This authentic New Mexico-style chili combines tender boneless pork with roasted green chiles for a deeply savory and comforting meal. The dish features a rich, thick gravy base built from a light brown roux, infused with aromatic onions, garlic, cumin, and Mexican oregano. While traditional recipes often include tomatoes, they are optional here, allowing the distinct flavor of the chiles to shine through. The result is a robust stew with a pronounced green pepper kick that stands up well to hearty accompaniments. Perfect for slow-cooking on a weekend, this chili tastes even better the next day when served with fried bread or as a filling for breakfast tacos with scrambled eggs. It&# 226;ÂÂs a rustic, home-style favorite that brings warmth and satisfaction to the table.
Kathy Pitts New Mexico Chili
Description
This authentic New Mexico-style chili combines tender boneless pork with roasted green chiles for a deeply savory and comforting meal. The dish features a rich, thick gravy base built from a light brown roux, infused with aromatic onions, garlic, cumin, and Mexican oregano. While traditional recipes often include tomatoes, they are optional here, allowing the distinct flavor of the chiles to shine through. The result is a robust stew with a pronounced green pepper kick that stands up well to hearty accompaniments. Perfect for slow-cooking on a weekend, this chili tastes even better the next day when served with fried bread or as a filling for breakfast tacos with scrambled eggs. It&# 226;ÂÂs a rustic, home-style favorite that brings warmth and satisfaction to the table.Ingredients
Directions
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Cut 3-4 pounds of lean boneless pork into bite-sized cubes.
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Coat the pork cubes thoroughly in seasoned flour.
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Heat lard in a large heavy pot or Dutch oven over medium-high heat.
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Brown the coated pork pieces in the hot lard until golden on all sides.
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Remove the browned pork from the pot and set aside.
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Add chopped onions to the remaining fat in the pot and sauté until golden.
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Add minced garlic to the onions and cook for one minute until fragrant.
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Stir in enough flour to create a roux with the onion mixture.
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Cook the roux, stirring constantly, until it turns a light brown color.
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Gradually whisk in chicken broth to form a thin gravy base.
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Return the browned pork to the pot along with roasted green chiles and optional tomatoes.
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Season generously with ground cumin and Mexican oregano.
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Bring the mixture to a simmer, then reduce heat to low.
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Cover and simmer for approximately 2 hours, or until the pork is tender.
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Adjust seasoning with salt and pepper to taste before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 4.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.3g2%
- Sugars 0.7g
- Protein 0.2g1%
* 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 chili is excellent served over rice, with fried bread, or alongside white beans.
The flavors deepen significantly upon reheating; leftovers make a wonderful breakfast filling for soft tacos with scrambled eggs.
While beef is sometimes used, lean pork provides a more tender texture for this specific style of stew. Lamb is also a viable alternative for a richer flavor profile.
Tomatoes are optional in this recipe. Omitting them allows the distinct flavor of the green chiles to remain the primary focus.
