Navajo Green Pork Chili: A Taste of the Southwest

The aroma alone transports me back to the crisp, high-desert air of Arizona, where the scent of roasting chilies hangs heavy during the fall months. My first taste of true Navajo Green Pork Chili was at a small roadside diner, a place where the walls hummed with stories and the air crackled with the energy of family and tradition. The tender pork, the vibrant green chilies, the slow burn that warmed you from the inside out – it was more than just food; it was a connection to the land and its people, a taste of something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Generally Gluten-Free (check labels)

Ingredients

• 3 lbs pork shoulder, trimmed
• 2 cups stewed tomatoes
• 3 tablespoons bacon grease
• 1 (6 ounce) can tomato paste
• 1/3 cup flour
• 3 cups water
• 3 medium onions, chopped
• 2 1/2 teaspoons salt
• 6 garlic cloves, minced
• 1/2 teaspoon dried ground Mexican oregano
• 2 (16 ounce) cans whole green chilies

Equipment Needed

• Large skillet
• 5-quart Dutch oven or heavy-bottomed pot
• Paper bag
• Knife
• Cutting board

Instructions

1. Begin by preparing the pork. Trim any excess fat from the pork shoulder and cut the meat into 1-inch cubes.

2. In a large skillet, melt the bacon grease over medium-high heat. This rendered fat will add a smoky depth to the chili.

3. Place the flour into a paper bag. Add the cubed pork to the bag, a portion at a time, and shake well to coat the meat evenly with flour. This will help to thicken the chili as it simmers.

4. Carefully add the floured pork to the hot skillet, working in batches to avoid overcrowding the pan. Brown the meat well on all sides, ensuring a rich, caramelized crust forms. This browning process, known as the Maillard reaction, is crucial for developing the chili’s complex flavor.

5. Once the pork is nicely browned, remove it from the skillet and transfer it to a 5-quart Dutch oven or a large heavy-bottomed pot.

6. Add the chopped onions and minced garlic to the skillet in which you browned the pork. Sauté them over medium heat until they become translucent and softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the skillet, as these flavorful bits will deglaze the pan and add depth to the chili.

7. Transfer the sautéed onions and garlic to the Dutch oven, adding them to the browned pork.

8. Stir in the remaining ingredients: the stewed tomatoes, tomato paste, water, salt, dried ground Mexican oregano, and the whole green chilies. If you prefer a milder chili, consider removing some of the seeds and membranes from the green chilies before adding them. For a spicier chili, leave the seeds intact or even add a pinch of cayenne pepper.

9. Bring the mixture in the Dutch oven to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring every 2-3 minutes to ensure even cooking and prevent scorching.

10. After 45 minutes, taste the chili and adjust the seasonings to your liking. You may want to add more salt, oregano, or even a dash of cumin for extra depth. Continue to simmer the chili, covered, for another 30 minutes or more, or until the pork is very tender and easily shreds with a fork. The longer the chili simmers, the richer and more flavorful it will become.

11. Before serving, you can use two forks to shred the pork directly in the pot. This will create a more rustic and hearty chili texture.

Expert Tips & Tricks

• Browning the Pork: Don’t skip the browning step! It’s essential for developing a deep, rich flavor. Work in batches to avoid overcrowding the pan, which will lower the temperature and prevent proper browning.
• Chili Heat: The heat level of green chilies can vary widely. If you’re unsure about the heat, start with half the amount and add more to taste. Roasting the green chilies before adding them can also mellow out their heat.
• Thickening the Chili: The flour coating on the pork will naturally thicken the chili as it simmers. If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the chili during the last 15 minutes of cooking.
• Flavor Enhancement: For an even deeper flavor, consider adding a tablespoon of apple cider vinegar or a splash of lime juice towards the end of the cooking time. This will brighten the flavors and add a touch of acidity.
• Make-Ahead Tip: This chili is even better the next day! The flavors meld together beautifully as it sits. Make it a day in advance and refrigerate it overnight for maximum flavor.

Serving & Storage Suggestions

Serve the Navajo Green Pork Chili hot, garnished with your favorite toppings. Popular choices include shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Greek yogurt, chopped fresh cilantro, diced avocado, and a squeeze of lime juice. You can also serve it with warm tortillas, Navajo fry bread, or cornbread for dipping.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. To reheat, thaw the chili overnight in the refrigerator and then gently warm it on the stovetop over medium heat, stirring occasionally. You may need to add a little water or broth if the chili has thickened too much during storage. You can also reheat it in the microwave, but be sure to stir it frequently to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	752.4 kcal	N/A
Calories from Fat	431g	57%
Total Fat	48 g	73%
Saturated Fat	16.8 g	83%
Cholesterol	167.2 mg	55%
Sodium	1554.9 mg	64%
Total Carbohydrate	36.9 g	12%
Dietary Fiber	5.5 g	21%
Sugars	17.4 g	69%
Protein	45.4 g	90%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Chili: Add a pinch of cayenne pepper, diced jalapeños, or a few drops of your favorite hot sauce. You can also use hotter varieties of green chilies, such as Anaheim or Hatch chilies.
• Milder Chili: Remove the seeds and membranes from the green chilies before adding them to the chili. You can also substitute some of the green chilies with poblano peppers, which have a milder flavor.
• Vegetarian Chili: Replace the pork with black beans, pinto beans, or a combination of both. Add some diced bell peppers, zucchini, or corn for extra flavor and texture.
• Slow Cooker Chili: Brown the pork as directed, then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is very tender.
• Smoked Pork Chili: Use smoked pork shoulder for an even more intensely flavored chili. You can find smoked pork shoulder at most butcher shops or barbecue restaurants.

FAQs (Frequently Asked Questions)

Q: Can I use pre-diced pork instead of cutting it myself?
A: Yes, you can use pre-diced pork, but trimming it yourself allows you to remove excess fat and control the size of the pieces.

Q: What if I can’t find whole green chilies?
A: If you can’t find whole green chilies, you can use diced green chilies, but the flavor and texture may be slightly different. Adjust the amount to your preference.

Q: Can I use vegetable oil instead of bacon grease?
A: Yes, you can use vegetable oil, but the bacon grease adds a distinctive smoky flavor to the chili.

Q: How do I know when the pork is done?
A: The pork is done when it is very tender and easily shreds with a fork. The longer the chili simmers, the more tender the pork will become.

Q: Can I add other vegetables to the chili?
A: Yes, you can add other vegetables, such as bell peppers, corn, or zucchini, to the chili. Add them during the last 30 minutes of cooking so they don’t become too mushy.

Final Thoughts

I hope this recipe for Navajo Green Pork Chili brings a taste of the Southwest into your kitchen. It’s a dish that’s both hearty and comforting, perfect for a chilly evening or a gathering with friends and family. Don’t be afraid to experiment with the ingredients and adjust the flavors to your liking. Most importantly, enjoy the process of cooking and sharing this delicious chili with those you love. And if you make it, be sure to let me know what you think! It pairs wonderfully with a crisp Mexican beer or a refreshing margarita. ¡Buen provecho!