This is my first post on NewMexicanFoodie.com, so I thought I would share the first New Mexican dish I ever made – an easy chile verde recipe!
My mom taught me how to make this dish when I was 17 years old. It was the first meal I ever cooked for a boyfriend from scratch, even though, I did put way too many green chilies in it, which made both of our sinuses run (talk about a fun date!). Since then, I have recreated this dish too many times to count. I have made a few modifications along the way and it is now one of my favorite dishes.
Chile verde is kind of a legendary dish in New Mexico. If there are 2 things that I could say New Mexico is famous for, it is Breaking Bad and green chile. This dish highlights the distinct flavor and subtle heat of the green chile.
Easy Chile Verde Recipe
The easy chile verde recipe I am sharing is a pork chile verde recipe, although I have had chile verde with chicken before. I tend to prefer pork for this dish. I make a couple variations with it – sometimes using marinated pork loin, other ties using boneless pork chops. For this recipe, I am using ground pork.
I also add in a homemade chicken broth, fresh onions and garlic, diced potatoes, and of course the green chilies. The green chilies I use are mild, and I puree them in a blender with a little water or chicken broth, to add a beautiful color and flavor to this easy chile verde recipe.
I recommend serving your chile verde with a fresh flour tortilla, warmed on a griddle until they’re just the slightest bit crispy. You can tear off pieces of your tortilla and dunk them in your spicy
Easy Chile Verde
An easy recipe for green chile verde with ground pork, green chiles, and potatoes.
- 1 pound ground pork
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1/2 cup green chile pureed
- 4 cups potatoes peeled and cubed
- 2 tbsp cumin
- salt and pepper to taste
Cook ground pork in a large skillet until no longer pink. Set aside.
Add olive oil to skillet and warm over medium-high heat. Add in onions and saute for 8 - 10 minutes, or until soft and translucent. Add in garlic, saute another minute, then add in cooked pork, chicken broth, green chilies, potatoes, cumin, salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 20 - 30 minutes, or until potatoes are softened.
Serve with a warm flour tortilla