New Mexican pork chile
Chile verde
Pork and New Mexico green chile — the state question is red or green. This pot is green.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Chile verde.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Rest
- None
- Total
- 1 hr 50 min
- Difficulty
- Easy
- Spice
- Hot
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
New Mexican chile is not Tex-Mex and not a bowl of canned green sauce. It is pork (or sometimes beef) simmered with roasted New Mexico green chiles, onion, garlic, a little cumin, until the chile is the gravy. Red chile is the dried-pod sister. Christmas is both. This is a home chile verde with Hatch or Anaheim if Hatch missed you. Roast, peel and chop New Mexico green chiles — Hatch when you can, Anaheim or a mix when you cannot. Brown cubed pork, soften onion and garlic, add the chile, a little cumin and oregano, and enough water to make a gravy of the chile itself. Simmer until the pork gives. Red chile is the dried-pod sister; Christmas is both in the same bowl. Flour tortillas on the side. It is not Tex-Mex and not a tin of green sauce poured over meat.
Ingredients
- Pork, shoulder, cubed900 g
- Fresh chilli, Hatch, Anaheim or poblano, roasted and chopped400 g
- Onion1 large
- Garlic5 clove
- Cumin4.9 ml
- Oregano4.9 ml
- Wheat flour (optional)15 ml
- Neutral oil30 ml
- Salt7.4 ml
- Water500 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Roast and peel the chiles. Brown the pork in oil. Soften onion and garlic.
20 minStep 2
Dust with flour if you want a thicker pot. Add chile, cumin, oregano, water and salt. Simmer 70 minutes until the pork gives.
70 minStep 3
Flour tortillas, rice, a fried egg if it is breakfast. Red chile on the side for Christmas.
3 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
Pork → Chicken thighs
Faster. Still a chile pot.
Tips
- Frozen Hatch chile is a New Mexican freezer staple and a fair year-round swap.
- Too mild? A jalapeño in the roast. Too hot? More onion, more time.
History & culture
New Mexico's state question: red or green? The chile is the dish, not a condiment on a burrito — though it also goes on a burrito. New Mexico's state question is red or green. The chile is the dish, not a condiment, though it also goes on a burrito, an enchilada, and a breakfast plate with an egg. Frozen Hatch is a year-round freezer staple. Heat varies by crop year. Taste before you dare people.
Pueblo and Hispano chile growing, pork after the Spanish. Hatch is a valley and a brand. Pueblo and Hispano chile agriculture; pork after Spanish livestock. Hatch is a valley and a brand. You are simmering pork in roasted green chile until the chile is the sauce. That is New Mexican chile verde. Do not file it under generic chilli con carne.
Regional variation
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does New Mexican pork chile take?
1 hr 50 min all in — 20 min prep, 1 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Pork → Chicken thighs. Faster. Still a chile pot.
Any tips from this recipe?
Frozen Hatch chile is a New Mexican freezer staple and a fair year-round swap. Too mild? A jalapeño in the roast. Too hot? More onion, more time.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
Similar dishes
Checking your allergy settings…