New Mexico'S Best Chili Verde Recipe

Name: New Mexico'S Best Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 roasted pasilla chiles; 3 lbs pork shoulder, cut into 1/4 cubes; 1 brown onion; 4 roasted garlic cloves; 1 tablespoon salt; 1 tablespoon sugar; 1 teaspoon black pepper; 6 roma tomatoes; 4 cups chicken stock; 1 brown onion; 1/4 cup flour

Servings: persons

5 roasted pasilla chiles
3 lbs pork shoulder, cut into 1/4 cubes
1 brown onion
4 roasted garlic cloves
1 tablespoon salt
1 tablespoon sugar
1 teaspoon black pepper
6 roma tomatoes
4 cups chicken stock
1 brown onion
1/4 cup flour

1
lightly brown pork cubes in some olive oil and remove from pot.
2
Brown diced onions for about 10 min or until onions are caramelized
3
Add roasted garlic.
4
Add back the meat.
5
Add flour and cook it for a couple of minutes to remove the flour taste then Add tomatoes and Roasted dry chilies.
6
Pour chicken broth in a blender and blend chili and broth. Add the chili chicken broth to stew.
7
Bring mixture to boil and simmer.
8
Add sugar, salt and pepper.
9
Allow mixture to thicken and thoroughly finish cooking the pork.

1457

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 5 roasted pasilla chiles, 3 lbs pork shoulder, cut into 1/4 cubes, 1 brown onion, 4 roasted garlic cloves, and more.

Yes, New Mexico'S Best Chili 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.

New Mexico'S Best Chili Verde

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