New Mexico Chili Verde
Mexico
Published method, 4 steps.
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