New Mexico Green Chili

Author: Kathy Schowe

Print

With ImageWithout Image

New Mexico Green Chili

ingredients:

• 4 lbs  grilled pork tenderloin
• 1  large yellow onion
• 1  yellow or green bell pepper
• 1 stock of celery chopped
• 1 jalapeno seeded and chopped
• 3 cloves garlic chopped
• 28 ounces Hatch green Chile chopped
• 2 cups frozen corn
• ½ cup chopped cilantro
• 3 tablespoons ground cumin
• 1 tablespoon dried oregano
• 3 tablespoons olive oil
•  ½ cup butter
• ½ cup flour
• 32 ounce  chicken broth
• salt & pepper
• garnish with tomato, avocado, sour cream, squeeze of lime

instructions:

How to cook New Mexico Green Chili

1. Heat the oil and butter in a dutch oven or stock pot. Add the chopped onions, jalapeño, garlic, bell pepper, and celery. Cook over medium heat stirring often for 10 minutes. Season with cumin, oregano, and salt & pepper.
2. Drain the green chiles and reserve the liquid. Add to vegetables in pot and continue cooking.
3. Sprinkle the flour over the mixture, stir in and cook for another 10 minutes.
4. Add reserved green chile liquid and chicken broth. Stir to combine.
5. Bring to boil and the mixture should thicken. Then reduce to simmer.
6. Simmer for 15 minutes and then add in the frozen corn and pork.
7. Simmer on low for 30-45 minutes.
8. Toast the flour tortillas over burner on stove and lay on a plate or serve with warm corn chips.
9. Scoop out serving chili and garnish with chopped tomatoes, avocado, cilantro, squeeze of lime, and small dollop of sour cream.

NOTES:

Many years ago my Dad went fishing on the San Juan river in northern New Mexico with the Mascarenas family and the Hoys. He came home raving about the delicious green chile that Rose Mascarenas had made for them. I have adapted his recipe and I know he would have loved it too!

Created using The Recipes Generator