Colorado Green Chile With Pork Food

PORK GREEN CHILI (COLORADO STYLE)

Steps:

• 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).
• 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.
• When done, sift pork out of juice and shred, then add back.
• Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
• 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.

GREEN PORK CHILI

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
• Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
• While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

COLORADO GREEN CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
• Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
• Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

CHILE VERDE CON CERDO (GREEN CHILI WITH PORK)

Steps:

• Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
• Cool meat enough to handle.
• Cube cooked pork into bite size pieces.
• Process 1/2 of the green chilies and tomatillos until smooth.
• In the same large pan, melt the lard or bacon grease (or heat oil).
• Add onions and garlic; sauté until tender but not brown.
• Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
• Add broth or water.
• Cook and stir until mixture comes to boil and is slightly thickened.
• Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
• Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
• Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
• If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
• Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
• Leave pork out for a vegetarian green chili sauce.

OLD FASHIONED COLORADO GREEN CHILI

Steps:

• Brown pork in skillet with garlic and pepper. Add flour and brown as well.
• In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.
• (You can also cook it in a large pot on the stove at low heat.)
• Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.
• This is a very meaty, very slightly thickened chili - thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.

PORK GREEN CHILI (COLORADO STYLE)

Steps:

• Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides. Sear on medium high heat.
• Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour. Reduce heat to low and cook another 2-3 hours.
• Meanwhile, sauté onion, garlic, tomatillo, and serrano in 2 tbsp olive oil. Puree 1 cup mild green chiles with ½ cup of the liquid from the crockpot. Set aside.
• When done (after 3 hours of cooking), fish the pork out of the crockpot and set aside to cool for 15 minutes. Take 3 cups of the broth from the crockpot and set aside to cool for 15 minutes.
• Meanwhile, add the onion mixture, spices, tomatoes, and all the green chiles (including pureed).
• Gradually add the broth to the flour, stirring constantly to ensure no lumps. Then pour the flour mixture into the crockpot gradually, stirring constantly to blend in.
• Shred the pork with a fork and add to crockpot. Cook on low for another hour, stirring occasionally.
• Serve with tortillas or use as a sauce over eggs, burritos, or whatever!

THIS COLORADO GREEN CHILI IS FULL OF FALL-APART PORK & LATIN FLAVOR

Steps:

• 1. Preheat broiler to high.
• 2. Combine Cubanelle, poblano, and Fresno chiles on a foil-lined jelly-roll pan; broil 20 minutes or until charred on all sides, turning after 10 minutes. Wrap peppers in foil; let stand 10 minutes. Peel peppers; discard peels, stems, and seeds. Chop peppers; set aside.
• 3. Heat a large Dutch oven over medium-high. Add 1 teaspoon oil to pan; swirl to coat. Add one-third of pork to pan; sauté 5 minutes or until browned. Remove pork from pan. Repeat procedure twice with the remaining 2 teaspoons oil and pork.
• 4. Return pork to pan. Reduce heat to medium. Add onion and garlic to pan; cook 5 minutes, stirring occasionally. Add cilantro stems, chili powder, oregano, and cumin; cook 2 minutes, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Stir in peppers, sugar, salt, and tomatillos. Reduce heat to low, and simmer 11/2 hours. Stir in masa harina; cook for 20 minutes or until chili thickens and pork is very tender. Ladle chili into bowls, and serve with sour cream and cilantro.

AWARD WINNING CHILE VERDE RECIPE

Steps:

• Add a tablespoon or two of oil (vegetable or olive works) to a large frying pan (this is my favorite pan!), over medium-high heat, add pork in batches, don't crowd the pan, you don't want to steam the meat, but get a quick, crisp sear on the outside. Sprinkle with salt and pepper. Set aside.
• In a large soup pot, add a tablespoon of oil and cook the chopped onions until caramelized and translucent; then add minced garlic, cumin and smoked paprika, stirring around for one minute to bloom the spices.
• Add the tomatoes, the green chilies and jalapeños. Bring to a simmer on low, then stir in the browned pork.
• TFC PRO TIP | I used a 26 oz box of diced tomatoes, which tends to overpower the "green" in the chile, but I like tomatoes and thought it will yield a slightly milder flavor. If you want it greener, then add a standard 15 oz can.
• Meanwhile, add the butter to the skillet you browned the pork in (don't wash it, you want all of those flavorful brown bits), over low heat, once butter is melted, add the masa flour to the melted butter, stirring constantly for about 1 minute, until flour is lightly browned. Add chicken stock slowly whisking constantly until thickened. This is a roux, which will thicken the stew.
• Add the roux to the green chile, stirring to combine, and simmer for at least 2-3 hours. See notes below for Oven cooked green chile and Crock Pot versions.

GREEN CHILI WITH PORK AND ROASTED CHILES

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 400 F. When oven is hot, roast the green chiles until charred on all sides. Alternatively, use the oven's broiler to char the chiles, turning so all sides are blackened (or char on the open flame of a gas stove, using tongs to turn).
• Cover chiles with foil and allow them to steam and cool down for at least 15 minutes.
• Pull off chile stems, scrape off and remove peels, remove seeds, and chop into small pieces. Set chiles aside.
• Peel and thinly slice onion .
• In a heavy-bottomed pot or Dutch oven, heat the lard on medium. When the lard melts, add onions, chiles, and salt. Stir well and cook until onions are soft, about 3 minutes.
• Transfer the vegetables to a bowl, leaving as much fat in pot as possible.
• Brown pork pieces, working in single layer batches. Repeat process until all pieces are browned. Remove from pot and set aside.
• Add flour to remaining fat that's left in the pot and stir rapidly.
• Keep stirring until flour smells cooked, about 3 minutes.
• Add beer, stir, and scrape up any brown bits from bottom of pot. The mixture should thicken up fairly quickly.
• Add broth and return pork and vegetables to the pot. Everything should be covered by liquid - add more broth or water if necessary.
• Bring mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, about 1 hour.
• If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.

COLORADO GREEN CHILE WITH PORK

Steps:

• Put the pork roast in a covered casserol and roast at 275 for about 2 or 3 hours until done using your meat thermometer to check. I will often put it in frozen - no real need to thaw it first. As long as the pork is cooked through, it's fine. I don't even put any water in the dish, but you can put a half inch of water if you want to, it won't hurt the roast. When done, remove from oven and let cool. Save the juice! When cool enough to handle, dice the pork and throw away the fatty parts. Save the bone if any.
• In a very large stock pot (at least 2 1/2 gallon capacity), add diced pork and juice from the pork and sprinkle with flour - tossing to coat. Cook on medium low until it gets a little sticky from the flour. Add remaining ingredients and bones. Simmer at least one hour - stirring occaisionally. Do not let the bottom burn. If it seems too thick add water or chicken broth. Remove the bone.
• I use this for so many things! I smother my burritos, huevos, or eat like a soup with tortillas. I also pour it over burgers (see Gourmet Green Chile Burgers).