Braised Pork Green Chili

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 8 portions
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1/2 cup unsalted butter

3/4 cup all-purpose flour

1/2 gallon chicken stock

2 pounds braised pork butt, shredded

2 cups roasted, seeded and diced green chiles

2 tablespoons Cajun spice

2 tablespoons fresh parsley leaves, minced

1 cup medium-diced tomatoes


  1. Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency. 
  2. Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference.

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