New Mexico Chile Verde Recipe


  • 2lbs (1kg) pork butt (shoulder) or 'country style ribs'
  • 1 tbsp bacon fat or cooking oil
  • 2 medium onions
  • 4 cloves of garlic
  • 1 tbsp plain flour
  • 8oz (240ml) canned diced green chile
  • 4oz diced jalapenos (vary this for more/less heat, 4oz is pretty mild)
  • 1 14oz can, (3/4 pint) beef stock
  • 2 tsp dried oregano
  • 2 tsp celery salt
  • 2 bay leaves
  • salt and black pepper


New Mexico Chile Verde Recipe. This Recipe Is Adapted From One I Found In A Plastic-bound New Mexico Cookbook I Picked Up In Santa Fe…

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