If you crave vibrant, soulful flavors that warm you from the inside out, this Green Chili (New Mexico Chile Verde) Recipe is going to become your new favorite comfort food. It’s a dish bursting with tender vegetables, fresh green chiles, and just the right touch of spice that perfectly balances heat and zest. Originating from New Mexico, this chile verde is a star in Southwestern kitchens for its deep, satisfying flavor and hearty texture. Whether you’re making it for a cozy weeknight dinner or sharing it at a festive gathering, this recipe brings an authentic taste of the Southwest straight to your table.

Ingredients You’ll Need

Two white bowls filled with a thick brown stew containing tender chunks of meat mixed with a rich sauce. The stew is garnished with bright green chopped scallions and fresh cilantro leaves scattered on top, adding a pop of color. Each bowl has a lime wedge resting on the edge, with one wedge partially resting inside the stew. Above the bowls is a large pot filled with more of the same stew, showing a meaty texture and sauce. To the right, a small white bowl with a blue and white patterned inside holds three lime wedges. Below left is a colorful cloth with red, orange, yellow, and green stripes resting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Green Chili (New Mexico Chile Verde) Recipe plays a crucial role in creating its signature taste and texture. From the fresh Hatch and Poblano peppers delivering that vibrant green heat to the masa flour which lends a smooth, thick finish, these ingredients keep it simple yet incredibly flavorful.

2 large onions, peeled and chopped: They provide a sweet and savory base that softens perfectly as it cooks.
1 tablespoon ground cumin: Adds warmth and earthiness that complements the chiles beautifully.
1 tablespoon ground coriander: Bright and citrusy, it lifts the overall flavor profile.
1 tablespoon oregano: Brings a fragrant, herbal note that deepens the chile verde’s complexity.
4 cloves garlic, minced: Infuses a bold, aromatic punch throughout the dish.
2 Hatch peppers, chopped (or Anaheims): The heart of the chile verde, these provide authentic heat and color.
2 Poblano peppers, chopped: Contribute a mild smokiness and subtle sweetness.
1-2 jalapeno peppers, seeded and diced: Adjustable spice level to suit your heat preference.
1 pound tomatillos (peeled and cleaned), chopped: Their tartness perfectly balances the dish’s richness.
2 bay leaves: Like little flavor bombs, they add depth and savory undertones as it simmers.
1 bunch cilantro (large), chopped: Sprinkles of freshness that brighten every bite.
3 tablespoons masa (corn flour): This thickens the stew and adds a subtle corn flavor.
4 cups water or chicken stock: Chicken stock will boost the richness, while water keeps it lighter.
1 tablespoon salt, divided: Essential for enhancing all the vibrant flavors perfectly.
Lime wedges for garnish: A zesty citrus finish that brings the whole dish alive.

How to Make Green Chili (New Mexico Chile Verde) Recipe

Step 1: Prepare the Peppers and Tomatillos

Start by washing, peeling, and chopping your tomatillos and peppers. Removing the seeds from jalapenos helps control the heat, but feel free to leave some in if you love spice. The freshness of these ingredients gives your chile verde its bright green color and distinct tangy flavor, so don’t skip this essential prep.

Step 2: Sauté the Aromatics

In a large pot, sweat the chopped onions and minced garlic until they’re soft and golden. This base layers sweetness and savoriness that melds perfectly with the spices and peppers. The inviting aroma at this stage will already have you craving the final dish.

Step 3: Add the Spices and Peppers

Stir in the cumin, coriander, and oregano to toast their flavors slightly before adding your chopped Hatch, Poblano, and jalapeno peppers. Letting these mingle over medium heat develops the hearty, complex flavor that defines this Green Chili (New Mexico Chile Verde) Recipe.

Step 4: Incorporate Tomatillos, Bay Leaves, and Liquids

Next, fold in the tomatillos and bay leaves, pouring in your water or chicken stock along with half the salt. The tomatillos bring a tangy brightness that cuts through the spices, making the dish both zesty and rich. Bring everything to a gentle simmer and let it cook low and slow to marry all those lovely flavors.

Step 5: Thicken with Masa and Finish with Cilantro

Once the chile verde has cooked down and thickened slightly, whisk in the masa corn flour mixed with a little water to avoid lumps. This step gives your stew a creamy, smooth texture that’s purely comforting. Finally, stir in the fresh chopped cilantro and adjust salt to taste. The cilantro adds that irresistible fresh pop you want in every bite.

How to Serve Green Chili (New Mexico Chile Verde) Recipe

The image shows a large white pot filled with a thick stew made of shredded meat and green sauce, with visible layers of tender meat chunks mixed inside a textured greenish-brown sauce. On top, fresh green chopped scallions and cilantro leaves are scattered evenly. The stew appears rich and chunky, with a bay leaf resting in the middle. A wooden spoon is resting inside the pot, partially covered with the stew, positioned diagonally from the top left to bottom center. The pot is placed on a white marbled surface, with a wooden cutting board at the bottom left holding sliced scallions and a lime to the right of the pot. A colorful striped cloth with yellow, red, and green stripes is tucked behind the pot. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like fresh lime wedges and extra chopped cilantro are all you need to elevate this dish. A squeeze of lime just before eating brightens the flavors and adds a refreshing zing that cuts through the richness beautifully.

Side Dishes

This chile verde pairs wonderfully with warm, fluffy rice or soft corn tortillas for dipping. You can also serve it alongside refried beans or a fresh green salad to balance the hearty, spicy stew palate.

Creative Ways to Present

For a fun twist, ladle the Green Chili (New Mexico Chile Verde) Recipe over baked potatoes or spoon it atop scrambled eggs for a hearty brunch. It also works as a flavorful filling for enchiladas or burritos, turning everyday meals into exciting Southwestern-inspired creations.

Make Ahead and Storage

Storing Leftovers

You can store leftover green chile verde in an airtight container in the refrigerator for up to 4 days. Flavors often deepen overnight, so the next day it tastes even better.

Freezing

This recipe freezes beautifully! Portion the chile verde into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of water or stock if it’s too thick. Microwaving works too, just heat in short intervals and stir well for even warming.

FAQs

Can I use other types of peppers for this recipe?

Absolutely! While Hatch and Poblano peppers give the traditional flavor, Anaheim or other mild green chiles work well too. Adjust the quantity based on your heat tolerance and availability.

Is this recipe very spicy?

The heat level is quite manageable and can be adjusted by the number of jalapeno peppers or seeds you include. Feel free to reduce or increase jalapenos to suit your spice preference.

What can I substitute for masa if I don’t have any?

If masa flour isn’t on hand, cornstarch mixed with water is a good alternative to thicken the stew. Just add it gradually to avoid clumping.

Can I make this recipe vegetarian?

Yes! Simply use water or vegetable stock instead of chicken stock, and this recipe will still taste fantastic with all its fresh, green flavors shining through.

How long does this chile verde keep its flavor after cooking?

Flavors often improve after sitting a day or two in the fridge as the spices meld further. It tastes wonderful up to 4 days refrigerated and even better when reheated gently.

Final Thoughts

I can’t recommend this Green Chili (New Mexico Chile Verde) Recipe enough if you’re seeking a dish that’s rich in flavor, full of warmth, and easy enough to make anytime. Its combination of fresh peppers, aromatic spices, and comforting textures brings a little bit of New Mexico magic right to your kitchen. Go ahead and give it a try—you’re going to love how it feels like home in every spoonful.