*Recipe* - Chile Verde, New Mexico Style
Prep time
Cook time
Total time
The key to tender pork for this recipe is larger chunks and browning just the surface, not allowing the pork to cook through until simmering. This is a mild dish in spite of the amount of peppers. The tomatillos add an acidic element to the dish, feel free to increase or decrease depending on your tastes.
Recipe type: Soup, Stew, Chili, Chile
Cuisine: Regional, Spicy, Chili, Pork, Chile
Serves: Serves 4
  • Olive oil
  • 5 cups diced sweet onions
  • 2 heads chopped garlic
  • 3 serrano peppers chopped
  • 2 large jalapeno peppers chopped
  • 5 pounds pork shoulder, trimmed of excess fat, cubed into 1½ - 2" pieces
  • 1 quart chicken broth or stock
  • 20 Anaheim or Hatch peppers
  • 10 tomatillos
  • 3 tablespoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • ¼ cup fresh cilantro chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • ½ cup corn flour (masa)
  1. Preheat oven to 350 degrees F.
  2. Heat a saute pan medium heat, cover the bottom with olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft without browning. Remove from heat and set aside.
  3. Cover the bottom of a dutch oven or heavy pot with olive oil and brown pork shoulder over medium heat.
  4. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
  5. Place the Anaheim or Hatch peppers on a large sheet pan or baking rack.
  6. Peel the husk from the tomatillos, coat with olive oil and place on another sheet pan or baking rack.
  7. Place the tomatillos and peppers in the oven and roast 15-20 minutes until the tomatillos are soft.
  8. Remove the tomatillos from the oven and set the oven to broil.
  9. Place the peppers on an upper rack to char them, removing, turning and replacing them under the broiler until the skin is charred all over.
  10. Remove the peppers from the oven and place in a plastic bag to let them steam for 5-10 minutes.
  11. After steaming, peel the plasticky outer skin from the peppers.
  12. Peel and seed peppers and puree them with the tomatillos in a blender food processor.
  13. Add the puree to the pork mixture, stir, and then let simmer on low heat.
  14. Combine the garlic powder, black pepper, ground cumin, cilantro, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
  15. In a small saute pan, mix ½ cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
  16. Let the chili mixture simmer for 1½ - 2 hours on low heat until pork is tender. Then stir in masa roux and simmer for 15 more minutes.
  17. If you have it on hand, serve with pickled onions and a sprinkling of cotija cheese (fresh grated parmesan or romano would work as well). Enjoy and Cheers, my friends!
Recipe by The Foodie Whisperer at https://www.thefoodiewhisperer.com/2016/07/25/recipe-chile-verde-new-mexico-style/