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Spicy Navajo Green Chili 


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Diabetes-Friendly Recipe (Click for more information)
Diabetes-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 300 mg

Sodium:
No more than 1000 mg

Carbohydrates:
No more than 50g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
High-Fiber Recipe (Click for more information)
High-Fiber RecipeX
This recipe contains:

Fiber:
At least 3g
High-Calcium Recipe (Click for more information)
High-Calcium RecipeX
This recipe contains:

Calcium:
At least 50 mg
Dairy-Free Recipe (Click for more information)
Dairy-Free RecipeX
This recipe contains no milk or milk products, no casein or whey.

Serves: 12 person(s)

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

Pork chili, made as spicy hot as you can want! Can be cooked in a slow cooker, such as a crock-pot, and served as an entrée or a side dish.

Suggestions:

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.

To learn more about chili peppers, see CalorieKing's library article "Chili Peppers".

Ingredients:

4 lb Poblano and/or Anaheim chili peppers (4 - 5 lbs = 2½ - 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:

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".

Microwave Directions:

Do not microwave.

Variations:

Can serve on cooked rice or tortilla chips, 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.

Author:

Eric Pearson, CalorieKing.com Member

Related Recipes:

Recipe Book Notes


 



NUTRITIONAL INFO 

(Per Serving)
Calories
321 cals
Kilojoules
1,342 kJ
Fat
12.0 g
Carbohydrates
16.3 g
Protein
37.5 g
Cholesterol
92.0 mg
Sodium
393 mg
Saturated Fat
4.0 g
Fiber
3.0 g
Calcium
96.0 mg
Total Sugars
7.6 g
Note: A dash indicates no data is available.