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Green Chili (New Mexico Chile Verde) Recipe

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3.9 from 85 reviews

This Green Chili Recipe (New Mexico Chile Verde) is a vibrant and flavorful stew featuring a medley of roasted green peppers, tomatillos, and aromatic spices. Perfectly balancing heat and earthiness, it’s a traditional dish ideal for serving over rice or with warm tortillas. The combination of Hatch and Poblano peppers, along with jalapenos for a mild kick, makes this recipe authentic to New Mexican culinary traditions.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables and Herbs

  • 2 large onions, peeled and chopped
  • 2 Hatch peppers, chopped (or Anaheims)
  • 2 Poblano peppers, chopped
  • 1-2 jalapeno peppers, seeded and diced
  • 1 pound tomatillos, peeled, cleaned, and chopped
  • 4 cloves garlic, minced
  • 1 bunch cilantro, chopped
  • 2 bay leaves

Spices and Seasonings

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon oregano
  • 1 tablespoon salt, divided

Other Ingredients

  • 3 tablespoons masa (corn flour)
  • 4 cups water or chicken stock
  • Lime wedges for garnish

Instructions

  1. Prepare the Ingredients: Begin by peeling and chopping the onions, seeding and dicing the jalapenos, and chopping the Hatch (or Anaheim) and Poblano peppers. Peel, clean, and chop the tomatillos. Mince the garlic and chop the cilantro. This sets the stage for your chile verde base.
  2. Sauté the Onions and Spices: In a large pot or Dutch oven over medium heat, add a bit of oil and sauté the chopped onions until translucent. Then stir in the ground cumin, ground coriander, oregano, and minced garlic, cooking for another minute until fragrant to release the spices’ aromas.
  3. Add the Peppers and Tomatillos: Add the Hatch, Poblano, jalapeno peppers, and tomatillos to the pot. Stir well to combine with the sautéed onions and spices.
  4. Add Liquid and Seasonings: Pour in the 4 cups of water or chicken stock and add the bay leaves and half of the salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes to meld the flavors and soften the vegetables.
  5. Thicken with Masa: In a small bowl, mix the masa (corn flour) with a little cold water to form a smooth slurry. Stir this into the simmering chili verde. Continue cooking for another 5-10 minutes, allowing the stew to thicken slightly.
  6. Add Cilantro and Final Seasoning: Remove the bay leaves and stir in the chopped cilantro. Taste and adjust seasoning with the remaining salt if needed.
  7. Serve: Ladle the green chili into bowls and garnish with lime wedges for a zesty finish. This chile verde pairs beautifully with rice, warm tortillas, or as a sauce over meats.

Notes

  • For milder heat, reduce or omit the jalapeno peppers.
  • Using chicken stock instead of water adds deeper flavor to the stew.
  • Masa acts as a natural thickener and also adds a subtle corn flavor that complements the dish.
  • You can roast the peppers beforehand for a smoky flavor.
  • Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: New Mexican
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/green-chili-new-mexico-chile-verde-recipe/