Pork 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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8 fresh Anaheim chiles
1 tsp. cumin seeds
2 Tbsp. vegetable oil
1 cup chopped onion
2 pounds rimmed boneless pork shoulder, cut into 1/2″ cubes
3 garlic cloves, finely chopped
4 cups or more, water

Stir cumin seeds in a heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to a spice grinder and process until finely ground. Set aside.

Heat oil in large pot over med-high heat. Add the onion and saute for 3 minutes. Add the pork pieces and cook until the juices evaporate and the meat browns, stirring often, about 20 minutes. Add the chiles, cumin and garlic. Saute for 5 minutes, then add 4 cups of water. Simmer uncovered over medium-low heat until the meat is very tender and the sauce just coats the meat, about 1hr. Season with salt & pepper.

(Can be made 1 day ahead of time.) Keep covered and refrigerated. When reheating add 1/2 cup of water to revitalize the mixture.

Makes about 4 cups.