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New Mexican Chile Verde

by on February 14, 2011 in Main Courses, Pork February 14, 2011 Main CoursesPork
See post on aspicyperspective’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

New Mexican Green Chili, also know as Chile Verde and Green Chile Stew, is a dish I discovered years ago on a cross-country trip. A friend served it to me and I was baffled by the concept of chili that wasn’t red and didn’t contain tomatoes, beans and beef. What was this strange and wonderful concoction?!

Ingredients

  • ¼ cups Oil
  • 4 pounds Pork Butt, Trimmed And Cut Into 1 ½ Inch Cubes
  • 1 Tablespoon Salt, Divided
  • 2 whole Onions, Chopped
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Ground Coriander
  • 1 Tablespoon Dried Oregano
  • 4 whole Garlic Cloves, Minced
  • 2 whole Anaheim Peppers, Chopped
  • 2 whole Poblano Peppers, Chopped
  • 2 whole Jalapeno Peppers, Diced
  • 1 pound Tomatillos, Cleaned And Chopped
  • 2 whole Bay Leaves
  • 1 bunch Cilantro, Chopped
  • 3 Tablespoons Masa (corn Flour)
  • 4 cups Water
  • Pepper To Taste

Preparation

Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly.

Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon of fat.

Add the onions, remaining salt, cumin, coriander and oregano. Saute for 3-5 minutes.

Then add the garlic and peppers. Saute another 3-5 minutes.
Add the chopped tomatillos, bay leaves and cilantro.

Toss the pork with the masa and add back to the pot. Stir well.
Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart.

Take 2 forks the break the pork up even more. Salt and pepper to taste.

Serve with limes wedges and green onions!

5 Comments

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redheadedfoodie on 5.10.2011

Love me some green chili stew…my son makes some pork-chop chili, and it is great..he learned how to make this from his father-in-law from mexico..it is hot, hot, hot…the recipe is on my blog….

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Jill Wilkins on 3.10.2011

I am making this tonight!!! Smells absolutely amazing!

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aspicyperspective on 2.28.2011

You could definitely use a slow cooker! I just rarely pull mine out. :)

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EatLiveRun on 2.16.2011

my boyfriend has to have reconstructive shoulder surgery soon and chili verde is, hands down, his favorite meal ever. I’m going to make him this version!

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pvfrompv on 2.16.2011

Any reason you couldn’t use a slow cooker for this? Wonder if the water amount would need to be decreased. It sure sounds like the “real deal” – NM green chile-wise.

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pvfrompv on 2.25.2011

Are you a butcher perchance? 30 minutes prep? I’ll admit I’m a little weird about trimming as much fat as possible but it took me well over an hour just to prep the meat! That said, this is the closest I’ve come to a chile verde I would fix again – flavor was muy bien! The only change I made was to substitute a 12 oz jar of jalapeno salsa for that amount of the water called for – we like it spicy. Next time I might also use a tomatillo salsa in lieu of the raw tomatillos (or maybe puree the raw ones) – they seemed a little gelatinous in the “chunked” state. Many thanks for the best springboard to chile verde satisfaction I’ve tried.

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