Pork Green Chili (Colorado Style) |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 20 |
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I grew up in Colorado and so I grew up loving green chili! When I moved to North Carolina 4 years ago I was surprised and very disappointed to learn that NO ONE here had ever even heard of green chili. I have spent the last year going through different recipes, I think I have finally got it nailed through a great mix of about 6 of the recipes I tried. Jalapeños may be added to taste if you like the flavor. Chili can be served over any burritos, served as a dip with tortilla chips, or as a main course with warm tortillas. Recipe makes a lot but it freezes well so you can enjoy it for a few months without having to spend too much time cooking. Ingredients:
2 lbs pork roast |
4 tablespoons olive oil |
7 (14 ounce) cans chicken broth |
13 cups water |
1 large yellow sweet onion |
1 head garlic |
3 anaheim chilies |
3 medium tomatillos |
4 serrano chilies |
1 (14 1/2 ounce) can stewed tomatoes, with juice |
6 (4 1/2 ounce) chopped green chilies |
2 tablespoons ground cumin |
1/2 teaspoon oregano |
1/2 teaspoon cayenne pepper |
1 cup flour |
Directions:
1. Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
2. Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
3. When done, sift pork out of juice and shred, then add back.
4. Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
5. In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.
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