New Mexican Chile Verde

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1/4 cup oil
4 (4 1/2 lbs) pork butt, trimmed and cut into 1 1/2 inch cubes
1 Tbsp salt, divided
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp oregano
2 large onions, peeled and chopped
4 cloves garlic, minced
2 Anaheim peppers, chopped
2 Poblano peppers, chopped
1-2 jalapeno peppers, seeded and diced
1 lb. cleaned and chopped tomatillos
2 bay leaves
1 large bunch of cilantro, chopped
3 Tbsp masa (corn flour)
4 cups of water or chicken stock
Lime wedges for garnish

Heat the oil in a large pot over medium-high heat. Add the pork and 2 tsp of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 Tb. Add the onions, remaining salt, cumin, coriander and oregano. Saute for 3-5 minutes.

Then add the garlic and peppers. Saute another 3-5 minutes. Add the chopped tomatillos, bay leaves and cilantro. Toss the pork with the masa and add back to the pot. Stir well.

Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart.

Take 2 forks the break the pork up even more. Salt and Pepper to taste.

Serves 6+.