Cookbook:New Mexico Chile 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 Chile Verde, but there are many variations:
- 2 green bell peppers, chopped (not frequently used in New Mexico)
- 4 large, mild green chile peppers
- 5 cups water
- 1 large can (16-oz.) stewed tomatoes
- 2 tablespoons pork bouillon granules
- 1 tablespoon dried oregano
- 1 tablespoon cumin seeds (not powdered)
- 1 tablespoon coriander
- 8 oz. ground pork
- 1 large onion, chopped
- 6 tablespoons butter or margarine
- 1/3 cup (240ml) all-purpose flour
- 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. Serves 5-6, usually accompanied by cornbread.
Notes, tips, and variations
- If fresh green chili peppers are not available, dried Anaheim chili peppers may be substituted, but the results will be substantially different.