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Pork Shoulder Chili

I love a good chili. I’ve got a bunch of different recipes, one of which began with a pork-based chili I found in Clyde Casey’s book “Red or Green: New Mexican Cuisine.” This book BTW, is a gem, filled with excellent recipes and lots of insights into Mexican cooking and the variations Southwest chefs have developed.

If you want Casey’s original, it’s on page 139 of his book. But I found it bland and lacking punch. So, after several attempts, I’ve managed to turn it into a serious chili, one you could bring to a chili contest. This recipe serves 6.


1 T olive oil

2 lb pork shoulder, cut into 1/2 inch cubes

2 red peppers, rough chop

2 white onions, rough chop

2, 4 oz cans of New Mexican green chilies

2 jalapeno chilies, rough chop (more or less depending on your preferences for “heat”)

1/2 c white wine

chicken stock (amount based on how the dish is cooking, probably around a cup)

1 16 oz jar of “picanté” sauce — either red or green

3 T flour

2 t Mexican chili powder

2 t ground cumin

2, 15 oz cans of pinto beans

salt and pepper to taste

various garnishes (see below)


In large pot heat olive oil and brown the pork (about 10 minutes).

Add all veggies, cook for 10 minutes or so — keep stirring.

Deglaze with white wine and scrape pot to get up the fond

Add cumin, chili powder and salt and pepper.

Add enough chick stock to cover and simmer for 1 hour (or more) — add stock if needed.

Mix 3 T of flour with 3 T of chicken stock, stir and add (one T at a time) to the pot to thicken.

Simmer for another hour (or more) — add stock if needed.

Serve over rice with various garnishes and warmed tortillas:



sour cream

chopped cilantro

Tex-Mex cheeses

lime slices

*guacamole recipe (this isn’t the usual — trust me, it’s better than “the usual”):

1 scallion, fine chop

1 oz tomato, fine chop

1 garlic clove, smashed, chopped

1 T cilantro, chopped

1 t jalapeno, fine chop (more or else based on “heat”)

a squeeze of lime juice

1 avocado

salt to taste

combine everything

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