Green Chili Chili

This is a straight-up New Mexico-style green chili built on cubed pork shoulder and a generous heap of diced green chilies. No beans, no ground meat, no chili powder. The green chilies themselves are the star, and at nearly two pounds of them to one pound of pork, this recipe doesn’t hold back.

Dredging the pork cubes in flour before browning in lard serves two purposes. The flour creates a seared crust on the meat, and later it thickens the broth as everything simmers together. Lard is the traditional fat for New Mexican cooking and adds a subtle richness that vegetable oil can’t replicate.

The simmer is short, just five to ten minutes uncovered, so the pork stays tender and the sauce stays bright and fresh-tasting rather than cooked down into something dark and heavy.

Kitchen Tips

• Cut pork small: Quarter-inch cubes cook quickly in the short simmer time. Larger chunks need a much longer braise to get tender.
• Lard makes a difference: If you can find rendered leaf lard, use it. The flavor is cleaner and more savory than supermarket shortening.
• Simmer uncovered to let excess liquid evaporate and concentrate the chili flavor.
• Serve with warm tortillas or over rice. A squeeze of lime and a dollop of sour cream on top rounds it out.

Variations

• Roasted green chili: Use fire-roasted Hatch chilies if available. The char adds a smoky depth that canned green chilies can’t match.
• Chicken verde: Swap the pork for boneless chicken thighs and use chicken broth instead of water.