How to Make New Mexico Style Chili Verde!!!
Roasted Chilies, Onions, Garlic, Spices, and Pork Shoulder! All cooked down together for hours to create a beautiful blend of flavors that make up New Mexico Style Chili Verde, or Green Chili. Its easy to make, and oh so very delicious!
New Mexico Style Chili Verde
4 pounds Pork Shoulder, cubed in 2 inch pieces
3 medium onions, sliced
1 head garlic, peeled and rough chop
1 bunch cilantro, rough chop
5-6 sprigs fresh oregano, or 1 Tbsp dry
1 Tbsp whole Cumin
1 Tbsp whole Coriander
3 Bay leaves
3 Anaheim or Hatch Chilies
3 Poblano Chilies
1 Jalapeño (if yo want more heat)
4 cups Chicken Stock
salt and pepper
Roast your chilies over an open flame on your gas stove, or grill. Or you can do them under the broiler, turning them to make sure they get charred bald all the way around. Transfer to a bowl and cover in plastic wrap. Let steam for 20-30 minces, then peel and remove seeds and pith, chop.
Heat a heavy bottomed pan like a Dutch oven, over medium high heat, and adda splash of oil. Season your pork well with salt and pepper, then working in batches, brown the pork on all sides. Transfer to a plate, and continue to brown all the pork.
In a dry saute pan, toast the coriander and cumin till just fragrant, grind to a powder in a coffee grinder or mortar and pestle.
Once all the pork has been browned, add your onions, garlic, and bay leaves to the pan. Saute for 5 minutes till the onion have just started to soften. Add the oregano, cilantro, and dry spices to the pan, and saute for 2 minutes. Add the roasted and chopped chilies (and jalapeño if using), stir to incorporate.
Add the pork and all juices back to the pan, add with the chicken stock and cover teh pan with a lid. Transfer to a 250 degree oven and cook for 3 hours.
Remove the pan from teh oven, and using two forks, shred the pork.
Serve with fresh cilantro on top, and cornbread on the side!
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EASY ONE POT CHILE VERDE RECIPE | no fresh tomatillos required | #chileverde #mexicanfood
This Chile Verde recipe is amazingly delicious, super easy, flexible, and convenient to make with ingredients you have on hand. I don't often have fresh tomatillos, so I use a simple substitute instead. This one pot make ahead dish is light on work, but full of bold flavor, and ultra tender pork.
Ingredients:
3 green peppers (1 poblano, 1 anaheim, 1 bell), chopped
1 large yellow onion, chopped
3 lb boneless pork, cubed
black pepper, garlic powder, and an all purpose seasoning such as Tony's Creole or Slap Ya Mama
1/2 cup all purpose flour
2 tsp minced garlic
2 cups water
28 oz can mild green enchilada sauce
7.7 oz can salsa verde
1/2 tsp dried cilantro
1 1/2 tsp Mexican oregano
a couple dashes paprika
2 tsp chicken bouillon
2 heaping Tbsp maseca + 1/2 cup water (stir together to make slurry)
Season meat with pepper, garlic powder, and all purpose seasoning, and coat with flour in a large bowl. Brown meat in large pot over high heat in a bit of oil or bacon grease. Work in 2 batches. Remove browned meat from pot and set aside. Return pot to stove and add onion and peppers, cooking until they begin to brown and onions are translucent. Add garlic, stir and continue cooking 1 minute longer, until garlic is fragrant. Return meat to pot and add remaining ingredients except maseca slurry. Cover and cook on low heat for 1 hour. Stir in maseca slurry, then continue cooking 30 more minutes, covered. Uncover and let cook an additional 30 minutes or until sauce reaches desired consistency.
Serve with Homemade Mexican Rice
#HappilyHomecooking #mexicanfoodrecipes #comfortfood
Music: Festivities in Belize by RAGE
Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili
Learn how to make a Chili Verde Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Pork & Tomatillo Stew recipe!
Pork Chile Verde- Full Recipe and How to make it- English
Chile Verde is a very popular dish in a Mexican Home. One of my favorite dishes actually. Tender Pork Meat bursting in flavor. I hope you enjoy it. Don’t forget to leave me your comments, let me know if you've had Chile Verde before, do you plan on trying my recipe or just your thoughts. I love replying to you all.
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Chile Verde Prepared with NM Hatch Chiles
I love preparing Chile Verde the traditional my traditional way with jalapeños, serranos, and tomatillos, but I also love to prepare it using hatch chiles. It gives the chile verde a bold, rich flavor.
I hope you enjoy this one.
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SAVEUR SELECTS Enameled Cast Iron 5-Quart Dutch Oven
Ingredients:
8-10 Hatch Chiles
4-5 Lbs Pork Shoulder
3 Tbsp Vegetable Oil
One Small White Onion
4-5 Garlic Cloves
3 Roma Tomatoes
1 Tbsp Mexican Oregano
1/2 Tsp Cumin
2 Bay Leaves
Salt & Pepper to your taste
4 Cups Vegetable, chicken broth, or Water + 1/4 Cup
Empava Appliances Inc.
Range Hood
Double Wall Oven
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#chileverde #hatchchile #pork #mexicanfoodrecipes