This chili uses new Mexican chiles, that can be bought frozen or dry. However, it can be made also with poblanos, jalapenos and serranos: I am giving you quantities for both options. New Mexican chiles may be hard to find outside of the Southwest of the US . If you can't find them in your supermarket you can either buy them online (Amazon carries them), or you can simply make this dish using more common green chiles, like poblanos, jalapenos and serranos. The flavors will be different, but it will still be a smashing good chili dish.
This recipe is not particularly difficult, but it is time consuming: so I recommend that when you make it, you make it in large quantities, so that you can freeze the leftovers or make other dishes with it (it makes an excellent sauce for flat breads...).
This chili should not be too soupy: the texture will be that of a stew, and the pork will be tender and will have started to break down (see photo). If you want, you can add more chicken stock, so that the concoction will become more liquid.
Also: I am giving you two options to make this, with or without a slowcooker. And remember: as with any chili, this will get better the next day, and the next day, and the day after next... —tuscanfoodie
We were won over by the gorgeous aroma of cumin and peppers filling the kitchen. Browning the pork in bacon fat is a nice touch. The end result is a seemingly mild chili with a good spicy kick at the end. We opted for the 2.5 hour dutch oven method rather than the long slow cooker process. The pork wasn't quite falling apart after 2.5 hours, but we didn't mind because the flavors were so good. —favabean