Ingredients
- 2 green bell peppers, chopped (not frequently used in New Mexico)
- 4 large, mild green chile peppers
- 5 cups water
- 1 large can (16 oz) stewed tomatoes
- 2 tablespoons pork bouillon granules
- 1 tablespoon dried oregano
- 1 tablespoon whole cumin seeds
- 1 tablespoon coriander
- 8 oz ground pork
- 1 large onion, chopped
- 6 tablespoons butter or margarine
- ⅓ cup (240 ml) all-purpose flour
Make it step by step
- Combine bell peppers, chili peppers, water, tomatoes, bouillon, oregano, cumin, and coriander in a large pot. Cook over medium heat until peppers are tender.
- Meanwhile, cook pork and onion in a skillet over medium heat, stirring occasionally, about ten minutes, or until pork is browned and crumbly. Drain pork and add to chile mixture. Simmer for 20 minutes.
- Heat butter in the skillet over medium-low heat. Add flour. Cook, stirring frequently, until flour browns, about 2 minutes.
- Add flour mixture to chile. Continue cooking and stirring until thickened to preference.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.