This hearty Navajo Green Chili is a comforting, rustic dish that brings bold, savory flavors to your table. It features tender chunks of pork shoulder slow-cooked with roasted green chiles, onions, and garlic for a deeply aromatic base. The stew is enriched with bacon grease and stewed tomatoes, creating a thick, satisfying sauce that clings to every bite. Perfect for cold evenings or gathering with family, this chili offers a unique twist on traditional Mexican-inspired cooking. It is simple to prepare using pantry staples and delivers a robust, home-style meal that warms the soul. Serve it hot with fresh tortillas or over rice for a complete, filling dinner that everyone will love.
Navajo Green Chili
Description
This hearty Navajo Green Chili is a comforting, rustic dish that brings bold, savory flavors to your table. It features tender chunks of pork shoulder slow-cooked with roasted green chiles, onions, and garlic for a deeply aromatic base. The stew is enriched with bacon grease and stewed tomatoes, creating a thick, satisfying sauce that clings to every bite. Perfect for cold evenings or gathering with family, this chili offers a unique twist on traditional Mexican-inspired cooking.Ingredients
Directions
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Cut the pork shoulder into bite-sized chunks, ensuring excess fat is trimmed.
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Place the flour in a paper bag or shallow bowl. Add the pork chunks and shake or toss until evenly coated with flour.
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Melt the bacon grease in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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Add the floured pork to the hot grease in batches, browning well on all sides. Do not overcrowd the pan.
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Remove the browned pork and set aside in a bowl or directly into a clean 5-quart Dutch oven if you have one.
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Reduce heat to medium. Add the chopped onions and minced garlic to the skillet or pot used for browning.
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Return the browned pork to the pot if it was removed.
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Add the stewed tomatoes, whole green chiles, water, salt, and oregano to the pot. Stir to combine all ingredients.
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Bring the mixture to a boil, stirring occasionally to prevent sticking.
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Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot partially.
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Simmer for 45 minutes, stirring every 10-15 minutes.
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Taste the chili and adjust seasonings with more salt or pepper if desired.
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Continue to simmer uncovered for an additional 30 minutes to allow the flavors to meld and the sauce to thicken.
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Serve hot.
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
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili tastes even better the next day as the flavors deepen. It can also be frozen for up to 3 months.
If you do not have bacon grease, you can substitute with vegetable oil or lard, though the flavor will be less robust. You can use canned diced green chiles if whole canned chiles are unavailable; just drain excess liquid if necessary.
For a spicier kick, add a teaspoon of cayenne pepper or fresh jalapeños. Some variations include adding kidney beans or corn towards the end of cooking for added texture and nutrition.
Ensure the pork is coated well in flour to help thicken the stew naturally. Stirring occasionally during the simmer prevents the bottom from burning. If the stew becomes too thick, add a splash more water.
