Tasty Chile Verde with Red Rice

Family Dinner Recipe

Although I didn’t grow up in New Mexico, that’s where both sides of my family originate and I still have many relatives living in that part of that world. One thing I love about New Mexico is its green chile and all of the delicious, savory, and often spicy recipes that come from the Land of Enchantment.

Looking for a recipe to impress your dinner guests? Here’s a tasty, colorful, and slightly spicy Chile Verde with red rice recipe that is sure to delight your guest’s palates.
One of my favorite recipes growing up was the pork chile verde my grandmother would make on a regular basis. She always served it with homemade tortillas and pinto beans. I finally decided to try making pork chile verde on my own and even my husband kept commenting on how yummy it turned out. I served it with red rice and it was the perfect combination.

I didn’t have my grandmother’s recipe nor did I have traditional “Hatch” green chiles from New Mexico but I did have the two essential ingredients needed for homemade green chile – pork and chile. My chile was not nearly as spicy as my grandmother’s but that’s not necessarily a bad thing since my husband probably wouldn’t have loved it nearly as much as he did. Mostly I enjoyed the aroma and the memories it brought back as I cooked this recipe on a recent Sunday afternoon.

I started off by sautéing some fresh onions and bell peppers in vegetable oil for about 5 minutes, then I added in jalapeños, Poblano chiles and green pepper and garlic, all from the local farmer’s market and sautéed for another few minutes until the onion just started to brown.

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Next, I cut the pork into small chunks and lightly coated it with flour, salt, and pepper, and then browned it on all sides. I found it was easier to do this in small batches.

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I took about 1-2 pounds of tomatillos and roasted them separately. Then I processed them in a food processor before adding them to the pork. I also added in the sautéed vegetables and some spices – a little more salt and pepper and also oregano, cumin, bay leaves, and coriander seeds. Then I covered all of the ingredients with chicken stock and brought it to a boil before turning it down to simmer for about 3 hours.

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Here’s the result. As you can see, I ended up with a colorful and flavorful chile verde. I served it with red rice and tortillas (tortillas not pictured and not homemade!).

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We had enough green chile to eat for the entire week. It was so yummy that I even had it for breakfast the next morning. This is really a recipe to enjoy with family and friends. So invite some friends over for a Sunday dinner, make some margaritas, and enjoy!

Download the recipe below.

Green Chile Recipe

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