A Spicy Perspective

New Mexico Chile Verde (Green Chili)

Zesty New Mexico Chile Verde (Green Chili)Rich and savory New Mexico Chile Verde (Green Chili), a bold recipe for chili lovers!

Perfect New Mexico Chile Verde (Green Chili)
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Regional cuisine is a beautiful concept.

It’s all about cooking what’s grown in your own backyard. Although I’m not much of a gardener, I like to make the most of what’s growing in the area I live.

World wide, regional dishes are celebrated for their diversity and ingenuity. I believe that’s why America has become a melting pot, of not only cultures, but flavors. We want to taste what’s growing in everyone’s backyard.

Making New Mexico Chile Verde (Green Chili)

This hasn’t occurred without consequence. American food culture has greatly benefited by this sort of exploration. Yet many would argue it is taking a toll on our environment, and has lessened the quality and execution of regional specialties.

Surely there is a happy-medium to be found.

How to Make New Mexico Chile Verde (Green Chili)

More than any other state I can think of, New Mexico has fully embraced the concept of celebrating regional cuisine.

New Mexicans are proud of their agriculture and the history behind their dishes. Their kitchen creations scream adaptability and survival. In blazing arid climates, what can you grow?

Chiles.

Savory New Mexico Chile Verde (Green Chili)

So for generations, locals have chosen to honor them with great exuberance. The state question after all is, “Red or green?” As in, “Do you prefer to eat red or green chile?” Chiles are not just produce, they are a way of life.

New Mexico Chile Verde, also know as Green Chili and Green Chile Stew, is a dish I discovered years ago on a cross-country trip. A native New Mexican friend made it for me and I was baffled by the concept of chili that wasn’t red… And didn’t contain tomatoes, beans, or beef.

What was this strange and wonderful concoction!?

How To: New Mexico Chile Verde (Green Chili)

New Mexico Chile Verde (Green Chili) is known for not having an official recipe. It consists of slow cooked green chiles and pork; all other ingredients are optional.

Locals would avidly tell you that the chile peppers you use matter quite a bit. The long green “New Mexican” style chiles are a state treasure.

What I buy at the market in North Carolina would only be considered a shadow of real New Mexican chiles. They say the dry barren soil of New Mexico produces the hottest and most flavorful chiles. Known commonly as Hatch Chiles (grown in Hatch) or Big Jims, these chiles are a source of great pride.

I asked my friend what kind of chiles I should use to make New Mexico Chile Verde (Green Chili). She answered, “Green.” Looking over the selection in the market I asked, “What kind of green chiles?” With a tinge of exasperation she replied, “GREEN!”

Like I said, in New Mexico, it’s green or red.

Authentic New Mexico Chile Verde (Green Chili)

So trying to be the happy-medium, I’ve prepared my version of New Mexico Chile Verde (Green Chili) with locally grown green chiles. I substituted a mixture of Anaheims (a milder New Mexican style chile), Poblanos for depth of flavor, and a couple Jalapeños for heat.

The addition of stewed tomatillos, cilantro, and a splash of lime juice at the end make for an exciting bowl.

It’s spicy, zesty, and GREEN in more ways than one!

New Mexico Chile Verde (Green Chili)

New Mexico Chile Verde (Green Chili)
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3.92 from 23 votes
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New Mexico Chile Verde (Green Chili)

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
New Mexico Chile Verde (Green Chili) - A rich and savory green chile recipe with is loaded with flavor!
Servings: 6

Ingredients

  • 1/4 cup oil
  • 4 pounds pork butt, trimmed and cut into 1 1/2-inch cubes
  • 2 large onions, peeled and chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon oregano
  • 4 cloves garlic, minced
  • 2 Anaheim peppers, chopped
  • 2 Poblano peppers, chopped
  • 1-2 jalapeno peppers, seeded and diced
  • 1 pound tomatillos (peeled and cleaned), chopped
  • 2 bay leaves
  • 1 bunch cilantro (large), chopped
  • 3 tablespoons masa (corn flour)
  • 4 cups water or chicken stock
  • 1 tablespoon salt, divided
  • Lime wedges for garnish

Instructions

  • Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
  • Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
  • Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
  • Take 2 forks and break the pork up even more. Salt and pepper to taste.

Nutrition

Serving: 1cup, Calories: 626kcal, Carbohydrates: 23g, Protein: 63g, Fat: 30g, Saturated Fat: 7g, Cholesterol: 186mg, Sodium: 1657mg, Potassium: 1599mg, Fiber: 5g, Sugar: 8g, Vitamin A: 320IU, Vitamin C: 49.9mg, Calcium: 115mg, Iron: 6.4mg
Course: Main Course, Soup
Cuisine: Tex-Mex
Author: Sommer Collier

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80 comments on “New Mexico Chile Verde (Green Chili)”

  1. Thanks for this recipe. I make this (green chile stew) all the time, doing it differently every time, just because I’m lazy, and have made it enough that I can usually adjust here or there with the seasonings. I lived in New Mexico for a couple years. I remember noticing not too long after arriving they put green chile on everything. A colleague told me “We put green chile on everything, even bagels.” Thought that was wierd, then not long after developed what is now, and probably will be, a life-long green chile addiction. So I thought i’d throw in some of my own experiences for what they’re worth.

    First, there’s a company called Santa Fe Ole (Contact@SantaFeOleFoodCo.com) Phone: (505) 473-0724 selling mild, medium and hot hatch chiles in jars, and available in markets–I get mine where I live in Dallas TX. My stew always comes out way better when I use Hatch/NM chiles. No food snobbery here, and if you don’t live in the southwest, then you make do what what you have–anaheim, poblano, fresno, etc. But I have tried all these, and more, as well as various canned types, and they are ok, but just not the same. To the recipe above, I usually add some sage; I skip the jalapenos (FYI the Santa Fe Ole chiles are hot! Even the medium is pretty spicy–fine for me but not the family), and if I am adding in some peppers for heat, I use whole serranos–I split em down the middle and throw em in whole, stem and all. I omit the bay leaves. Agree on the pork butt. Pork shoulder works too. Definitely not pork chops or other lean cuts–too lean, meat comes out dry and chalky, especially after a long simmer. I’ve tried browning and not browning the meat first–both seem to work well. I use mexican oregano, which seems a lot stronger than the oregano (Italian?) usually found in the supermarket–so sparing use here. Yes to the tomatillos. You can add even more tang with some lime juice, to taste, which you also mentioned here, with the lime wedges. Yes to the fresh cilantro, roughly chopped is ok–it mostly disintegrates anyway. The main thing I’ve tried to improve on over the years is the real green chile taste be more pronounced–in my experience, it’s VERY easy for it to get disguised under the cumin, garlic, and even the chicken stock. So I’ve gradually cut back, in fact way back on the water/stock. I try to add moreno more than a cup, two at the most of stock (chicken stock, low sodium), and then just go for a long, low simmer, with liquid coming from onions, tomatillos, chiles, etc, adding stock only as necessary. This gives a very think soup which can then, of course, be ladled over darn near anything. Add a dollop of sour cream at serving time if you wish (especially if you happened to brew up a batch that’s intolerably spicy (a nice problem to have, really). I serve with fat/fajita flour tortillas, not the thin ones for burritos. My best dish: Make this on day 1, eat as a soup/stew, then on day 2, make what i call chile verde scramble: Start with scrambled eggs made in a frying pan. Plate the eggs, then in the same pan, turn the heat to high, then ladle in 3/4 cup or so (per serving) of the stew. With the hot pan, it will boil soon, and also quickly reduce, which intensifies all the flavors. This works well making 1-2 servings at a time–if you do more, then stew won’t develop that really fast boil, more like ‘frying’ really, that provides for the nice reduction. When reduced to your liking, use a spatula to kind of slide it out of the pan and right over the top of the eggs. Finish with a handful of grated monterey jack cheese on top, and may a few sprigs of cilantro, hot fajita tortillas on the side. I never get tired of this. Had it this morning. Here’s the last thing: on my quest to get even more concentrated green chile flavor, today I order some natural hatch green chil flavor concentrate from a commercial flavoring company–who knew there was such a thing. Can’t wait to try this. https://flavorconcentrates.com/mct-natural-hatch-green-chile-flavor. Thanks again for this great recipe, and the preceding article too, celebrating this wonderful New Mexico/Southwestern cuisine.

  2. How do you have the nerve to call this New Mexico Green Chili when you are using Anaheim and Poblano chilies?????

  3. Best green chili recipe ever!! So worth the time and extra ingredients. Making my second recipe as I write. Used with eggs, taco chips, taquitos etc. Delicious!!!

  4. By the way, I use Hatch Green Chiles.

  5. Fantastic!

  6. I had mild hatch chilis and used about eight of these. Delicious :)

  7. Only one thing to get picky about- you should use Mexican Oregano. Regular oregano is too sweet. Other than that, this is a perfect recipe.

  8. This is in the pot as we speak! My daughter and I both did the prep work-it took us an hour and a half. We are using Hatch Chilis and jalepenos. It smells devine, and we cant wait to try. Cheers!

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  10. Great chile dish…I was short of mild chiles so added half a jar of Herdez Salsa Verde to round it out along with some roasted Hatch and some home grown bells and spicy Anaheim peppers. Also added some home cooked pintos and a diced yellow squash so it wouldn’t be too spicy for hubby – I have a bad habit of doing that. Made about half the recipe using some precooked shredded port loin, and it came out great. I’ll use some of the leftovers to cover cheese enchiladas later this week and some of it for work lunches. I think everyone has their unique take on what Chile Verde should be, so make it your own. This was a great recipe to work from. Thanks!

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  12. As someone who grew up on Hatch green chile, it’s wonderful to see a recipe that captures the flavor as closely as possible. There isn’t a perfect replacement, but this is the closest I’ve ever seen. I can’t get the good stuff in Florida, so this will be a great alternative. Thanks

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  14. What would the cooking time be using chicken? I don’t eat pork or beef
    so was thinking about doing this with chicken.

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  16. While this looks very good, it is not a true New Mexico Green Chile Stew (I am a born and raised New Mexican). Substitute NM green chile for all the other peppers, omit the tomatillos, masa and cilantro, and your closer. This recipe is more what a Californian would think NM/ Mexican chile is. That being said, I occasionally like a more traditional Mexican tomatillo chile verde, and this does look good.

  17. Once a year Hatch Chiles are available here. I buy a case and then roast them and put them in the freezer. Only special recipes get my Hatch peppers. This recipe certainly deserves the peppers from my secret stash.

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  19. I am definitely gonna try chili verde tonight, thank you for enlightening me.

  20. That picture at the top of all the green vegetables is amazing. I agree with the eating what grows around you until one runs up against the wall of cost. Many folks can’t afford to hit the co-ops or farmers’ markets to buy local produce, especially in these days where is’t vogue and more expensive than it used to be, which is unfortunately. As much as possible though, it’s the ideal way to cook. Obviously, you’ve made the most of it and created this divine dish.

  21. I can’t imagine a chili that’s not red and made with beef and beans either, but this looks really good and you can’t go wrong with pork butt. Love your green pot too

  22. Beautiful writing and beautiful photos! The chile verde looks wonderful!!!

  23. This looks super YUM! I admire anyone who makes verde from scratch!

  24. i love the flavors!!! New Mexico has it’s own unique flavors that I ADORE!! a perfect recipe Sommer, yummy..thanks for sharing!

    Congrats on your class, filled with wonderful tips and great company!!

    sweetlife

  25. I remember the red or green chili thing in New Mexico, so hard to choose!!
    I also love the tomatillos in your recipe. I love salsa with roasted tomatillos and cilantro or oregano.
    Your chili recipe looks great to me and I like the idea of playing around with my own local chilis in this yummy bowl of green;-) Beautiful photos too!

  26. when i saw your twitter link, i immediately clicked… i hadn’t even gotten the notification yet on email… this looks phenomenal! will you be my valentine and make me some of this amazing chile verde!? haha!

  27. Picking a “green” chile here in AZ would be pretty hard. I love the varieties you ended up using, though I will admit I love Hatch chiles the best. I have yet to use a tomatillo. Ever. I keep looking at them and thinking I should pick a couple up, but then the whim passes and I go on to safer produce.

  28. I had this pork chile in New Mexico some years back when I was still living in CO. Since then, I would buy half a bushel of big Jims ( medium heat) each August and get the farm stand to roast it for me so that I can make chili verde. I miss those roasted peppers!

  29. Hey Sommer! Whoa, this is a seriously authentic looking chili verde. I love the way it looks so rich and healthful at the same time. In fact, I wish I was at your house today for the leftovers;-) I bet it’s even better the next day (smile)…
    p.s. Southwestern food is one of my favorite North American genres of cuisine too!

  30. When we first moved from CA fresh chiles were very hard to find in the regular grocery stores. I would mail order them in so I could get my fix of things like chile verde and enchilada suizas.
    Thankfully they are now plentiful in the stores here now, so when the craving strikes, I know I can get them!
    Love to make tortillas and dip them into this flavorful stew.

  31. I’ve had regular chile and green chile and I gotta say, green chile is for me! Beautiful rendition!

  32. What an incredibly delicious chile verde! This is one dish I’ve never made but need to being a lover of all things chile. I hear so much about those famed hatch chiles, would love to try them.

  33. This is one of my sons favorite dishes and he has not prepared it in awhile, I’ll have to show this to him :)
    Hope you had a wonderful valentines day :)

  34. Outstanding Chile Verde! I’m looking forward to trying it in New Mexico on our upcoming spring break trip!

  35. I’m sending this to Mountain Man in hopes that he gets the hint and goes to get the ingredients so we can have it sometime very soon :) love it!

  36. This looks great!!! A change from the pink/red dishes that I’ve been seeing! It’s so funny but I actually was in Mexico for Valentine’s Day so seeing this is perfect!

  37. I can see why this dish inspired you!! I have never had a green chili, but I love salsa verde, so I can see how these flavors coming together and cooking pork into a succulent mass of deliciousness can be addictive!! It’s funny how the chiles are simply green or red to the people in NM. There are SO many varieties out there. I like the combo you’ve used :)

  38. Chile verde looks super good- and I simply love your new website! awesome :)

  39. Wow, you chile verde looks so so tasty…love the step-by-step pictures :-)

  40. I just love opening up this cheery and colourful site: it has spiced up my day without even reading it! Thoughtfully written post and really nice reflective comment from Steve. I love that about blogging. I will most definitely be making this – thought it certainly is not regional. I love Mexican food. I am a BIG local and regional enthusiast, so I will definitely have to wait until the summer here where I could source most ingredients. It looks so delicious. I love it when you use “my” favourite green pot!
    :)
    Valerie

  41. I have never tried making chili verde, but as i wathced yours I feel that this is a big neglect on my behalf. Beautiful dish!

  42. ooohh….. I would do anything to get my hands on tomitios (sp)? Isn’t there something spicy sweet about them?

  43. I can’t imagine a chili that’s not red and made with beef and beans either, but this looks really good and you can’t go wrong with pork butt. Love your green pot too!

  44. Oh…Sommer, this looks TERRIFIC!!!! beautiful presentation :)

    Happy V-Day

    Cheers,

    Aldy.

  45. This looks great! I have never made my own chili verde before. Thanks for the recipe! :)

  46. Wow does this look sooo good and flavorful! I’ve never had chili verde before but now I just have to. Once again, absolutely gorgeous photos! :)

  47. I honestly can’t wait to make this.
    I have a slight obsession with “verde” anything.
    P.S. Love your Fiestaware.

  48. This chili looks fabulous! I bet that Guinness tastes good with it!

  49. ooh, Spicy, this does look amazing! I must be missing the gene that likes cilantro, but everything else about this recipe speaks to me. thanks…definitely gonna skip over here the next time I make soup & use your spice combinations for a veggie soup. yum, can’t wait!

    and I must NOT forget the cooking class in 2 days. thx for reminder!

  50. Looks great, but the pic of all the different green chiles scares me! Is it really spicy/hot, or not so much if you cut out the seeds?

  51. This makes me miss New Mexico! I’ve visited a few times, and I always eat the most amazing bowls of green chile. I want some right now! Thank you for sharing. I hope you are having a day of sweet treats and love. Happy Valentine’s!

  52. Gorgeous bowl of yumminess! I have eaten but not made chile verde. It looks so delicious and inviting…I will have to check out the pepper section next time I’m in the produce section. Thanks for the inspiration, Sommer!

  53. This just looks oh so good. Thanks for the recipe. You have a wonderful blog. Really like it!

  54. lovely picture and presentation

  55. I adore tomatillos in chile. Are they a common ingredient in New Mexico-style chile? Actually, I’m scratching my head and wondering how I didn’t know that New Mexico has it’s own kind of chile. I’ve never been there but this gives me another reason to go (on top of the freshly-smoked chilies I’ve heard a ton about).

  56. I love Hatch chilies too but as a substitute that mix sounds good. Have you noticed lately that jalapenos don’t seem as hot as they used too? I am wondering if the variety you can get in the stores is different now and has less heat? I don’t know but I think something is up. I also have the exact same fiesta ware that you do and I always use mine for chili – the bowls are the best size. Good luck Wednesday- I am going to try to watch.

  57. I had my first chili verde in New Mexico and yours enchants just as much. Talk about your green chilies! Love the heat for the day!

  58. This looks soooo delicious Sommer! I could eat a plate now with a cold beer. ;)Happy Valentine’s to you too! xxoo

  59. Wow. This looks SO good. It looks even better because you have beer and fritos served with it. *drooool*

  60. simply great bowl of mexican chile…the fresh greens are looking so vibrant, wud luv to give it a shot !

  61. Wow, mouth.watering. That bowl of yumminess looks fantastic! Thank you for changing it up for me, Sommer… I have seen a whole lot of pink and red today..my eyes needed a rest. :)

  62. This reminds me of some of the Indian cooking that I do! I dont eat pork but will be substituting chicken or turkey!

    yum!

    Jas from http://www.facebook.com/oureyeseatfirst and http://www.oureyeseatfirst.com

  63. That looks amazing and just right up my alley. Those fritos are perfect for scooping it right out of the bowl.

  64. Sommer, this chile verde looks amazing! Great job with it…t he meat looks so tender and flavorful. And amazingly, there are so many greens in it. I love that there isn’t any official recipe for this dish, that means I can make it and not worry about making it wrong ;)

  65. I am more than happy to eat some greens at this pinky day! :-)) Looks very delicious.

  66. Delicious! My husband loves chile verde.

  67. My freezer has been stocked with Hatch chiles for over 30 years. Every September we used to drive down to NM and bring back a gunny sack full, and I’d spend two days roasting them. But now, each fall, they can be found roasting all over the city of Denver. I have tried the Big Jim’s, they can be a little too hot, depending on the season. Green Chile with pork is such a wonderful dish. Poblano’s are one of my favorite peppers and even though I’ve never used them for this soup, I think they’d make a wonderful addition. I’ve never put tomatillas in mine, sounds like an interesting idea.

  68. Hatch, New Mexico is on my bucket list. I think it would be a chile and pepper extravaganza! Cheers!

  69. Your melting pot comment got me thinking …

    They say the apple does fall far from the tree. Then again, whenever someone isn’t like Mom or Dad, they always say that the factor in question tends to skip a generation. So I guess there’s a saying for everything.

    The other day my dad told me that he thought it was interesting that he had made it some sixty-odd years on this planet without ever seeing a chipotle pepper, and now he can’t turn around without bumping into one. You can get chipotle in sauces at McDonalds, in Kraft mayonnaise, and in every brand of salsa on the grocery store shelf. And you don’t have to live in the southwest to find it any more. It’s everywhere.

    To my dad, this is an unwelcomed change. It’s a sign that the world is changing too quickly. If someone wants to seek out a foreign new flavor, he should have to seek it out. Stumbling onto it is fine, but having it thrust is our faces is something else. Call it progress, but at some level it’s a sign that the old ways are just that, the old ways, on their way out, being replaced at a rate that some of us are not quite ready for.

    And it’s not like my dad is a white bread, steak and potatoes type. Granted, you can count the great Irish culinary contributions to society on one hand, but my dad did live in New Orleans for the better part of two decades. And those folks will mix just about anything together and call it something I can’t pronounce. So it’s not that the chipotle itself is too weird for him; he’s just not crazy about the intrusion of a regional flavor into places where it shouldn’t be, like the center aisles of the grocery store and generic fast food restaurants.

    When he told me that he was about sick of having chipotle sauces shoved in his face, he might as well have been speaking Martian and trying to explain string theory to me. For starters, it seems to be the free market at work. There must be a demand for it, or it wouldn’t be there. And while there may be a marginal at best societal benefit to increased Scoville-awareness, I have trouble understanding a down side to people from other here sharing a bite to eat with people over there. And if they can’t share an actual sit-down meal, then sharing the techniques are the next best thing.

    Where my dad sees the old, familiar ways being crowded out, I only see the continual process of refining and refining and refining that which we have. I can whip up a tray of blackberry cobbler, but that doesn’t mean I’m replacing my great-grandmother’s chocolate chip cookies, which will always be the gold standard for desserts. I’m not so sure culture is a zero net game. The addition of X doesn’t mean that Y must decrease by the same amount.

    But it is interesting that father and son are wired so differently. My dad wants to be able to walk into the grocery store and see everything he expects in the place where it should be. I want to walk in there and get surprised by something I’ve never heard of before, which I will then look up to see where it came from and what one does with it.

    • Yeah, it’s tricky for sure. People respond quite differently to changes and preferences in food. I personally like the “progress” as long as the effects aren’t detrimental!

    • I wanted to reply to Steve’s post, even though it is from almost 8 years ago. Your words really struck a chord with me, because I see your dad in myself, although I do ride both sides of the fence when it comes to foods remaining in their respective regions of the country. I’m almost 59, and I can identify with your dad’s opinion that “chipotle is everywhere. I too never heard of a chipotle pepper until this phenomenon hit. I love the idea that we should travel our great country and have each area’s “cultural experience”, but for some, that is impossible to do. I suppose the fact that Amazon can bring it to us in less than 48 hours is a blessing.

      I think what really touched me about your dad is his feeling that something is lost now. I completely agree with him. My grandmother was a very large influence in my life, particularly with food, cooking it, and sharing it with family. She taught me to appreciate simple things, like eating tomatoes from the garden, or taking that tomato and adding some bell pepper and onion and a splash of Italian dressing. Cooking a delicious meal for family and friends was love. I tried to bring my own daughter up this way, but she and her husband almost act as though food from the garden has some sort of contamination; dirt, perhaps? They are all about going out to eat, rather than cooking, and my grandkids are being raised in that environment. There is no such thing as coming to grandma’s house and learning about the garden and cooking techniques. Gardens have bugs, and maybe even a snake, and it’s hot outside. I sometimes feel like I have so much history to share, and no one really cares. So while I appreciate a thriving economy and the ability to have the culinary world at our fingertips, I too feel sad at times. Something is lost indeed; something simple and wonderful.

      • I agree. I cook. I don’t have kids/ grandkids, but I understand completely the issue about prefwrring to go out, etc. luckily, my grandparents had a veg garden and my Mom has always liked to cook. 

  70. It’s true…no one does green chilis like this! Fantastic!

  71. Ooooo, this looks so good!! Really bright flavors!!