New Mexico Style Pork Green Chili

New Mexico Style Pork Green Chili

The Spruce / Nyssa Tanner

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 6 servings
Nutrition Facts (per serving)
546 Calories
34g Fat
17g Carbs
39g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 546
% Daily Value*
Total Fat 34g 44%
Saturated Fat 12g 62%
Cholesterol 136mg 45%
Sodium 753mg 33%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 7g
Protein 39g
Vitamin C 221mg 1,103%
Calcium 68mg 5%
Iron 4mg 20%
Potassium 941mg 20%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

New Mexico chiles are a product famous across the United States for their flavor and quality. As a matter of fact, it is unlawful to brand chiles not grown in this state as "New Mexico chiles," because only its soil and tradition proves to be what set these chiles apart from the rest, even when comparing the same varieties. And maybe it's because of such a tradition and the pride that local farmers take in their chiles that dishes like pork green chili have grown to become favorite recipes for locals and visitors alike.

Our take on this classic uses the best of New Mexico's chiles, combining spices and pork into a stew-like dish that's filling, aromatic, and packed with flavor. Using roasted and relatively mild green chiles as the base of an aromatic sauce, the cubed pork gets tender and juicy, ideal for corn or flour tortillas to soak up the goodness. With just the right amount of spice, you're in for a delightful treat that can be made ahead of time, and even prepared and frozen for a bowl of green chile any time you want it.

Although there is no one true recipe for green chili—the beauty of ancient preparations—the key to ours is to use fresh chiles, bitter beer, and lard, a delicious pork fat that gives an unctuousness to the chile. If possible, use Hatch chiles, but poblano, pasilla, or Anaheim will work, too. For a lighter version, cool the stew and remove the fat that will congeal on top—although doing so might eliminate some of the unctuousness that makes this simple stew so special.

2:31

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Ingredients

  • 12 large mild green chiles

  • 1 large onion

  • 2 tablespoons lard, or vegetable oil

  • 1 1/2 teaspoons fine sea salt

  • 2 pounds pork butt, trimmed and cut into bite-size pieces

  • 2 tablespoons all-purpose flour

  • 1 cup beer, broth or water

  • 2 cups low-sodium broth, or water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pork green chili

    The Spruce / Nyssa Tanner

  2. Preheat oven to 400 F. When oven is hot, roast the green chiles until well browned on all sides. Alternatively, use oven broiler to brown chiles, turning so all sides are blackened, or brown on the open flame of a gas stove, using tongs to turn.

    Roasted green chiles on a baking sheet

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  3. Once browned, cover chiles with aluminum foil and allow them to steam and cool down for at least 15 minutes.

    Chiles on a baking sheet covered with foil

    The Spruce / Nyssa Tanner

  4. Pull off chile stems, scrape off and remove peels, remove seeds, and chop into small pieces. Set chiles aside.

    Chopped chiles in a bowl

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  5. Peel and thinly slice onion.

    Thinly sliced onions on a cutting board

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  6. In a heavy-bottomed pot or Dutch oven, heat lard or oil. Add onions, chiles, and salt. Stir well and cook until onions are soft, about 3 minutes.

    Heat lard and oil; add chiles, onion, and salt to a pot

    The Spruce / Nyssa Tanner

  7. Transfer vegetables to a bowl, leaving as much fat in pot as possible.

    vegetables in a bowl

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  8. Brown pork pieces, working in single layer batches. Repeat process until all pieces are browned. Remove from pot and reserve.

    pork cooking in a pan

    The Spruce / Nyssa Tanner

  9. Add flour to remaining fat that's left in the pot and stir rapidly.

    flour added to the pork liquid in the pan

    The Spruce / Nyssa Tanner

  10. Keep stirring until flour smells cooked, about 3 minutes.

    flour mixture in the pan

    The Spruce / Nyssa Tanner

  11. Add beer, stir, and scrape up any brown bits from bottom of pot. The mixture should thicken up fairly quickly.

    gravy mixture in a pan

    The Spruce / Nyssa Tanner

  12. Add broth and return pork and vegetables to the pot. Everything should be covered by liquid — add more broth or water if necessary.

    broth, pork and vegetables added to the flour gravy mixture in the pan

    The Spruce / Nyssa Tanner

  13. Bring mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, about one hour.

    New Mexico Style Pork Green Chili cooking in a covered pot

    The Spruce / Nyssa Tanner

  14. If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.

    New Mexico Style Pork Green Chili in a pan

    The Spruce / Nyssa Tanner

Can I Cook the Chili in the Oven?

If you don't have time to keep an eye on the stove and your pot is oven safe, simply preheat the oven to 350 F, place the covered pot in it, and cook it for about an hour.

Substitutions and Add-Ons

As there is no one recipe for green chili, make it your own using our recipe as a template. Here are a few easy substitutions and additions:

  • Use plain water if you don't want to use beer, or don't have any. The same goes for the broth; the chiles and pork add plenty of flavor all on their own, but broth adds an extra layer, so use it if you can. Use chicken, turkey, beef, or vegetable broth, or even water.
  • Use cubed chicken turkey or beef instead of the pork. Although pork is the traditional meat, other meats can also make a wonderful green chili.
  • Add a handful of stemmed and chopped cilantro to the dish right before serving.
  • Serve with lime wedges for an acidic twist.
  • Replace the flour with cornmeal or rice flour to make a gluten-free version. Alternatively, skip the flour and add a slurry made with 1 tablespoon of cornstarch diluted in 1 tablespoon of water when adding the beer and broth. Make sure you select a gluten-free beer or just replace the beer with broth or water.