Navajo Green Chile

This is not a mild green chile. Twenty fire-roasted Anaheim peppers, dried hot chilies, habaneros, AND cayenne all go into the pot. The recipe even warns you to take out your contacts before chopping.

Three pounds of pork shoulder get cubed and browned in rendered pork fat, then simmered with the roasted chilies, tomatoes, bell peppers, garlic, and half a can of beer. That two-hour uncovered simmer concentrates the heat and melds the flavors into something that hits you in waves: the front-of-the-mouth tingle from the Anaheims, then the deeper burn from the dried chilies, and finally the habanero heat that builds and lingers.

Broiling the Anaheims until blistered and peeling them while warm is the foundation step. That char adds a smoky sweetness that balances all the capsaicin.

Chef Tips

• Start with half a habanero if you’re new to serious heat. You can always add more, but you can’t take it away.
• Simmer uncovered. The lid traps moisture and prevents the chile from thickening properly. Add water or beer as the liquid reduces.
• The heat intensifies when frozen. If you’re making this for the freezer, pull back on the habaneros slightly.
• Serve with warm flour tortillas and nothing else. This chile is the main event.

Variations

• Milder version: Skip the habaneros and cayenne entirely. The 20 roasted Anaheims still provide plenty of green chile flavor with manageable heat.
• Beef green chile: Swap the pork for beef chuck cut into cubes. Brown it the same way and extend the simmer by 30 minutes.