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D’s New Mexican Chile Verde

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

This New Mexican Style Chile Verde is so good I want to lick the plate. It is yet another AMAZING recipe from my dad and is a long time family favorite. We love it served over a simple bean burrito, with Mexican Rice on the side.

Ingredients

  • 3 Tablespoons Olive Oil, Divided
  • 4 pounds Pork Loin, Trimmed And Cubed
  • 1 whole Large Onion, Chopped
  • 1 Tablespoon Garlic, Chopped
  • 2 cans (14 Oz. Size) Low Sodium Chicken Broth
  • 1 can (14 1/2 Oz. Size) Petite Diced Tomatoes (with Chipotle Is Best)
  • 2 cans (27 Oz. Size) Whole Green Chiles (or 3 Pounds Fresh Roasted), Chopped
  • 1 can (10 Oz. Size) Original Rotel Diced Tomatoes With Green Chilies
  • ¼ teaspoons Celery Salt
  • ⅓ cups Flour (for Thickening)
  • ½ teaspoons Salt, Or To Taste
  • ¼ teaspoons Pepper Or To Taste

Preparation

Heat a large Dutch oven or sauce pot over medium high heat. Add two tablespoons oil. Sear pork cubes in batches. Season with salt and pepper each batch after the meat sears. Spoon the cooked pork to a plate and set aside.

Add remaining oil and saute onion until translucent. Add garlic and cook until fragrant, about 1 minute. Add the chicken broth being sure to scrape up the brown bits in the pan as you pour it in. Add the pork back into the pot. Add cans of tomatoes, chopped chiles, Rotel and celery salt and simmer for 3 hours until pork is fork tender.

Just before serving, take out a cup, or so, of the liquid and whisk with flour to make a smooth, thin paste. Stir this mixture back into your pan and simmer for about 5 minutes to cook down the flour. Stir several times to prevent sticking on the bottom.

We love it served smothered over simple bean burritos.

One Comment

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gordian1 on 1.21.2011

This recipe for New Mexican Green Chile is fabulous! Made it, loved it, and got great reviews from the family–even the grand-kids

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want2cook on 3.25.2012

Yummy! I did add cumin, oregano, chili powder, ancho chile pepper, chipotle chile pepper, and sweet paprika. Awesome, thanks for the recipe!

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nmallon on 1.22.2011

This was so fabulous. We used the leftovers in enchiladas with green sauce which was also awesome!

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gordian1 on 1.21.2011

Loved this! I used to travel to New Mexico and this turned out to be my favorite thing. Someone I asked for a recipe said, “green chile, meat, water and S&P. Cook it for a long time. This recipe is quite a bit more and turns out fantastic! Even our grandkids loved it.

If you haven’t tried green chile (chile verde) you’ll be surprised.

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pattycake on 1.9.2011

This was incredible! So easy, and very healthy too. The aromas and flavors topped the chart.

I cut recipe in half, added a bit of cayenne pepper (just a dash), eliminated the celery salt (didn’t have any) and slow-cooked in the over for about 2 1/2 hours. I did not make the slurry with the flour at the end–it simply did not need thickening.

Definitely going into the rotation!

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