New Mexico Chili Verde
New Mexico chili verde is a green chile stew built around roasted fresh green chiles and pork, and it is much thinner than Texas-style chili. This version simmers the chiles with stewed tomatoes, oregano, cumin and coriander, then thickens the pot with a flour browned in butter, which adds a toasty note. Ladle it into bowls as a stew, or add pinto beans or diced potatoes. Dried Anaheim chiles work in a pinch, but the flavor changes noticeably.
Instructions
Put the bell peppers, green chile peppers, water, stewed tomatoes, bouillon granules, oregano, cumin seeds and coriander in a large pot. Cook over medium heat until the peppers are tender.
While the pot cooks, put the ground pork and onion in a skillet over medium heat. Stir now and then for about ten minutes, until the pork is browned and crumbly.
Drain the pork and onion, then stir them into the pot of chile. Simmer for 20 minutes.
Melt the butter in the same skillet over medium-low heat and add the flour. Stir often for about 2 minutes, until the flour turns brown.
Stir the browned flour mixture into the chile. Keep cooking and stirring until the stew is as thick as you like it.
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