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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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LOVE Green chili, this one just works for me...I love it! Ingredients:
1 tablespoon olive oil |
10 slices smoked bacon, diced |
2 lbs pork loin, cut into 1 in cubes |
1 large yellow onion, chopped |
3 garlic cloves, minced |
2 anaheim chilies, chopped |
2 cups chicken broth |
2 cups water |
1 (16 ounce) can chopped tomatoes, undrained |
3 (4 ounce) cans chilies, chopped |
4 tablespoons unsalted butter |
1 ancho chili, chopped |
2 jalapenos, chopped |
1 banana pepper, chopped |
2 cups vegetable broth |
4 tablespoons all-purpose flour |
salt and pepper, to taste |
8 ounces monterey jack cheese, shredded |
Directions:
1. In large Dutch oven, heat oil over med-high heat.
2. Add bacon and cook until crispy; remove from pot and set aside.
3. In same pot, add pork and sear 3-5 min, until cooked through and browned on all sides; remove from pot and set aside.
4. Add onion, garlic, anaheim and ancho chiles, and peppers to same pot, cook for 10-15 minute.
5. Add vegetable and chicken broths, water, tomatoes, and canned chiles to pot and stir occasionally.
6. In a separate bowl, combine butter and flour with a fork.
7. Stir mixture into soup, increase to med-heat and bring to a boil.
8. Add pork and bacon, reduce heat and simmer for an additional 15 minute.
9. Season to taste with salt and pepper.
10. Garnish with shredded cheese.
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