Las Chiquitas Chili

This is pork chili the way it’s done in New Mexico: no ground beef, no kidney beans, no thick stew. Cubed pork gets browned in a skillet, then simmered in a blended sauce of tomatoes, red pepper flakes, and garlic powder until the meat is tender and the coating clings tight with barely any liquid left in the pan.

The beans stay separate here, which is traditional. You ladle pinto beans into a bowl, spoon the saucy pork on top, and crumble corn tortillas over everything. Keeping the components apart lets each one shine on its own terms.

The key to this recipe is patience during the simmer. You want the pork coated in that red sauce, not swimming in it. If the liquid reduces too fast, lower the heat and cover the skillet partway.

Kitchen Tips

• Cut the pork into small, uniform cubes so they cook evenly and absorb more sauce
• Don’t drain the canned tomatoes before blending; that liquid is your cooking sauce
• Start with ½ teaspoon of red pepper flakes and add more at the table if you like heat
• Leftovers taste even better the next day once the pork has soaked up more flavor

Variations

• Swap pork for beef chuck roast cubes for a heartier chili
• Add a can of diced green chiles to the blender for a green chile twist
• Use fresh roasted tomatoes instead of canned for a smokier depth