United States / Bread
New Mexico Chili Verde
New Mexico Chile Verde is the most popular version of chili con carne in the U.S. state of New Mexico. While there apparently is no canonical recipe for Chile Verde (green chile), all versions involve roasting fresh green chile peppers and cooking them slowly with meat (usually pork but also beef, chicken, or turkey), garlic, oregano, and cumin. The consistency is usually much thinner than Texas-style chili and is sometimes listed on restaurant menus as "green chile stew". In addition to being eaten by the bowl (sometimes with pinto beans or diced potatoes added), Chili Verde often is treated as a condiment and is ladled over burritos, enchiladas, hamburgers, and fried eggs. The following is a representative recipe for chili verde, but there are many variations:
Ingredients
- green bell peppers, chopped; not frequently used in New Mexico2
- green chile peppers, mild4
- water5 cup
- stewed tomatoes1 can
- pork bouillon granules2 tbsp
- dried oregano, dried1 tbsp
- whole cumin seeds, whole1 tbsp
- coriander1 tbsp
- ground pork8 oz
- onion, chopped1
- butter or margarine6 tbsp
- all-purpose flour1/3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine bell peppers, chili peppers, water, tomatoes, bouillon, oregano, cumin, and coriander in a large pot. Cook over medium heat until peppers are tender.
Meanwhile, cook pork and onion in a skillet over medium heat, stirring occasionally, about ten minutes, or until pork is browned and crumbly. Drain pork and add to chile mixture. Simmer for 20 minutes.
Heat butter in the skillet over medium-low heat. Add flour. Cook, stirring frequently, until flour browns, about 2 minutes.
Add flour mixture to chile. Continue cooking and stirring until thickened to preference.
