I’m always looking for “the one.” You know, the one recipe that you can count on time and time again to be a crowd pleaser. Sometimes you’ll send me recipes with in-depth stories about the memories behind the meals, which I love. Sometimes I’ll simply get a recipe saying it’s a family favorite. I’ve come to know that if you believe the dish is good enough to pass along, more than likely it’s a winner, and I’m grateful that its landed in my lucky hands. Now you have another one in the Southwest cuisine category–a fabulously simple, incredibly tasty recipe for New Mexico Chili Verde. There’s a great technique in the recipe that really adds to the flavor of the chile verde, one that I have come to use often in stews and chili’s. It’s flour that you heat up in a dry skillet until it turns light brown and imparts an amazing toasted nut aroma. Get those flour tortillas warmed up and pour yourself a big bowl of New Mexico Chile Verde!
| Servings |
- 1 cup flour, browned
- 2 tablespoons butter
- 1 large sweet yellow onion, diced
- 5 cloves of garlic, minced
- 2 pound lean pork meat, small cubed (boneless pork chops, pork loin or pork shoulder)
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 teaspoon salt, or more to taste
- 1 can tomato sauce (8 ounces)
- 1 can diced tomatoes (14 oumces)
- 3-4 cups green chilies – roasted, peeled and chopped
- 1 teaspoon fresh oregano or dried Mexican oregano
- 1/2 cup all-purpose flour
- 3/4 shredded cheddar cheese
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 egg, beaten
- 3 tablespoons milk
- 1 1/2 tablespoons cooking oil
- Toppings:
- Chopped green onions, grated cheddar cheese, sliced avocado and tortilla chips
- chopped green onions grated cheddar cheese, sliced avocado and tortilla chips.
Ingredients For the Chili Verde:
For the Dumplings:
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- In a heavy frying pan over medium high heat, cook flour, stirring constantly, until flour is a light toast color. Set aside to cool. In a Dutch oven or large skillet, add the butter and sauté the onion for 10 minutes, or until soft and translucent. Add garlic and cook for 3 minutes. Remove to a plate and set aside. In the same skillet, over high heat, add 2 tablespoons of olive oil and brown the pork until seared on the outside and cooked. Add the onion and garlic mixture and salt, stirring to combine. Stir in the browned flour, mixing thoroughly. Add chicken broth and over medium heat, cook until thickened. Add tomato sauce, tomatoes green chile and oregano. Cover and simmer for 50 minutes. Meanwhile, make the dumplings. In a medium bowl, combine flour, cheddar cheese, cornmeal, and baking powder. In a small bowl, mix beaten egg, milk, and oil. Add to flour mixture, and stir with a fork until just combined. Drop dumplings by tablespoonfuls into chili. Cover and cook for 15 minutes or until dumplings are cooked through.
