New Mexico Chili Verde

New Mexico Chile Verde is the most popular version of chili con carne in the U.S. state of New Mexico.

serves 5

Ingredients

• 2 green bell peppers, chopped (not frequently used in New Mexico)
• 4 large, mild green chile peppers
• 5 cups water
• 1 large can (16 oz) stewed tomatoes
• 2 tablespoons pork bouillon granules
• 1 tablespoon dried oregano
• 1 tablespoon whole cumin seeds
• 1 tablespoon coriander
• 8 oz ground pork
• 1 large onion, chopped
• 6 tablespoons butter or margarine
• ⅓ cup (240 ml) all-purpose flour

Steps

1. Combine bell peppers, chili peppers, water, tomatoes, bouillon, oregano, cumin, and coriander in a large pot. Cook over medium heat until peppers are tender.
2. Meanwhile, cook pork and onion in a skillet over medium heat, stirring occasionally, about ten minutes, or until pork is browned and crumbly. Drain pork and add to chile mixture. Simmer for 20 minutes.
3. Heat butter in the skillet over medium-low heat. Add flour. Cook, stirring frequently, until flour browns, about 2 minutes.
4. Add flour mixture to chile. Continue cooking and stirring until thickened to preference.

More recipes with bell pepper, chile peppers, tomatoes, pork, broth or stock, oregano, cumin, coriander, onion, butter or flour

Adapted from “New Mexico Chili Verde” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.