New Mexico Chili
This chili makes use of New Mexico Chile Flakes, but if you didn’t have them you could swap them for whole New Mexico Chiles dried Anaheim Chiles and blitz them to flakes in a spice grinder. Toast whole dried chiles in a pan for a minute or two before grinding them, for a cozy, toasty, charred flavor.
We decided against the beans for this recipe and instead chose small potatoes to act as a canvas for the rich flavors of this chile. We also decided to use browned, shredded pork shoulder, because we wanted to let it cook to fall-apart tenderness in the pot. You could use chuck or beef cut if you like, but avoid using anything too lean. The muscle fibers in lean proteins tighten as they cook, so your meat can become chewy the longer it is stewed, rather than tender.
- 1 Tablespoon olive oil
- 1 pound pork shoulder, cut into 1/2 inch cubes
- 1 Tablespoon + 2 teaspoons of Organic San Antonio Chili Powder, divided
- 1 small Vidalia onion, diced small
- 2 cloves garlic, minced
- 12 baby red potatoes
- 2 cups canned, peeled, whole OR crushed tomatoes
- 2 Tablespoons New Mexico Red Chile Flakes
- 6 fresh green Mexican-style chiles, like poblano, Anaheim, or Hatch, roasted, peeled, seeded, and diced
- 1 fresh jalapeño, de-veined, seeded, and minced
- 1/2 cup water, or more if necessary
- 1 teaspoon Coarse Sea Salt
- Heat olive oil in a Dutch oven over medium heat. Toss pork with 2 teaspoons Organic San Antonio Chili Powder. Add pork cubes to Dutch oven and brown on all sides.
- Add onion and garlic and cook for 2-3 minutes.
- Add potatoes, tomatoes, New Mexico Red Chile Flakes, roasted green chiles, jalapeño, and ½ cup water and mix well. Simmer on medium-low for 1 hour.
- Add 1 Tablespoon Organic San Antonio Chili Powder and 1 teaspoon Sea Salt. Mix well, shred any pork that is still in cubes, and simmer for another ½ hour. Add additional water if necessary.
- Garnish with pickled jalapeño slices, sour cream, or cheese and serve!
