Green Chili is perfect for winter days, football games, and other cold-weather festivities! Made with a warm combination of green chiles, red tomatoes, and ground pork, served over cooked spaghetti and topped with crumbled feta cheese and cilantro, your taste buds will be wildly confused and then rapaciously CRAVING4MORE!

Pork Green Chile Pasta

Green chile is particularly popular in Colorado and in the southwestern United States. HATCH green chiles are THE BEST!

1 lb. ground pork
1 clove garlic, minced
¼ tsp. freshly ground black pepper
1-2 Tbs. flour
1 14 oz can tomatoes
1 cup chicken broth
1/2 cup water (optional)
1 ½ cups diced green chiles (about 10 chiles, roasted)
1 large yellow onion, diced
sea salt & pepper, to taste

Brown the pork in a skillet with garlic and pepper. Add the flour, stirring constantly to prevent burning, until flour is browned. 

Transfer to a large Dutch oven and add tomatoes, broth, green chiles, and onion. Simmer over low for at least 2 hours. Use the water to thin the sauce or extra flour to reach the desired consistency.

14 oz. spaghetti, cooked al dente in salted water and drained
1/4 – 1/2 cup Feta cheese, crumbled
fresh cilantro, finely minced

To serve, sauce the Pork Green Chile (best made at least one day ahead of time and reheated) over the pasta and then topped with the cheese and cilantro. Season with additional black pepper for an extra bang!