Ds New Mexican Chile Verde Recipe

Name: Ds New Mexican Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil, Divided; 4 pounds Pork Loin, Trimmed And Cubed; 1 whole Large Onion, Chopped; 1 Tablespoon Garlic, Chopped; 2 cans (14 Oz. Size) Low Sodium Chicken Broth; 1 can (14 1/2 Oz. Size) Petite Diced Tomatoes (with Chipotle Is Best); 2 cans (27 Oz. Size) Whole Green Chiles (or 3 Pounds Fresh Roasted), Chopped; 1 can (10 Oz. Size) Original Rotel Diced Tomatoes With Green Chilies; 1/4 teaspoons Celery Salt; ⅓ cups Flour (for Thickening); 1/2 teaspoons Salt, Or To Taste; 1/4 teaspoons Pepper Or To Taste

Servings: persons

3 Tablespoons Olive Oil, Divided
4 pounds Pork Loin, Trimmed And Cubed
1 whole Large Onion, Chopped
1 Tablespoon Garlic, Chopped
2 cans (14 Oz. Size) Low Sodium Chicken Broth
1 can (14 1/2 Oz. Size) Petite Diced Tomatoes (with Chipotle Is Best)
2 cans (27 Oz. Size) Whole Green Chiles (or 3 Pounds Fresh Roasted), Chopped
1 can (10 Oz. Size) Original Rotel Diced Tomatoes With Green Chilies
1/4 teaspoons Celery Salt
⅓ cups Flour (for Thickening)
1/2 teaspoons Salt, Or To Taste
1/4 teaspoons Pepper Or To Taste

1
Heat a large Dutch oven or sauce pot over medium high heat.
2
Add two tablespoons oil.
3
Sear pork cubes in batches.
4
Season with salt and pepper each batch after the meat sears.
5
Spoon the cooked pork to a plate and set aside.
6
Add remaining oil and saute onion until translucent.
7
Add garlic and cook until fragrant, about 1 minute.
8
Add the chicken broth being sure to scrape up the brown bits in the pan as you pour it in.
9
Add the pork back into the pot.
10
Add cans of tomatoes, chopped chiles, Rotel and celery salt and simmer for 3 hours until pork is fork tender.
11
Just before serving, take out a cup, or so, of the liquid and whisk with flour to make a smooth, thin paste.
12
Stir this mixture back into your pan and simmer for about 5 minutes to cook down the flour.
13
Stir several times to prevent sticking on the bottom.
14
We love it served smothered over simple bean burritos.

1615

kcal

Calories

Fat

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, Divided, 4 pounds Pork Loin, Trimmed And Cubed, 1 whole Large Onion, Chopped, 1 Tablespoon Garlic, Chopped, and more.

Yes, Ds New Mexican Chile Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ds New Mexican Chile Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions