In New Mexico and Colorado, green chile stew is legendary, where it is simply called “chile verde.”  Chile verde is a green chile and pork stew from northern Mexico and it very popular in the American Southwest.    Everyone makes it, everyone eats it, and everyone loves it.  But, everyone has a different recipe for it–with or without, tomatoes, potatoes, cumin, tomatillos, cilantro.   Serve in a bowl, with a warm tortilla on the side, with a dallop of sour cream.  We haven’t yet decided if we like this one or this alternate recipe for chile verde from Wendy, the best.  It should be served with a bowl of Fresh Tomatillo Salsa on the table, for those that like it even hotter!


  • 2 lbs. pork tenderloin, diced into 3/4″ chunks
  • 1 c. onion, chopped
  • 14 oz. Kitchen Basics brand or homemade chicken broth
  • 1½ t. garlic powder
  • 2 ½ T. chicken stock
  • 1 t. celery salt
  • 1 T. cornstarch
  • 1 T. Mexican seasoning
  • ½ tablespoon green chili powder
  • 10 oz. green enchilada sauce
  • 27 oz. Hatch green chile, chopped
  • 8 oz. Hatch green chile, pureed
  • 1 t.  French sea salt
  • habanero hot sauce as needed


  1. Brown pork and drain
  2. Add onion & chicken broth (will not cover meat)
  3. Simmer 1 hour, stirring often
  4. Add spice mix and a little water
  5. Simmer 1 hour stirring often to avoid sticking
  6. Add green enchilada sauce and stir
  7. Simmer ½ hour
  8. Add chopped green chile
  9. Cook for 15 minutes
  10. Add 8 oz. Green chile, pureed
  11. 10 minutes later
  12. Adjust with ½ teaspoon jalapeno, 1 teaspoon salt and a liberal dose of Habanero hot sauce.