New Mexican Chile Verde Recipe

Name: New Mexican Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Oil; 4 pounds Pork Butt, Trimmed And Cut Into 1 1/2 Inch Cubes; 1 Tablespoon Salt, Divided; 2 whole Onions, Chopped; 1 Tablespoon Ground Cumin; 1 Tablespoon Ground Coriander; 1 Tablespoon Dried Oregano; 4 whole Garlic Cloves, Minced; 2 whole Anaheim Peppers, Chopped; 2 whole Poblano Peppers, Chopped; 2 whole Jalapeno Peppers, Diced; 1 pound Tomatillos, Cleaned And Chopped; 2 whole Bay Leaves; 1 bunch Cilantro, Chopped; 3 Tablespoons Masa (corn Flour); 4 cups Water; Pepper To Taste

Servings: persons

1/4 cups Oil
4 pounds Pork Butt, Trimmed And Cut Into 1 1/2 Inch Cubes
1 Tablespoon Salt, Divided
2 whole Onions, Chopped
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
1 Tablespoon Dried Oregano
4 whole Garlic Cloves, Minced
2 whole Anaheim Peppers, Chopped
2 whole Poblano Peppers, Chopped
2 whole Jalapeno Peppers, Diced
1 pound Tomatillos, Cleaned And Chopped
2 whole Bay Leaves
1 bunch Cilantro, Chopped
3 Tablespoons Masa (corn Flour)
4 cups Water
Pepper To Taste

1
Heat the oil in a large pot over medium-high heat.
2
Add the pork and 2 teaspoons of salt.
3
Brown the pork on all sides, stirring regularly.
4
Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon of fat.
5
Add the onions, remaining salt, cumin, coriander and oregano.
6
Saute for 3-5 minutes.
7
Then add the garlic and peppers.
8
Saute another 3-5 minutes.
9
Add the chopped tomatillos, bay leaves and cilantro.
10
Toss the pork with the masa and add back to the pot.
11
Stir well.
12
Finally add the water.
13
Bring to a boil, then reduce the heat to low.
14
Cover and simmer for 3 hours, or until the pork is falling apart.
15
Take 2 forks the break the pork up even more.
16
Salt and pepper to taste.
17
Serve with limes wedges and green onions!

1476

kcal

Calories

Fat

Carbs

132

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 17 ingredients. The key ingredients include: 1/4 cups Oil, 4 pounds Pork Butt, Trimmed And Cut Into 1 1/2 Inch Cubes, 1 Tablespoon Salt, Divided, 2 whole Onions, Chopped, and more.

Yes, New Mexican Chile Verde falls under the General 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!

New Mexican Chile Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions