The pride of New Mexico.
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce. The dish gets its oomph from green chiles, ideally the gorgeous ones grown around the town of Hatch, of which New Mexicans are likewise justly proud.
- 1⁄4 cup canola oil
- 2 lb. boneless pork shoulder, cut into 1/2″ cubes
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup flour
- 8 oz. ground breakfast sausage
- 2 tbsp. ground cumin
- 1 tbsp. green chile powder
- 1 dried pasilla chile, stemmed, seeded, and chopped
- 1⁄2 cup chopped scallions
- 12 tomatillos, husked, rinsed, and finely chopped
- 2 medium yellow onions, finely chopped
- 2 serrano chiles, stemmed and finely chopped
- 2 Anaheim chiles, stemmed, seeded, and finely chopped
- 1 green bell pepper, stemmed, seeded, and finely chopped
- 2 cups chicken stock
- 1 (15 oz.) can green enchilada sauce, such as Hatch
- Hot sauce, for serving
- Roughly torn cilantro leaves, to garnish
- Heat oil in an 8-qt. saucepan over medium-high heat. Season pork with salt and pepper; toss with flour. Working in batches, add pork to pan; cook until browned, about 6 minutes. Transfer to a bowl; set aside. Add sausage; cook, breaking up with a spoon, until browned, about 4 minutes. Transfer to bowl with pork. Add cumin, chili powder, and pasilla; cook until fragrant, about 1 minute. Add scallions, tomatillos, onions, serranos, Anaheim chiles, and bell pepper; cook until soft, about 15 minutes. Add reserved pork and sausage, stock, and enchilada sauce; cook until pork is tender, about 30 minutes. Garnish with cilantro; serve with hot sauce.