I started Homemade for Elle about a year and a half ago, and I am astonished that I haven’t shared my recipe for Chile Verde yet! Chile verde was one of the first meals my mom taught me how to make. It is the first meal I ever made for my husband, and the first meal I ever made for Christmas dinner with my in-laws (although my chile-to-everything-else ratio was a big skewed, and I’m pretty sure it was waaaaay too hot).
I love, love, love chile verde. It definitely ranks on my top 10 favorite meals.
If you haven’t had the great fortune of tasting chile verde before, let me explain to you why it should definitely fall on your “foods to try” list (If you don’t have a foods-to-try list, you really should start one, ASAP.): chile verde is spicy, savory, salty, and ooh-so-satisfying. It has thick chunks of cumin-spiced pork, blended New Mexico green chile, and rich chicken stock. It’s a wonderful, low-calorie and gluten free comfort food for those who love all things spicy.
Are you ready to make your “foods to try” list? Add this to your number one spot.
- 4 tbsp olive oil, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound pork loin or boneless chops, cut into 1′ cubes
- 1 tbsp cumin
- 1 tsp salt
- 1 cup chopped green chile
- 8 cups chicken broth (try homemade chicken broth for extra flavor)
- 2 tbsp arrowroot powder (or cornstarch)
- 4 tbsp water
In a large pot, warm 2 tbsp olive oil over medium heat. Add in onions and saute until translucent. Add in minced garlic and saute until fragrant, about 30-60 seconds. Remove from pan and set aside.
In the same pot, warm remaining 2 tbsp of olive oil, and add in pork cubes. Season liberally with cumin and salt and brown on all sides.
In a blender, combine green chili with half of the chicken stock, and blend until smooth. Add blended green chile to pot, along with remaining chicken broth and reserved onion and garlic mixture. Simmer for 20-30 minutes, or until pork is cooked through.
In a small bowl, mix together arrowroot powder with water, and pour gradually into the chile verde, to thicken the soup, as needed. Heat an additional 1-2 minutes, and serve!
Chile verde pairs wonderfully with fresh homemade tortillas, tortilla chips or just on its own. I’ve even thickened it up enough to make it a burrito filling, and froze them for a convenient breakfast food.
And yes, anything wrapped in a tortilla can be considered breakfast food. Enjoy!
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