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.




30 min


2 min


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