This Navajo Green Chili is a robust and comforting dish that highlights the bold flavor of roasted green chiles paired with tender, slow-simmered pork shoulder. The dish begins with browning flour-dusted pork in savory bacon grease, creating a rich foundation. Aromatics like onion and garlic are sauted until sweet and translucent, then combined with stewed tomatoes, tomato paste, and dried Mexican oregano. Simmered for over an hour, the chili develops a thick, flavorful sauce that coats every bite. It is a satisfying, protein-packed meal perfect for cold evenings or family gatherings, offering a unique twist on traditional chili with its distinctive Southwestern and Native American influences.
Navajo Green Chili
Description
This Navajo Green Chili is a robust and comforting dish that highlights the bold flavor of roasted green chiles paired with tender, slow-simmered pork shoulder. The dish begins with browning flour-dusted pork in savory bacon grease, creating a rich foundation. Aromatics like onion and garlic are sauted until sweet and translucent, then combined with stewed tomatoes, tomato paste, and dried Mexican oregano. Simmered for over an hour, the chili develops a thick, flavorful sauce that coats every bite. It is a satisfying, protein-packed meal perfect for cold evenings or family gatherings, offering a unique twist on traditional chili with its distinctive Southwestern and Native American influences.Ingredients
Directions
-
Cut the pork shoulder into bite-sized chunks. Place the flour in a large paper bag.
-
Add the pork chunks to the bag and shake vigorously to coat the meat evenly with flour.
-
Melt the bacon grease in a large skillet or Dutch oven over medium-high heat.
-
Add the coated pork to the skillet in batches to avoid overcrowding. Brown well on all sides.
-
Remove the browned pork from the skillet and set aside in a 5-quart Dutch oven or large pot.
-
In the same skillet, add the chopped onions and minced garlic. Saut until translucent and fragrant.
-
Transfer the onion and garlic mixture to the pot with the pork.
-
Stir in the stewed tomatoes, tomato paste, water, salt, oregano, and whole green chiles.
-
Bring the mixture to a boil, stirring frequently for the first few minutes to prevent sticking.
-
Once boiling, reduce the heat to low, cover, and simmer for 45 minutes.
-
Taste the chili and adjust seasoning with more salt or pepper if desired.
-
Continue to simmer uncovered for an additional 30 minutes to thicken the sauce and tenderize the meat.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 824.0kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 17.0g85%
- Cholesterol 272.4mg91%
- Sodium 211.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe originates from the Navajo people, who call themselves the Din. It is a traditional dish that deserves your attention and care in preparation.
For a richer flavor, you can substitute some of the water with beef broth.
If you prefer a spicier chili, add chopped jalapeos or red pepper flakes during the simmering process.
The chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
