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.

Rating:

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.

Variations:

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.

Tips:

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