Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
New Mexico-Style Chili Verde
Getting reviews...
- Level: Easy
- Total: 2 hr 45 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 647
- Total Fat
- 49 g
- Saturated Fat
- 15 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 41 g
- Cholesterol
- 161 mg
- Sodium
- 840 mg
The Hatch chile from New Mexico gives traditional chili verde its green color and smoky flavor. But poblano peppers are just as tasty in the dish, and they’re easy to find in stores across the country. They’re mild like Hatch chiles, but a jalapeño adds extra heat.
- Level: Easy
- Total: 2 hr 45 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 647
- Total Fat
- 49 g
- Saturated Fat
- 15 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 41 g
- Cholesterol
- 161 mg
- Sodium
- 840 mg
Ingredients
Directions
- Preheat the broiler. Oil a baking sheet and arrange the tomatillos, poblanos, jalapeño, 1/2 onion and the garlic on the baking sheet. Broil until the vegetables are charred on top and the tomatillos begin to release their juices, about 4 minutes. Transfer the vegetables to a blender along with the cilantro; season with salt and pepper. Puree until smooth, adding water, 1 tablespoon at a time, if needed, to loosen. Set aside.
- Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Season the pork with salt and pepper. Working in 2 or 3 batches, add the pork to the pot in an even layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the meat to a large bowl or plate. Remove and reserve 2 tablespoons drippings from the pot; discard the rest. Deglaze the pot with water, scraping up any browned bits from the bottom. Discard the water and wipe the pot clean.
- Dice the remaining 1/2 onion. Heat the reserved 2 tablespoons drippings in the pot over medium-high heat. Add the diced onion, season with salt and pepper and cook until the onion begins to soften, about 4 minutes. Add the cumin, coriander, oregano and cloves and cook, stirring, until toasted, about 30 seconds.
- Add the pureed tomatillo mixture, then add the canned chiles, bay leaves and 4 cups water. Bring to a simmer, then add the pork and any accumulated juices, submerging the meat. Bring to a boil, reduce to a low simmer and loosely cover. Cook, stirring occasionally, until the meat is very tender and the sauce has thickened, 1 hour 45 minutes to 2 hours; add more water, 1/2 cup at a time (up to 1 1/2 cups total), to prevent the bottom from burning. Season with salt and pepper. Discard the bay leaves. Ladle into bowls and serve with cilantro, pickled red onion and jalapeños, tortillas and lime wedges.
