New Mexico Green Chile With Pork and Roasted Chiles

 

How to make New Mexico Green Chile With Pork and Roasted Chiles

Ingredients

12 large mild green chiles

1 large onion

2 tablespoons lard, or vegetable oil

1 1/2 teaspoons fine sea salt

2 to 2 1/2 pounds pork butt, trimmed and cut into bite-size pieces

2 tablespoons all-purpose flour

1 cup beer, broth, or water

2 cups low-sodium broth, or water

Instructions:

Position a rack in the center of the oven and heat to 400 F. When oven is hot, roast the green chiles until charred on all sides. Alternatively, use the oven’s broiler to char the chiles, turning so all sides are blackened (or char on the open flame of a gas stove, using tongs to turn).

Cover chiles with foil and allow them to steam and cool down for at least 15 minutes.

Pull off chile stems, scrape off and remove peels, remove seeds, and chop into small pieces. Set chiles aside.

Peel and thinly slice onion.

In a heavy-bottomed pot or Dutch oven, heat the lard on medium. When the lard melts, add onions, chiles, and salt. Stir well and cook until onions are soft, about 3 minutes.

Transfer the vegetables to a bowl, leaving as much fat in pot as possible.

Brown pork pieces, working in single layer batches. Repeat process until all pieces are browned. Remove from pot and set aside.

Add flour to remaining fat that’s left in the pot and stir rapidly.

Keep stirring until flour smells cooked, about 3 minutes.

Add beer, stir, and scrape up any brown bits from bottom of pot. The mixture should thicken up fairly quickly.

Add broth and return pork and vegetables to the pot. Everything should be covered by liquid — add more broth or water if necessary.

Bring mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, about 1 hour.

If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.

Nutrition Information:

Calories: 450 | Total Fat: 28g | Saturated Fat: 10g | Trans Fat: 0g | Cholesterol: 105mg | Sodium: 820mg | Total Carbohydrates: 15g | Dietary Fiber: 4g | Sugars: 3g | Protein: 35g |

Frequently Asked Questions:

Can I use a different type of chili for this recipe?

Yes, you can use other mild green chiles based on availability and personal preference.

However, the traditional New Mexico green chiles add a unique flavor to the dish.

Is there a substitute for lard in this recipe?

Yes, you can use vegetable oil or another cooking fat of your choice as a substitute for lard.

This allows for flexibility based on dietary preferences.

Can I adjust the level of spiciness in the dish?

Absolutely. You can control the spiciness by choosing milder or spicier green chiles, adjusting the amount of cayenne pepper, or even omitting the jalapeno pepper if you prefer a milder flavor.

What should I serve with New Mexico Green Chile with Pork?

This dish pairs well with warm tortillas, rice, or crusty bread.

You can also garnish with fresh cilantro, lime wedges, and shredded cheese for added flavor.

Can I prepare this recipe in advance or freeze leftovers?

Yes, the flavors often develop more after sitting, so preparing in advance is a great option.

You can also freeze leftovers for later enjoyment, ensuring you have a convenient and delicious meal on hand.

Can I use canned green chiles instead of roasting fresh ones?

While fresh roasted chiles contribute to the unique flavor of this dish, you can use canned green chiles in a pinch.

However, roasting fresh chiles provides a smokiness that enhances the overall taste.

What can I substitute for pork butt in this recipe?

You can use pork shoulder or pork loin as a substitute for pork butt.

These cuts offer different textures but will work well in the dish.

Is there a non-alcoholic substitute for beer in the recipe?

Yes, you can replace beer with an equal amount of beef or vegetable broth if you prefer a non-alcoholic version.

The broth will still add depth and flavor to the dish.

Can I prepare this dish in a slow cooker instead of on the stove?

Absolutely. After browning the pork and sautéing the vegetables, transfer everything to a slow cooker.

Cook on low for 6-8 hours or until the pork is tender.

Adjust the thickness as needed.

Can I freeze leftovers of New Mexico Green Chile with Pork?

Yes, this dish freezes well.

Store leftovers in airtight containers, and when reheating, you may need to add a bit of water or broth to achieve the desired consistency.