Chile verde (roasted green chile pork stew)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Northern Mexico (Sonora, Chihuahua, Durango) and New Mexico, USA — borderland tradition; predates the US-Mexico border
II
Description
Chile verde is a Northern Mexican and borderland (New Mexico, Texas) pork stew made with roasted Hatch, Anaheim, or poblano chiles, pork (shoulder or butt), onion, garlic, tomatillo, and cumin. Pork is cubed and browned, then braised in the roasted chile-tomatillo sauce. One of the most beloved dishes of the northern borderlands — the chile variety determines the heat level (Hatch produces more heat than Anaheim; poblano is mildest). Served with flour tortillas or over rice.
III
The Thread
—Colorado green chile (closely related)
—Thai green curry (fresh chile base stew)
—Peruvian ají verde pork
IV
Flavour Context
Bright, roasted pepper-forward, tangy from tomatillo, pork-rich — clean and direct compared to red chile stews
Pillars V — VII
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