Uploaded December 2023 | Updated September 2026, 3 days ago
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Growing up in Texas, I often thought of this dish as “New Mexico chili”, but in truth I do not know where it got started. If I had to guess, I would guess that it did originate north of the border. I have generally known it to be made with pork, but lamb, chicken or turkey would probably also work. Furthermore, though we make this chili from ground pork and use a somewhat accelerated method, it would be possible to work with whole pork cut into chunks and braise them over an hour or two in the sauce, more like the way I make my regular (Texas) chili.
In this recipe, we use the roasted tomatillo salsa we made during the summer, and produced a video about. It makes sense to make lots of the salsa during the summer when the tomatillos and serrano peppers are fresh. Now, in the winter, we can use the salsa to make the chili and have a bright taste of summer.
While it’s not an especially spicy chili normally, your peppers and your palate may vary. If desired, sour cream can be paired with this dish to bring the heat down. A melting of white cheese such as Oaxaca (or its copy-cat, Monterey Jack) can be used for the same purpose.
Makes enough for 4-6 people, roughly 2 litres.
Equipment:
Dutch oven or suitable saucepan
spice grinder (optional)
Ingredients:
1 lb ground pork 80/20 ideally
1 batch tomatillo salsa
1-2 ea onion medium dice
2-6 cloves garlic if you like garlic, you can use more
some more green chiles small dice; optional
1/4 cup cilantro chopped
1 tsp cumin toast if whole, then grind
1 sprig oregano or 1/2 tsp dry oregano
Procedure:
1. Season the pork and brown it in the pan with a minimal amount of oil or bacon grease.
2. Don’t rush the browning of the pork; allow it to get some color, but don’t let it dry out into little crispy nuggets.
3. Once the pork has a bit of color, add the garlic, onion and peppers. Both of these last are really optional but adding some onion helps to stretch out the chili. Add more (green) peppers if you like their flavor and/or want more heat.
4. Allow the garlic and other veg to sweat a bit before adding the salsa.
5. Allow the salsa to reduce a little around the pork. If you’re braising chunks of pork and want to allow things to simmer a little while, you may need to add water – possibly an equal volume to the salsa – in order to provide volume to boil off. We found that our tomatillo salsa was very concentrated, your results may differ.
6. Once the chili has reduced to a proper consistency and the vegetables are softened, stir in the cilantro and serve on rice or in whatever other manner you might prefer, such as in the form of tacos. This chili could also be used as a sauce for a cheese enchilada or tamale.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Growing up in Texas, I often thought of this dish as “New Mexico chili”, but in truth I do not know where it got started. If I had to guess, I would guess that it did originate north of the border. I have generally known it to be made with pork, but lamb, chicken or turkey would probably also work. Furthermore, though we make this chili from ground pork and use a somewhat accelerated method, it would be possible to work with whole pork cut into chunks and braise them over an hour or two in the sauce, more like the way I make my regular (Texas) chili.
In this recipe, we use the roasted tomatillo salsa we made during the summer, and produced a video about. It makes sense to make lots of the salsa during the summer when the tomatillos and serrano peppers are fresh. Now, in the winter, we can use the salsa to make the chili and have a bright taste of summer.
While it’s not an especially spicy chili normally, your peppers and your palate may vary. If desired, sour cream can be paired with this dish to bring the heat down. A melting of white cheese such as Oaxaca (or its copy-cat, Monterey Jack) can be used for the same purpose.
Makes enough for 4-6 people, roughly 2 litres.
Equipment:
Dutch oven or suitable saucepan
spice grinder (optional)
Ingredients:
1 lb ground pork 80/20 ideally
1 batch tomatillo salsa
1-2 ea onion medium dice
2-6 cloves garlic if you like garlic, you can use more
some more green chiles small dice; optional
1/4 cup cilantro chopped
1 tsp cumin toast if whole, then grind
1 sprig oregano or 1/2 tsp dry oregano
Procedure:
1. Season the pork and brown it in the pan with a minimal amount of oil or bacon grease.
2. Don’t rush the browning of the pork; allow it to get some color, but don’t let it dry out into little crispy nuggets.
3. Once the pork has a bit of color, add the garlic, onion and peppers. Both of these last are really optional but adding some onion helps to stretch out the chili. Add more (green) peppers if you like their flavor and/or want more heat.
4. Allow the garlic and other veg to sweat a bit before adding the salsa.
5. Allow the salsa to reduce a little around the pork. If you’re braising chunks of pork and want to allow things to simmer a little while, you may need to add water – possibly an equal volume to the salsa – in order to provide volume to boil off. We found that our tomatillo salsa was very concentrated, your results may differ.
6. Once the chili has reduced to a proper consistency and the vegetables are softened, stir in the cilantro and serve on rice or in whatever other manner you might prefer, such as in the form of tacos. This chili could also be used as a sauce for a cheese enchilada or tamale.
Music: bensound.com/royalty-free-music
