• 8 lbs. pork, cubed
  • 4 T. lard
  • 4 large onions, chopped
  • 1/2 C. all purpose flour (optional)
  • 4 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 4 C. chopped green chilis
  • 6 C. Hot Water
  • Salt to taste
  • although it alters the color, for flavor, you can add any or all of the following:
  • 6 T chili powder
  • 2 tsp. crushed red pepper
  • 4 T creole seasoning
  • 2-3 c. fresh peeled and pureed tomatoes


Brown the meat in the lard (lard produces the most authentic flavor.) Add the onions and fry along with the meat until tender. Stir the flour into the meat-onion mixture. (If a thinner chili is desired, do not add the flour). Add the spices and green chilies. Stir in the hot water and simmer for several hours.

Other meats, alone or combined with the beef can be used. Examples (pork, mutton, deer, moose, elk, and goat)

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Submitted 6/13/05.
Source: Sante Fe Cookery with adaptations
Submitted By: C. Murdock
Green Chili