New Mexico Chili Verde

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United States | Southwestern cuisine 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 as a condiment and is ladled over burritos, enchiladas, hamburgers, and fried eggs. The following is a representative recipe for chili verde, but there are many variations:

Cuisine: not stated · categories: Medium Difficulty recipes; Recipes; Recipes for chili; Recipes using all-purpose flour; Recipes using butter; Recipes using chile; Recipes using coriander; Recipes using dehydrated broth; Recipes using green bell pepper; Recipes using margarine; Recipes using pork; Recipes using tomato; Recipes using whole cumin; Recipes without cooking time; Southwestern recipes

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