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?


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)
4.72 from 7 votes

New Mexico Chile Verde (Green Chili)

Prep Time
30 mins
Cook Time
3 mins
New Mexico Chile Verde (Green Chili) - A rich and savory green chile recipe with is loaded with flavor!
Servings: 6 Servings
Nutrition Facts
New Mexico Chile Verde (Green Chili)
Amount Per Serving (1 cup)
Calories 626 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 7g 35%
Cholesterol 186mg 62%
Sodium 1657mg 69%
Potassium 1599mg 46%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 8g
Protein 63g 126%
Vitamin A 6.4%
Vitamin C 60.5%
Calcium 11.5%
Iron 35.7%
* Percent Daily Values are based on a 2000 calorie diet.


  • ¼ cup oil
  • 4 pounds pork butt, trimmed and cut into 1 ½ 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 pounds peeled and cleaned tomatillos, chopped
  • 2 bay leaves
  • 1 large bunch of cilantro, chopped
  • 3 tablespoons masa, corn flour
  • 4 cups of water or chicken stock
  • 1 tablespoon salt, divided
  • Lime Wedges for garnish


  1. 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.
  2. 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.
  3. 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.
  4. Take 2 forks and break the pork up even more. Salt and Pepper to taste.

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71 comments on “New Mexico Chile Verde (Green Chili)

  1. Carmela Webbposted October 20, 2018 at 10:56 am Reply


    Rating: 5
  2. Lauraposted October 14, 2018 at 5:56 pm Reply

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

    Rating: 5
  3. Bkhunaposted August 18, 2018 at 9:25 am Reply

    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.

    Rating: 4.5
  4. Carrie Williamsposted August 16, 2018 at 9:20 pm Reply

    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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  6. Cherylposted October 18, 2014 at 4:54 pm Reply

    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!

    Rating: 5
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  8. Susanposted February 2, 2014 at 2:20 pm Reply

    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

    Rating: 5
    • Bkhunaposted August 18, 2018 at 9:27 am Reply

      I live in the Orlando area, and Lucky’s Market has fresh Hatch green chilies this month. Hurry!

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  10. pamelaposted October 31, 2013 at 1:28 pm Reply

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

    • Sommerposted November 1, 2013 at 6:03 am Reply

      Hi Pamela, the cooking time would probably be about the same, to be able to develop depth of flavor.

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  12. Cerelle Stauchposted June 28, 2013 at 10:43 pm Reply

    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.

    Rating: 4
  13. Sandyposted May 28, 2013 at 10:48 am Reply

    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.

    Rating: 5
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  15. mikeposted February 23, 2011 at 10:45 pm Reply

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

  16. The Mom Chef ~ Taking on Magazines One Recipe at a Timeposted February 20, 2011 at 7:23 pm Reply

    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.

  17. http://yemekteyizbiz.blogspot.composted February 19, 2011 at 6:25 pm Reply

    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