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1. Traditional Pork Chile Verde - Yahoo Recipe Search

   Allrecipes

   Mexican Pork and Green Chile Stew

   Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.

   Food Network

   Pozole Verde with Shrimp

   Pozole comes in the three colors of the Mexican flag: green, white and red. Pozole blanco is known for its rich pork broth. As a rule of thumb, blanco is for pozole purists. Pozole rojo is known for its beautiful crimson, chile-forward flavors, and it’s the signature traditional pozole for a reason. But I think pozole verde takes the cake with its complex broth made with pumpkin seeds, cilantro and tomatillo. This green variation tastes like it was cooking for hours and hours but comes together in just about an hour. Pozole verde hails from the state of Guerrero located in Mexico's Pacific coast. It is traditionally served with pork and topped with chunks of chicharrón. In this version, I use shrimp instead of pork for a lighter summer version of the dish. The plump shrimp shines against the backdrop of the rich nutty broth, the brightness from the tomatillos and herbs and the mellow heat from the fresh serrano chile.

   Food Network

   New Mexico-Style Chili Verde

   The Hatch chile from New Mexico gives traditional chili verde its green color and smoky flavor. But poblano peppers are just as tasty in the dish, and they’re easy to find in stores across the country. They’re mild like Hatch chiles, but a jalapeño adds extra heat.