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Autumn Chili Verde

Tuesday, October 02, 2018

We are lucky here in Colorado Springs because just before the snow starts to fall on Pikes Peak, most of our garden stores celebrate the incoming autumn season by roasting large amounts of both red and green chilies as a customer appreciation gesture. They make them available in quart or gallon Ziploc bags for immediate or freezer use.

We never miss stocking up on these nutrient-dense, budget-friendly, heat-providing jewels for the soon-to-arrive stunningly beautiful winter season, which most of us sincerely look forward to.

Today's chili verde recipe was adapted years ago from the William Sonoma Soup-of-the-Day cookbook. It’s lunch or dinner perfect, particularly as both the day and evening temperatures start to drop.

Chili verde is easy to make, delicious, and one of northern New Mexico's most popular traditional stews.

Ingredients for six servings


3 tbsp. toasted vegetable oil

2 lb. boneless pork shoulder, trimmed and cut into 3/4-inch cubes

1 white onion, chopped

2 garlic cloves, minced

1/2 lb. white or brown mushrooms, quartered

3/4 lb. small yellow-fleshed potatoes, quartered lengthwise

1 1/2 tsp. coriander seeds, toasted and ground

1 tsp. dried oregano

2 bay leaves

6 cups chicken broth

2 tsp. salt, plus more, to taste

12 to 16 New Mexico green chilies, about 2 lb. total, roasted, peeled, seeded and chopped (supermarket canned chilies work too)

6 tbsp. sour cream

Cilantro leaves for garnish




In a large, heavy pot over high heat, warm the oil. Working in batches, add the pork and brown well on all sides, six to eight minutes per batch. Transfer to a plate.

Reduce the heat to medium high, add the onion to the oil remaining in the pot and sauté until lightly golden, about four minutes. Add the garlic and sauté for one minute. Add the mushrooms and sauté until the edges are browned, three to four minutes. Add the potatoes, coriander, oregano, and bay leaves and return the meat to the pot.

Stir well, pour in the broth, and add one teaspoon. of the salt. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the meat is just tender, about 30 minutes.

Add the chilies and simmer, uncovered, until the meat is very tender, about 20 minutes. Stir in the remaining one teaspoon salt, then taste and adjust with more salt if needed. Remove the bay leaves and discard. Ladle the stew into warmed bowls and serve immediately, garnished with the sour cream and cilantro. 

Nutritional value


Green chilies are nutritional powerhouses rich in vitamins A, C, and K, as well as the phytonutrient capsaicin, which stimulates blood flow through the membranes and causes mucus secretion to become thinner, making them particularly helpful during flus, colds, and pesky allergies linked to seasonal changes. Green chilies also include antibacterial properties and can act as an effective pain reliever and digestive.

Be generous with their use for their amazing health benefits.

Eat well and enjoy!

Ellen Troyer with David Amess and the Biosyntrx staff