New Mexico Chili Verde

| Cuisine of the United States | Southwestern cuisine

Category: Southwestern

Ingredients

• 2 green bell peppers, chopped (not frequently used in New Mexico)
• 4 large, mild green chile peppers
• 5 cups water
• 1 large can (16 oz) stewed tomatoes
• 2 tablespoons pork bouillon granules
• 1 tablespoon dried oregano
• 1 tablespoon whole cumin seeds
• 1 tablespoon coriander
• 8 oz ground pork
• 1 large onion, chopped
• 6 tablespoons butter or margarine
• ⅓ cup (240 ml) all-purpose flour

Instructions

1. Combine bell peppers, chili peppers, water, tomatoes, bouillon, oregano, cumin, and coriander in a large pot. Cook over medium heat until peppers are tender.
2. Meanwhile, cook pork and onion in a skillet over medium heat, stirring occasionally, about ten minutes, or until pork is browned and crumbly. Drain pork and add to chile mixture. Simmer for 20 minutes.
3. Heat butter in the skillet over medium-low heat. Add flour. Cook, stirring frequently, until flour browns, about 2 minutes.
4. Add flour mixture to chile. Continue cooking and stirring until thickened to preference.

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