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. While there apparently is no canonical recipe for Chile Verde (green chile), all versions involve roasting fresh green chile peppers and cooking them slowly with meat (usually pork but also beef, chicken, or turkey), garlic, oregano, and cumin. The consistency is usually much thinner than Texas-style chili and is sometimes listed on restaurant menus as "green chile stew". In addition to being eaten by the bowl (sometimes with pinto beans or diced potatoes added), Chili Verde often is treated
Source and licence
"New Mexico Chili Verde" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:New_Mexico_Chili_Verde, revision 4518787), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:New_Mexico_Chili_Verde&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518787
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Southwestern (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- Combine bell peppers, chili peppers, water, tomatoes, bouillon, oregano, cumin, and coriander in a large pot. Cook over medium heat until peppers are tender.
- 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.
- Heat butter in the skillet over medium-low heat. Add flour. Cook, stirring frequently, until flour browns, about 2 minutes.
- Add flour mixture to chile. Continue cooking and stirring until thickened to preference.