New Mexico Green Chili Recipe
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
6
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Calories
626 kcal
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Course
Main Course, Soup
New Mexico Green Chili Recipe
Description
This recipe uses diced pork butt seared in oil and seasoned with salt, building a browned foundation of flavor. Aromatics like onion, garlic, and a combination of cumin, coriander, oregano are sautéed before adding Hatch, poblano, and jalapeno peppers, which contribute heat and depth. Fresh tomatillos add brightness and acidity. Bay leaves and cilantro provide herbal notes while masa flour is tossed with the pork to help thicken the stew during the long simmer.
The pot simmers covered for about three hours until the pork is tender enough to pull apart with forks, ensuring a rich texture that melds with the sauce. The resulting green chili is thick, flavorful, and slightly spicy, with layers from the peppers, herbs, and tomato-like tomatillos.
This chili is traditionally served with lime wedges to brighten the flavors. It can be enjoyed as a main dish with tortillas or rice, or used as a topping or filling in various Southwestern dishes. Leftovers store well refrigerated or frozen, enhancing convenience.
Adjust the spice level by varying jalapenos, and taste for seasoning near the end to balance salt and pepper.
Ingredients
- 1/4 cup neutral cooking oil generic cooking oil
- 4 pounds pork butt trimmed and cut into 1 1/2-inch cubes
- 2 onion peeled and chopped, large
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 tablespoon oregano
- 4 cloves garlic minced
- 2 Hatch peppers chopped (or Anaheims)
- 2 poblano pepper chopped
- 1-2 jalapeno pepper seeded and diced
- 1 pound tomatillos (peeled and cleaned), chopped
- 2 bay leaf
- 1 bunch cilantro (large), chopped
- 3 tablespoons masa (corn flour)
- 4 cups water or chicken stock
- 1 tablespoon salt divided
- lime for garnish, wedges
Instructions
- 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.
Notes
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months for later meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 626kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 63g | 126% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 186mg | 62% |
| Sodium | 1657mg | 69% |
| Potassium | 1599mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 49.9mg | 55% |
| Calcium | 115mg | 12% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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