|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pork green chili uses plenty of roasted and peeled (and relatively mild) green chiles and succulent pork to create an easy and warming stew. After preparing, the green chili is simmered for an hour tenderizing the pork and filling the air with a tantalizing aroma that has your mouth watering.
One bite of this green chili recipe and you will know why this dish is so popular. A little spicy, but just the right amount to delight your taste buds.
Click Play to See This New Mexico Style Pork Green Chili Recipe Come Together
- 12 large mild green chiles (such as Hatch chiles)
- 1 large onion
- 2 tablespoons lard (or vegetable oil)
- 1 1/2 teaspoons fine sea salt (plus more to taste; if you’re using commercial broth, reduce this amount to about 1/2 teaspoon)
- 2 pounds pork butt (or shoulder, trimmed of excess fat and cut into bite-size pieces)
- 2 tablespoons flour
- 1 cup beer (or broth or water)
- 2 cups broth (or water)
Gather the ingredients.
First, roast and peel those chiles. You can roast the chiles over a gas burner or under a broiler.
Then put the chiles in a bowl and cover with a pot lid or foil. Let them sit and steam and cool down a bit for at least 15 minutes.
Scrape off and remove peels, pull off stems, remove seeds, and chop. Set the chiles aside.
Then peel and thinly slice the onion.
Heat lard or oil in a large, heavy pot. Add the onions, chiles, and salt and cook, stirring when you think of it, until the onions are soft—about 3 minutes.
Transfer the vegetables to a bowl, leaving as much fat in the pot as possible.
Brown the pork, working in batches just large enough to be in the pot in a single layer of pieces that don’t touch. This step adds extra flavor and helps melt some of the fat off the meat.
Once you’ve browned all the pork and have transferred it out of the pot, sprinkle the remaining fat/oil in the pot with the flour.
Cook, stirring until flour smells cooked—about 3 minutes.
Add the 1 cup of beer, broth, or water and scrape up any brown bits on the bottom of the pot. The mixture should thicken up fairly quickly.
Add the 2 cups of broth or water and return vegetables and pork to the pot. Everything should be covered by liquid, add more broth or water to cover if necessary.
Bring the mixture to a boil, then reduce to simmer, and cook, covered, until the pork is extremely tender—about an hour. (Alternatively, you can put the whole covered pot in a 350 F oven and bake for about an hour.)
Remove the lid and simmer to reduce and thicken the liquid, if you like. Add more salt to taste, if needed. (You can cool the stew and remove the fat that will congeal on top, but be warned that doing so will remove some of the delicious, unctuous flavors that make this simple stew to special.)
Serve and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- You can make this stew using a bit of beer and then just plain water—the chiles and pork add plenty of flavor all on their own—but for added depth and savoriness, feel free to use broth.
- Chicken, turkey, beef, or vegetable broth all work, they just add different back notes of flavor to the final stew.