New Mexico Style Pork Green Chili

Pork green chili recipe

The Spruce / Diana Mocanu

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 6 servings
Nutritional Guidelines (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 chile—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.

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

    Roast green chiles
    The Spruce / Diana Mocanu
  3. Once browned, cover the chiles with aluminum foil and allow them to steam and cool down for at least 15 minutes.

    Chiles in a bowl covered with foil
    The Spruce / Diana Mocanu
  4. Pull off the stems of the chiles, scrape off and remove the peels, remove seeds, and chop in small pieces. Set the chiles aside.

    Chopped chiles
    The Spruce / Diana Mocanu
  5. Peel and thinly slice the onion.

    Thinly slice the onion
    The Spruce / Diana Mocanu
  6. In a heavy-bottomed pot or Dutch oven, heat up the lard, or oil. Add the onions, chiles, and salt. Stir well and cook until the onions are soft, or about 3 minutes.

    Heat lard and oil; add chiles, onion, and salt
    The Spruce / Diana Mocanu
  7. Transfer the vegetables to a bowl, leaving as much fat in the pot as possible.

    Transfer vegetables to bowl
    The Spruce / Diana Mocanu
  8. Brown the pork pieces, working in batches just large enough to be in the pot in a single layer. Repeat the process until all pieces are browned. Remove from pot and reserve.

    Brown the pork
    The Spruce / Diana Mocanu
  9. Using the fat that's left in the pot, add the flour and stir rapidly.

    Flour and oil
    The Spruce / Diana Mocanu
  10. Keep stirring until the flour smells cooked, or about 3 minutes.

    Cook
    The Spruce / Diana Mocanu
  11. Add the beer and stir and scrape up any brown bits from the bottom of the pot. The mixture should thicken up fairly quickly.

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

    Add broth
    The Spruce / Diana Mocanu
  13. Bring the mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, or about one hour.

    Bring mixture to boil, reduce to simmer; cover and cook
    The Spruce / Diana Mocanu
  14. If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.

    Remove lid and simmer
    The Spruce / Diana Mocanu
  15. Serve hot and enjoy.

    Pork green chili in bowls
    The Spruce / Diana Mocanu

Can I Cook the Chile 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 bake for about an hour.

Substitutions and Add-Ons

As there is no one recipe for green chile, 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. If not, plain water also yields a wonderful chile. Use chicken, turkey, beef, or vegetable broth.
  • Use cubed chicken turkey or beef instead of the pork. Although pork is the traditional meat, other meats can also make a wonderful green chile.
  • Add a handful of stemmed and chopped cilantro to the chile right before serving.
  • Serve with lime wedges for an acidic touch.
  • 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.