new mexico chili verde recipe

Written ByJenny Smyth Posted on
new mexico chili verde recipe
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The Best new mexico chili verde recipe

New Mexico chili verde is a staple in our household, and for good reason. This hearty, flavorful stew has its roots in the Spanish and Mexican traditions that date back to the 17th century. The dish is characterized by its rich, slightly sweet flavor, which is achieved through the use of roasted green chilies, garlic, and oregano.

The technique of roasting the chilies over an open flame or in a dry skillet gives the dish its distinctive flavor and aroma. I first discovered New Mexico chili verde at a family gathering many years ago. My aunt, who had spent time in New Mexico, had brought back this recipe and was eager to share it with us.

From that day on, it became a staple at our family gatherings. My kids love helping me prepare the dish, especially the part where we roast the chilies. They enjoy watching them turn from green to brown and filling the house with their aroma.

What I love most about New Mexico chili verde is its versatility. You can serve it as a main course with some crusty bread or as a side dish to accompany your favorite meats. It’s also an excellent way to use up leftover vegetables and meat.

I like to serve it with some warm tortillas or over rice for a more filling meal. The health benefits of New Mexico chili verde are numerous. The roasted chilies are high in antioxidants and contain anti-inflammatory properties that can help reduce stress and improve digestion.

The garlic adds a boost of vitamin C, while the oregano provides antimicrobial benefits.

New Mexico Chili Verde

New Mexico Chili Verde

4.6 from 1038 votes

A hearty and flavorful green chili stew made with tender pork, roasted tomatillos, and Hatch green chiles. This New Mexico classic is slow-simmered to perfection and perfect for serving with warm tortillas or rice.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chili Verde

2 pounds pork shoulder, cut into 1-inch cubes
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 pound tomatillos, husked and rinsed
4 Hatch green chiles, roasted, peeled, seeded, and chopped
1 jalapeno pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cups chicken broth
Salt and black pepper to taste
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
2Add the pork cubes in a single layer and sear for 4 to 5 minutes per side until deeply browned, working in batches if necessary to avoid crowding the pot.
3Reduce the heat to medium and add the diced onion to the pot.
4Cook for 5 to 7 minutes, stirring occasionally, until the onion is softened and translucent, then stir in the minced garlic and cook for 1 minute until fragrant.
5While the onion cooks, place the tomatillos in a blender or food processor and puree until smooth.
6Add the tomatillo puree, chopped Hatch chiles, minced jalapeno, cumin, and oregano to the pot, stirring to combine.
7Pour in the chicken broth and bring the mixture to a boil over high heat.
8Reduce the heat to low, cover the pot, and let the chili simmer gently for 1 hour to 1 hour 15 minutes, stirring occasionally, until the pork is fork-tender and the sauce has thickened slightly.
9Season the chili verde with salt and black pepper to taste.
10Stir in the fresh cilantro just before serving, and ladle the chili into bowls with warm tortillas or over rice.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Blender or food processor
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 35g

📝Notes

For a milder chili, remove the seeds from the Hatch chiles and jalapeno. To intensify the flavor, let the chili verde rest in the refrigerator overnight and reheat before serving.

Watch Video Of How New Mexico Chili Verde Works

New Mexico chili verde is a staple in our household that never fails to impress.

It’s perfect for family gatherings or casual weeknight meals because it’s easy to make in large quantities and reheats well for leftovers.

One of my favorite things about this recipe is its versatility – you can serve it with tortillas, over rice, or even as a side dish.

❓ Frequently Asked Questions About New Mexico Chili Verde

Q: What is the difference between New Mexico chili verde and other types of chili?

New Mexico chili verde is distinct from other types of chili due to its use of roasted green chilies and its thick, stew-like consistency. Unlike Texas-style chili, which is often made with ground beef and tomatoes, New Mexico chili verde typically uses pork or beef in smaller quantities and focuses on the rich flavor of the roasted chilies.

Q: Can I substitute other types of peppers for the green chilies?

While you can experiment with other types of peppers, such as Anaheim or Poblano peppers, they will not produce the same rich flavor as green chilies. If you want to maintain authenticity, stick with New Mexico-style green chilies.

Q: How long does it take to roast the chilies?

The time it takes to roast the chilies depends on your preference for browning or blackening them. Typically, you can get them roasted within 10-15 minutes over an open flame or in a dry skillet.

Q: Can I make this recipe in advance?

You can prepare all the ingredients ahead of time but assemble the stew just before serving to ensure optimal flavor.

Q: Is this recipe suitable for vegetarians?

This recipe is adaptable for vegetarians by omitting the pork or beef and adding additional vegetables like potatoes or carrots.

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