mexican chili

New Mexico Chile Verde (Green Chili) - This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and poblano peppers, and is perfect for spicy chili lovers!

New Mexico Chile Verde (Green Chili)

pork butt,

onions,

cumin

coriander

oregano

garlic, (minced)

Hatch peppers, (chopped (or Anaheims))

Poblano peppers, (chopped)

jalapeno peppers, (seeded and diced)

tomatillos ((peeled and cleaned), chopped)

bay leaves

cilantro ((large), chopped)

masa ((corn flour))

water (or chicken stock)

salt, (divided)

Lime wedges (for garnish)

Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.

Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.

Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.

Take 2 forks and break the pork up even more. Salt and pepper to taste.

Chile Colorado is a flavorful and authentic Mexican stew. Tender beef chunks simmer in a tasty red sauce made from dried chili peppers.

Chile Colorado

guajillo chilis (or New Mexico chilis)

ancho chilis

2-3 árbol chilis (optional)

garlic, divided

Tbsp oregano (preferably Mexican oregano)

salt

½ tsp black pepper

roast,

all-purpose flour

Tbsp canola or vegetable oil

onion,

Cut the stems off and make a slit...

Cut the stems off and make a slit along the side to open them and discard the seeds. Add the chilis into a small pot and add water until they are completely submerged. Bring to a boil, remove from heat, and allow to soak for 10 minutes. Do not discard soaking water.

Transfer soaked chilis, 2.5 cups of the soaking...

Transfer soaked chilis, 2.5 cups of the soaking water, 3 garlic cloves, oregano, cumin salt, and pepper to a blender or food processor. Blend until smooth.

If you prefer a smoother sauce (which we...

If you prefer a smoother sauce (which we do), pour the prepared red sauce through a fine mesh sieve. Use a spoon to push down and work all of the liquid portion through the holes.

Season the beef chunks generously with salt and...

Season the beef chunks generously with salt and pepper, then dredge in flour. Heat oil in a large pot or Dutch oven over medium-high heat. Sear beef chunks on all sides, working in batches if necessary. Remove to a plate.

Add the onion into the pot and sauté...

Add the onion into the pot and sauté until it begins to soften. Add in remaining two garlic cloves (finely chopped), and cook for a minute.

Add beef chunks back into the pot, along...

Add beef chunks back into the pot, along with red chili sauce and bay leaves. Mix well. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 1.5 hours, stirring occasionally.

Remove cover from the pot. Continue cooking for...

Remove cover from the pot. Continue cooking for and additional 1 hour, uncovered, until beef is tender and the sauce has reduced to a thick and rich consistency.

Serve with rice, pinto beans, and garnishes like...

Serve with rice, pinto beans, and garnishes like lime wedges and sliced radishes.

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New Mexico Chile Verde (Green Chili...

Chile Colorado

Top 2 mexican chili recipes from across the web

The most viewed mexican chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

New Mexico Chile Verde (Green Chili...

Chile Colorado

The most viewed mexican chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine