t cooks have an opinion on how it is best prepared. This recipe is a composite of every green chile I have been shown. My husband likes his with diced tomatoes added to temper the heat of the green chiles. I won’t include tomatoes in this recipe, but I would be remiss not mentioning our favorite variation. If you want to take the time to roast and peel your own green chiles for this, please do! You’ll be rewarded for the extra time, but if you’re short on time, frozen can suffice. Two 13 oz. containers will do. You can also mix-and-match hotness to keep everyone happy.
6 cups chopped green chile or
2 13 oz. container frozen chopped green chile, thawed
2 medium-sized chopped onions
4-5 cloves minced garlic
2 teaspoons salt
Pepper to taste
4 cups water or broth
3 pounds diced pork
2 Tablespoons extra virgin olive oil
In a big soup pot, brown your onions, then when they are translucent, add the pork, brown it and add the chile, garlic, salt and pepper, then pour on the broth, bring to a boil, turn down the heat and simmer for at least two hours.
Serve in bowls with buttered flour tortillas for a traditional home-style meal that will stick to your ribs.