Navajo Green Chile
Yield
6 servingsPrep
30 minCook
120 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
anaheim chilies
or cubanelle chiles |
*
|
| 3 | pounds |
pork
(shoulder works well) |
|
| 1 | x |
onions
large |
*
|
| 2 | each |
sweet bell peppers
green or red |
|
| 1 | each |
tomatoes, canned
can |
|
| 4 | each |
green chili peppers
or 5, dried, very hot |
*
|
| 2 | each |
habanero chili peppers
pickled, or 3 (use 1/2 if you're new to the heat!) |
* |
| 1 | tablespoon |
cayenne pepper
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lemon juice
to taste (about 1 tablespoon) |
*
|
| 4 | each |
garlic cloves
peeled and minced |
|
| ½ | can |
beer
good beer |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
anaheim chilies
or cubanelle chiles |
*
|
| 1.4 | kg |
pork
(shoulder works well) |
|
| 1 | x |
onions
large |
*
|
| 2 | each |
sweet bell peppers
green or red |
|
| 1 | each |
tomatoes, canned
can |
|
| 4 | each |
green chili peppers
or 5, dried, very hot |
*
|
| 2 | each |
habanero chili peppers
pickled, or 3 (use 1/2 if you're new to the heat!) |
* |
| 15 | ml |
cayenne pepper
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lemon juice
to taste (about 1 tablespoon) |
*
|
| 4 | each |
garlic cloves
peeled and minced |
|
| 0.5 | can |
beer
good beer |
|
Directions
Broil (blacken) the green chiles until the skin is blistered and loose - remove skin while warm and discard seeds and stem.
Chop in 1 inch square pieces and put in large chile pot or crock pot.
Cut off fat from pork and save.
Cut pork into ½ inch; squares and set aside.
Melt pork fat in frying pan and sauté onions and garlic - add to pot.
Substitute vegetable oil or skip the sautéing to minimize fat (and taste).
Brown pork in same pan - add vegetable oil if needed - add to Cut tomatoes and green peppers into large pieces and add to Take out you contacts now if you wear them! Finely chop habenaros and add the rest of the ingredients. Bring to a boil and then simmer (uncovered!) as long as you can stand it (adding water or beer as necessary). Simmer for 2 hours minimum to even out the heat. Serve with plenty of warm flour tortillas. Note: if you freeze the mixture, be prepared for the heat to intensify!!
