An Old El Paso Chili

Image courtesy of Larry Bell.

When it comes to Larry Bell, the Taos- and Venice-based artist is best known for his contributions to the Light and Space movement and his striking sculptures, installations, and mixed-media works. Yet his innovative, and idiosyncratic approach follows over to his chili verde recipe. “Make it exactly as the recipe is written, then eat this chilli!” Bell instructs. The artist’s materials of choice? El Paso green chilis, spanish onions, and lean-cut pork. And like all great artworks, the magic is in the process—this chili takes overnight.

Ingredients

• 7 large, round, white or Spanish onions
• 5 large cans of Ortega or Old El Paso green chilis (whole or strips)
• 8-9 pounds of very lean pork cut into 2 inch cubes. (I buy pork shoulder roast; 13 lbs will usually yield what’s needed after bone and fat has been removed)
• 2 bay leaves
• 1 teaspoon cinnamon
• 1 teaspoon turmeric 
• 1 teaspoon cumin (ground)
• 5 teaspoons ground clove
• 5 large cloves of elephant garlic sliced very thin
• 3 large lemons

Instructions

1. Prepare chili in an 8-quart cast iron kettle with a heavy lid.
2. Slice the onions ½ inch thick and separate into rings.
3. Preheat enough olive oil to make a thin layer in kettle. Rub the sides of the interior.
4. Put onions on a medium low flame and cover till they start to collapse, then add the sliced garlic. Return cover and simmer for a while.
5. Drain the 5 cans of chilis, and add to the onion garlic. Stir well and simmer another 15 minutes.
6. Add the turmeric; stir till all ingredients are of equal consistency.
7. Layer pork so surface of sauce is covered. Do not stir.
8. Squeeze ½ lemon over the layer and salt lightly. Repeat till all pork is in the kettle (layer lemon, salt, etc.)
9. The final touch is ½ of one lemon (rind) left on top of the layered pork. Cover and cook on very low heat overnight.
10. In the morning the meat will be a solid cake. Separate the chunk with a spoon and push down into the sauce along with lemon rind. Stir well. Turn off heat. 
11. Let the completed chili verde rest for 8 hours or more. (Freezing actually improves it.) Reheat on low for an hour or so. Serve with a dollop of sour cream on top.