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Navajo Green Chili

Navajo Green Chili recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 824.0
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
  • 3 pound Pork shoulder
  • 3 tablespoon Bacon grease (rendered from 3 tbsp bacon)
  • 1/3 cup Flour
  • 3 medium Onions; coarsely chopped
  • 4 cloves Garlic; minced
  • 32 oz Canned whole green chilis; cut into 1/4" bits
  • 2 cup Stewed tomatoes
  • 6 oz Canned tomato paste
  • 3 cup Water
  • 2 1/2 teaspoon Salt
  • 1/2 teaspoon Dried, ground Mexican oregano
Directions
  1. 1
    Trim the pork shoulder of excess fat and cut into 1/4-inch cubes.
  2. 2
    Place the flour in a paper bag or large bowl and toss the pork cubes in it to coat evenly.
  3. 3
    In a 5-quart Dutch oven or large heavy-bottomed pot, melt the bacon grease over medium-high heat.
  4. 4
    Add the coated pork to the hot grease in batches, browning well on all sides.
  5. 5
    Remove the browned pork and set aside in a separate bowl.
  6. 6
    Reduce heat to medium and add the chopped onions to the remaining bacon grease in the pot.
  7. 7
  8. 8
    Add the minced garlic and cook for 1 minute until fragrant.
  9. 9
    Return the browned pork to the pot.
  10. 10
    Stir in the green chilies, stewed tomatoes, tomato paste, water, salt, and oregano.
  11. 11
    Bring the mixture to a boil, stirring frequently to prevent sticking.
  12. 12
    Once boiling, reduce the heat to low and cover the pot.
  13. 13
    Simmer gently for 45 minutes, stirring every 10-15 minutes.
  14. 14
    Taste the chili and adjust seasonings with additional salt or pepper if desired.
  15. 15
    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.

Keywords: navajo, green chili, pork shoulder, stew, american, southwest, bacon, tomato, oregano, comfort food, hearty, dinner, slow cook, savory, spicy, traditional, family meal
Read it online: https://www.chefs-mate.com/recipe/navajo-green-chili-3/