Chile Verde

As we come into the cold winter, nothing is better than a warm, hearty stew filled with the wonderful spice from Fresh Hatch Green Chile Sauce!

For a long time, we have all loved the Red Chile Sauce from The Fresh Chile Co, and JUST RELEASED, a Pure Green Sauce Packed With Flavor.

This recipe features this brand new sauce – pick up a jar or two today. You now have the option of Red, Green, or a Red-Green Combination.

This recipe is modified from The Spruce Eats.


  • 2 cups Fresh Chile Co New Green Sauce (just released)
  • 2 to 3 tablespoons pork lard or vegetable oil (for frying)
  • 1 1/2 pounds boneless chicken or pork (cut into 2-inch cubes)
  • 2 cups tomatillos (husked and coarsely chopped)
  • 2 cups chicken or pork broth
  • ½ Bag Frozen and roasted green chilies (seeded and diced)
  • 4 cloves garlic (peeled and diced)
  • 1 medium onion (peeled and diced)
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 1/4 teaspoon ground black pepper
  • Optional: 1/2 teaspoon sugar


  1. Heat the lard or oil in a large skillet over high heat until shimmering.
  2. Cook the chicken or pork chunks, in the lard or oil, turning them as necessary to brown all sides.
  3. Drain the meat on a paper towel or brown paper bag.
  4. Combine the browned chicken or pork, green sauce, and tomatillos in the insert of a slow cooker or a large saucepot or Dutch oven on the stove.
  5. Simmer for 2 hours, covered, on low
  6. Add the remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add hot water as necessary to keep the meat submerged.
  7. Serve chile verde with hot tortillas and rice and beans.

Make this recipe the best possible with Fresh Authentic New Mexico Ingredients: 

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