new mexico chile verde recipe

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

I’ve been making New Mexico Chile Verde for years, and it’s a staple in our household. This recipe is a classic, and for good reason – it’s hearty, flavorful, and perfect for any occasion.

I love that it’s a one-pot meal, too, so cleanup is a breeze. My kids devour it, and my husband requests it whenever he’s feeling under the weather.

The best part? It’s incredibly healthy, with roasted green chilies providing a boost of vitamins A and C, along with antioxidants.

Plus, the recipe uses lean pork and chicken broth for added moisture without excess fat. It’s truly a comfort food that never fails to impress.

In fact, I’ve served it at countless family gatherings and potlucks, always receiving rave reviews. Whether you’re cooking for two or ten, this New Mexico Chile Verde recipe is sure to please even the pickiest eaters.

And let’s not forget the aroma that fills your kitchen as it simmers away – it’s like a warm hug on a chilly day. With its rich history and simple preparation, this dish is an absolute must-try for anyone looking to spice up their mealtime routine.

New Mexico Chile Verde

4.8 from 1764 votes

A hearty and flavorful pork stew made with roasted New Mexico green chiles, tomatillos, and tender chunks of pork. This classic New Mexican dish is slow-cooked until the meat is fork-tender and the sauce is rich and savory.

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

🥘Ingredients

For the Pork

2 lbs pork shoulder, cut into 1-inch cubes
1 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper

For the Sauce

6 tomatillos, husked and rinsed
4 New Mexico green chiles, roasted, peeled, seeded, and chopped
1 medium onion, chopped
4 cloves garlic, minced
2 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 cup chopped fresh cilantro
Salt to taste

👨‍🍳Directions

1Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering.
2Season the pork cubes with salt and pepper, then add them to the pot in a single layer.
3Brown the pork on all sides, about 5 to 7 minutes, until a deep golden crust forms, then remove the pork with a slotted spoon and set aside.
4In the same pot, add the chopped onion and cook over medium heat until softened, about 3 to 4 minutes.
5Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
6Place the tomatillos in a blender or food processor and blend until smooth.
7Add the roasted green chiles, cumin, and oregano, and pulse a few times to combine, leaving some texture.
8Return the browned pork to the pot, then pour in the tomatillo-chile mixture and the chicken broth.
9Stir to combine, scraping up any browned bits from the bottom of the pot.
10Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, until the pork is very tender and easily shredded with a fork.
11Uncover the pot and let the chile verde simmer for an additional 10 to 15 minutes to thicken the sauce slightly.
12Stir in the chopped cilantro and adjust salt to taste.
13The sauce should be a vibrant green and coat the back of a spoon.

🔧Equipment

Large pot or Dutch oven
Blender or food processor
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 38g

📝Notes

For a milder version, remove all seeds and membranes from the green chiles. This stew tastes even better the next day as the flavors meld. Serve with warm flour tortillas, rice, or as a filling for burritos.

Watch Video Of How New Mexico Chile Verde Works

This New Mexico Chile Verde recipe is always a good idea for any occasion because it brings people together around a warm satisfying meal. I have served it at casual family dinners and holiday gatherings and everyone always asks for seconds.

The leftovers are just as good if not better so I usually make extra to enjoy throughout the week. For storage let the chile verde cool completely then transfer it to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

To reheat simply warm it in a pot over medium heat stirring occasionally until hot. You can also microwave individual portions in a covered bowl for 2 to 3 minutes.

Serve it with fresh tortillas rice or even on its own with a squeeze of lime. This recipe is a keeper and I am sure your family will love it as much as mine does.

❓ Frequently Asked Questions About New Mexico Chile Verde

Q: What type of chilies should I use for this recipe?

In this recipe, we recommend using New Mexico or Anaheim green chilies. If you can’t find either of these varieties, you can substitute in some other mild to medium-hot peppers like Poblano or Guajillo.

Q: Can I make this recipe in a slow cooker?

Yes! Simply brown the meat and cook the onions in a skillet before transferring everything to your slow cooker. Let it cook on low for 6-8 hours or high for 3-4 hours.

Q: Is this recipe suitable for vegetarians?

This recipe does contain meat, but you can easily substitute in some extra roasted vegetables or beans to make it vegetarian-friendly.

Q: Can I freeze leftovers?

This New Mexico Chile Verde freezes beautifully! Simply let it cool before transferring it to an airtight container or freezer bag. When you’re ready to reheat it, simply thaw overnight in the fridge and reheat as needed.

Q: What are some good side dishes to serve with this recipe?

We recommend serving this over rice or with some crusty bread on the side. Some other ideas include roasted vegetables like carrots or sweet potatoes, or even some simple sautéed greens like kale or spinach.

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