Pork in green chili is a highly valued traditional recipe in various Latin American countries, especially in Mexico, where it is known as "Carne de cerdo en salsa verde". This dish has its roots in rural cuisine and has been passed down from generation to generation, making use of local ingredients like fresh green chilies and pork, which is a very common meat in the region.
In other Latin American countries, this preparation may vary slightly and is known by different names. In some parts of Central America, for example, it is simply called "stewed meat with green chili", and sometimes different meats like beef are used. The essence of the dish is the same: a stew with a spicy and fresh touch that enhances the flavor of the meat and is served with rice, tortillas, or beans.
This type of stew reflects the fusion of indigenous and mestizo ingredients, especially the use of chilies and tomatoes that give it a characteristic and distinctive flavor. The popularity of this recipe is due to its intense flavor and the versatility it offers, making it a classic in home cooking.
