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New Mexico Chili Verde

New Mexico Chili Verde — a chili recipe, 12 ingredients.

Serves 5 · Chili

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 6 tablespoons butter or margarine → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0