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Chili Verde - New Mexico Style

10 pounds cubed pork roast
4 onions -- chopped
8 cloves garlic -- chopped
10 jalapeno peppers
20 tomatillos
1/2 cup white vinegar
1/4 cup cilantro chopped -- to taste
1 tablespoon sugar
1 can salsa verde - mild
1/2 cup rose's lime juice
1 can beer
1/2 cup white wine
salt and pepper
1 tablespoon cumin
1 tablespoon crushed red pepper


First slice open the jalapeno peppers and remove all seeds, then dice up small. While handling the peppers be sure not to touch your face or eyes, and be sure you wash your hands thoroughly after you are done. Trust me, I know what happens if you don't. Put tomatillos in a blender and puree. You can also add some extra peppers to the pure if you are going for hot.

In a large pot or Dutch oven, and over medium heat, pour puree d tomatillos, beer, white wine, salsa Verde, sugar, Cilantro, white vinegar, salt, pepper, cumin, and crushed red pepper. Be sure to stir thoroughly before putting in each Ingredient.

While that is cooking brown pork with the onions, jalapenos, and garlic and then add to the pot. Bring Verde to a slow boil, then turn heat down to simmer and cook for at least 5 hours minim, stirring occasionally. You can simmer longer if you like, but do not skimp on the cooking time.


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