• Servings 10
  • Prep 30 min
  • Cook 2 hours min
  • Cuisine
  • Skill Level

New Mexican Pork Chili


  • 3 lbs of boneless pork butt, trimmed of fat and cut into 1 inch pieces.
  • 3/4 cup flour
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 cup olive oil, divided
  • 1 cup diced onion
  • 10 cloves of garlic, minced
  • 4 poblano chilies, roasted, seeded and chopped
  • 4 Anaheim chili peppers, roasted seeded and chopped
  • 1 (28 oz) can of crushed tomatoes
  • 1 cup of water
  • 1 cup chicken stock
  • 1 bottle of amber beer
  • 2 tsp chili powder
  • 2 jalapeno peppers, chopped
  • 1 tbs sugar
  • jack cheese for garnish
  • sour cream for garnish
  • tortilla chips
This is spicy version of chili that uses pork and a variety of chilies.
  • Roast the chilies under a broiler of over a gas flame until blackened on all sides.
  • Place them in a plastic bag for 5 minutes, then remove the black skin. Do not rinse.
  • Combine the four, salt and pepper in a zip lock bag.
  • Add the pork cubes a handful at a time and shake to coat.
  • In a large sauce pan heat 1/2 of the olive oil over medium high heat.
  • Add the meat in small batches and brown on all sides.
  • Remove meat and set aside.
  • In the same pot heat 2 more tbs of the olive oil.
  • Add the onion and garlic and cook until onions are clear.
  • Chop the chili pepper and add to pot.
  • Add the pork, water, chicken stock, chili powder, beer and crushed tomatoes.
  • Simmer for several hours, stirring occasionally.
  • Serve with garnishes.

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