Empire's Perfect Pork and Green Chile
Pork and green chile is a Mexican dish that has, like many other delicious Mexican recipes, made its way up into the American southwest. This is nothing like “chili”, our beef and bean laden friend, but rather a pork stew, augmented by various ingredients and mild green chiles. It is very flavorful, but don’t let the word “chile” lead you to believe that this is an experience requiring a fire extinguisher.
Unfortunately, we arguably don’t see Mexican or Southwestern cuisine in Buffalo very often, particularly done well. But that is not the case here.
At Empire Grill, Chef Dino DeBell serves up piping hot bowls of Colorado Pork and Green Chile with a soft flour tortilla on the side. Chef hails from the Denver area, and has a firm grasp on what a bowl of this mild, rich dish should taste like.
At Empire, a copious amount of tender shredded pork and soft cubes of potatoes are served in a warm brown stew made with mild green chiles and subtle seasonings. The larger serving (bowl) is only $5 and makes a more than adequate meal on its own. I imagine that the smaller size (cup, $3) is also a goodportion, but my love for this item has never allowed me to consider the smaller option.
My favorite way to enjoy this dish is at Empire’s SAturday or Sunday brunch, when it is served with two poached eggs on top. The beauty of those creamy, rich yellow yolks breaking into that warm sultry chile brings tears to my eyes.
If you don’t have time to go in and have a nice meal, stop in and get some to go. While you’re there, consider saving yourself some effort this evening and pick up one of their rotisserie chickens for dinner.
Empire Grill
1435 Hertel
446.0700
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tinker
I love the food at Empire Grill, I find myself eating there at least a few times a month! I can't say that I have ever tried the poached eggs over chile but I may have to try that one of these days based on your recommendation! Thanks!
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