This Navajo Green Chili is a comforting, robust stew that highlights the bold flavor of roasted green chilies paired with tender pork shoulder. The dish relies on a rich base of bacon grease, caramelized onions, and garlic to create a savory, slightly spicy broth. The long simmering time allows the connective tissue in the pork to break down, resulting in a melt-in-your-mouth texture that absorbs the complex tomato and oregano-infused sauce. Perfect for cold days, this dish serves as a satisfying main course that pairs well with rice, beans, or warm cornbread. It is a humble yet deeply flavorful representation of Southwest American home cooking, designed to feed a crowd with minimal fuss.
Navajo Green Chili
Description
This Navajo Green Chili is a comforting, robust stew that highlights the bold flavor of roasted green chilies paired with tender pork shoulder. The dish relies on a rich base of bacon grease, caramelized onions, and garlic to create a savory, slightly spicy broth. The long simmering time allows the connective tissue in the pork to break down, resulting in a melt-in-your-mouth texture that absorbs the complex tomato and oregano-infused sauce. Perfect for cold days, this dish serves as a satisfying main course that pairs well with rice, beans, or warm cornbread.Ingredients
Directions
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Trim the pork shoulder of excess fat and cut into 1/4-inch cubes.
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Place the flour in a paper bag or large bowl and toss the pork cubes in it to coat evenly.
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In a 5-quart Dutch oven or large heavy-bottomed pot, melt the bacon grease over medium-high heat.
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Add the coated pork to the hot grease in batches, browning well on all sides.
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Remove the browned pork and set aside in a separate bowl.
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Reduce heat to medium and add the chopped onions to the remaining bacon grease in the pot.
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Add the minced garlic and cook for 1 minute until fragrant.
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Return the browned pork to the pot.
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Stir in the green chilies, stewed tomatoes, tomato paste, water, salt, and oregano.
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Bring the mixture to a boil, stirring frequently to prevent sticking.
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Once boiling, reduce the heat to low and cover the pot.
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Simmer gently for 45 minutes, stirring every 10-15 minutes.
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Taste the chili and adjust seasonings with additional salt or pepper if desired.
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Continue simmering uncovered for an additional 30 minutes to thicken the sauce.
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
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This chili freezes well for up to 3 months; allow to thaw overnight before reheating.
**Ingredient Substitutions:** You can substitute the pork shoulder with beef chuck roast for a different flavor profile. If fresh green chilies are available, they can be roasted and peeled for a fresher taste, though canned roasted green chilies provide the traditional consistency.
**Variations:** For a richer texture, add a cup of beef broth instead of water. Some variations include adding kidney beans or corn towards the end of cooking for added heartiness.
**Cooking Tip:** Ensure the pork is browned well in batches to develop a deep flavor base. Overcrowding the pan will steam the meat rather than sear it.
