creamy green chile stew

aka chile verde

This is a somewhat different green chile stew, much creamier than the traditional (New) Mexican version.

This béchamel-based sauce can also be used for enchiladas or to drown (aka smother)  burritos in. In that case add the green chile to the sauce rather than the pork, and perhaps use ground beef instead of pork.

With mild green chile, this is a very mellow dish. Of course, one can always add hot peppers to make it burn as  hot, hot, hot as you like.


This is what you need for 6-8 servings:

  • 2 lbs. pork carnitas
  • 1 lb. potatoes, peeled, cubed
  • olive oil
  • 2 tbsp. flour
  • 1 cup milk, warm
  • 1 cup shredded Mozzarella or quesadilla cheese
  • 1 lb. green chile
  • S&P
  • optional:
    • 8 oz. button mushrooms, cooked
    • jalapeño?
Pic1: creamy green chile pork