Spicy Navajo Green Chili

Spicy Navajo Green Chili

Pork chili, made as spicy hot as you can want! Can be cooked in a slow cooker, such as a crock-pot.


4 stars 4 stars 4 stars 4 stars (15 ratings made) Rate
Serves: 12 person(s) Change

Preparation Time: 1 hr
Cooking Time: 3 hrs
Extra Time: 3 hrs
(if using a slow cooker, and extra 30 minutes for added peppers)

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 4 lb Poblano and/or Anaheim chili peppers (4 - 5 lbs = 2 - 3 lbs after prep)
  • 3 lb boneless pork loin, lean only, cut into 1-inch cubes
  • 3 medium onions, coarsely chopped
  • 6 large or 10 medium cloves garlic, minced
  • 3 Tbsp Mexican or 4 Tbsp. regular oregano
  • 40 oz beef broth
  • 1 lb jalapeno and serrano peppers (1 - 2 lbs, mixed), (optional)

Directions: Standard directions Microwave directions

CHILI: Roast Poblano and/or Anaheim chili peppers. Cool, peel, deseed and chop roasted peppers into 1/2 to 1 1/2-inch pieces.*

Place roasted peppers and remaining ingredients into a large pan or slow cooker. In pan, bring ingredients to a boil and simmer for 3 to 4 hours (or in a slow cooker, cook on high for 6 hours or 8 to 10 hours on medium).

(OPTIONAL) EXTRA SPICY "HOT-EM-UP-AT-THE-TABLE" CHILI DRESSING: Place chopped jalapeno and serrano peppers in a pan and cover with water, water to reach 1-inch above peppers. Bring to a boil and simmer for at least 30 minutes. Serve these peppers on the side for those who want "heat".

Do not microwave.


Can serve on cooked rice or on baked corn tortilla chips (such as nachos), or as a stew, or as chili with tortilla chips as a side. Suggested accompanying beverages, choose water, iced tea, or light beer.

Serving suggestions are not included in the nutritional analysis.


NOTE: This is a very hot spicy dish! Yet, if you want it hotter, use more seranno peppers. If you want it somewhat milder, use more jalapeno peppers.

* Roasting the peppers is the time consuming step. The easiest way is to grill the peppers on a gas/charcoal grill at high temperature until the skin blisters, then toss into a paper bag to steam. Then cool, peel, deseed and chop.

Thanks to Eric Pearson, CalorieKing member