Navajo Green Chili

Navajo Green Chili is a comforting, rustic stew that balances the richness of pork shoulder with the bright, tangy heat of green chiles. This dish comes together in a heavy Dutch oven, where the meat becomes fork-tender and absorbs the savory depths of onions, garlic, and tomato. The result is a thick, satisfying sauce that clings to the pork, making it perfect for dipping cornbread or serving over rice. Its an ideal weeknight dinner for families or a warming meal during cooler months, offering robust flavor without complicated techniques.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 549.3

Description

Navajo Green Chili is a comforting, rustic stew that balances the richness of pork shoulder with the bright, tangy heat of green chiles. This dish comes together in a heavy Dutch oven, where the meat becomes fork-tender and absorbs the savory depths of onions, garlic, and tomato. The result is a thick, satisfying sauce that clings to the pork, making it perfect for dipping cornbread or serving over rice. Its an ideal weeknight dinner for families or a warming meal during cooler months, offering robust flavor without complicated techniques.

Ingredients

3 pound Pork shoulder, trimmed
3 tablespoons Bacon, chopped
1/3 cup Flour
3 medium Onions, coarsely chopped
6 cloves Garlic, minced
2 cans (16 oz) Whole green chiles, cut into 1/4" bits
2 cups Stewed tomatoes
1 can (6 oz) Tomato paste
3 cups Water
2 1/2 teaspoons Salt
1/2 teaspoon Dried, ground Mexican oregano

Directions

1
Cut the pork shoulder into 1/4-inch cubes.
2
In a large skillet, melt the bacon over medium-high heat until crispy.
3
Place the flour in a paper bag and add the pork cubes; shake the bag to coat the meat evenly.
4
Add the floured pork to the bacon grease in batches, browning well on all sides.
5
Transfer the browned pork to a 5-quart Dutch oven.
6
In the same skillet, add the onions and garlic; saut until the onions are translucent.
7
Add the sauted onions and garlic to the Dutch oven with the pork.
8
Stir in the green chiles, stewed tomatoes, tomato paste, water, salt, and oregano.
9
Bring the mixture to a boil, stirring every 2-3 minutes to prevent sticking.
10
Once boiling, reduce the heat to low and cover; simmer for 45 minutes.
11
Taste the chili and adjust seasonings as needed; continue cooking uncovered for 30 more minutes to thicken.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 549.3kcal

% Daily Value *
Total Fat 31.8g49%
Saturated Fat 11.3g57%
Cholesterol 181.6mg61%
Sodium 140.7mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* 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

For a thicker consistency, simmer the chili uncovered for an additional 15-20 minutes after the final 30-minute cook time.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

If you prefer a milder heat, rinse the canned green chiles before adding them to the pot. For extra heat, add a diced jalapeo or a pinch of cayenne pepper.

This dish tastes even better the next day as the flavors meld together. Reheat gently on the stove, adding a splash of water if needed.

Keywords: navajo, green chili, pork stew, pork shoulder, american cuisine, comfort food, slow cooked, dutch oven, hearty dinner, family meal, green chile stew, savory pork, easy recipe

Read it online: https://www.chefs-mate.com/recipe/navajo-green-chili-4/