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Authentic Colorado 'Green Chili'

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Recipe from Kristen Finley of Okla.

Ingredients:

  • 3-4 lbs pork tenderloin or pork roast.
  • 1 lb ground pork
  • 12-15 whole new mexico green chilis roasted and peeled.
  • (or 5-6 cans whole green chilis)
  • 2-3 jalepenos for heat
  • 2 medium onions (white or yellow)
  • 2 cups of chicken stock
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1-2 cloves garlic
  • 1/4 cup flour
  • 1/4 teaspoon black pepper
  • (*optional 3 tomatoes, 1 potato)

Directions:

  1. Cut pork tenderloin (or roast) into 1/2" sized cubes and coat with the flour salt and pepper.
  2. Brown in skillet with small amount of oil till pork is well browned. Remove and set aside.
  3. Brown ground pork in same skillet and drain excess grease.
  4. Chop onions into large sections and add to skillet along with the garlic to sweat. Add 1 cup of the chicken stock to deglaze the pan.
  5. In a large pot add the above pan mixture along with the pork.
  6. Chop green chiles into 1" slices and add to the big pot along with the remaining ingredients.
  7. Bring to a boil then slow simmer for 2-3 hrs.

(*Optional: add one potato, shredded.)

For the version called "CHILI COLORADO" simply add 2 whole tomatoes cut into 1-inch chunks (canned is fine.)

Serve with grated yellow cheese and tortillas or use to smother rellenos, burritos, chimi's, enchiladas, or great in breakfast burrito's.

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