Prepare the Hatch Chiles:

• If using fresh roasted green chiles, remove the skin, deseed, and dice. If using frozen, thaw and dice. Canned chiles can be used but fresh or frozen is preferred.

Browning the Meat

Season and Sauté:

• Heat olive oil in a large stockpot over medium-high heat. Season the pork, chicken, or rabbit with kosher salt and black pepper.

Cook in Batches:

• Brown the meat in small batches, ensuring the oil is hot for a good sear.

Deglaze the Pot:

• After browning each batch, deglaze the pot with about ½ cup of water, scraping up browned bits. Transfer the meat and deglazing liquid to a bowl. Repeat with additional oil as needed.

Cook Aromatics:

• In the final batch, add diced onion halfway through browning. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for 30 seconds to release its flavor.

Simmering the Chili

Combine Ingredients:

• Return all browned meat and juices to the pot. Add diced Hatch chiles, pickled jalapeños (with juice), chicken broth, and diced potatoes.

Simmer:

• Bring to a gentle boil, then reduce heat to low. Cover and simmer until the meat is fork-tender, approximately 2 to 3 hours.

Making the Roux

Cook the Roux:

• In a separate skillet, melt the butter and vegetable oil over medium heat. Whisk in masa and all-purpose flour to form a roux.

Toast the Roux:

• Stir constantly for 10 to 20 minutes until the roux turns a peanut butter color, taking care not to burn it.

Bloom Spices:

• Stir in ground cumin and black pepper. Cook for 30 seconds while stirring. Remove from heat and set aside.

Thickening and Final Touches

Incorporate the Roux:

• When the chili has cooked for about 2 hours and the meat is tender, stir the roux into the pot. Cook for an additional 5 to 10 minutes, allowing the chili to thicken.

Season:

• Add fresh lime juice and adjust seasoning with salt and pepper to taste.

Serving Suggestions

• Serve immediately or refrigerate overnight for even better flavor.
• Enjoy as a stew or use to smother burritos, tamales, tostadas, or eggs.
• Garnish with toppings such as shredded pepper jack cheese, sour cream, crushed tortilla chips, chopped cilantro, diced avocado, and extra lime juice.