Denver Green Chile Food

DENVER GREEN CHILI

Denver Green Chili image

Make and share this Denver Green Chili recipe from Food.com.

Provided by dmanmont

Categories Pork

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pork tenderloin, diced
1/4 cup cooking oil
1 tablespoon ground cumin
1 1/2 tablespoons dark chili powder
1 1/2 tablespoons dried oregano
1 tablespoon garlic powder or 2 garlic cloves, crushed
1 medium onion, diced
3 (10 ounce) cans reduced-sodium chicken broth
1 (32 ounce) can reduced-sodium whole tomatoes
1 tablespoon tomato paste
1 (8 ounce) can diced green chilies
3 -5 jalapeno peppers, diced with seeds (remove seeds to bring down the heat factor)

Steps:

Brown pork on all sides in oil over medium high heat. Add cumin, chile powder, oregano, garlic powder, onion and broth.
Bring to boil, reduce heat and simmer, covered, 1 hour. Crush tomatoes with potato masher in another pan. To tomatoes and their juice, add tomato paste, green chiles and jalapeños. Combine tomato and pork mixtures.
Bring to boil, reduce heat and simmer 2 hours (or place in a slow cooker up to 8 hours), until pork is very tender. Serve with warm tortillas and shredded cheese.

Nutrition Facts : Calories 230.1, Fat 13.2, SaturatedFat 2.4, Cholesterol 49.2, Sodium 586.5, Carbohydrate 9.4, Fiber 2.4, Sugar 3, Protein 20

CHILE VERDE (GREEN CHILE)

Chile Verde (Green Chile) image

This recipe is a specialty of the La Bola Restaurant chain in Denver, CO. They serve it over burritos, chile rellenos and as is with lots of cheese and onions on top.

Provided by Member 610488

Categories Pork

Time 1h20m

Yield 3 quarts

Number Of Ingredients 12

Ingredients

2 1/2 lbs pork shoulder
1 lb pork soup bones
1 (22 ounce) can tomatoes
1 (16 ounce) can tomatoes
1 (15 ounce) can tomato sauce
1 (8 ounce) can tomato sauce
1 tablespoon garlic powder
3 1/2 cups hot water
3 (7 ounce) cans diced green chili peppers, strips (Ortega brand preferred)
1 ounce diced hot pepper
1 tablespoon sugar
1 1/2 tablespoons salt

Steps:

Cut pork into 1/2 inch cubes and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fatty, pour off grease until you only have 4-5 tbsp left.
Using a colander, strain tomatoes into an 8-qt sauce pan and rough chop the tomatoes. Add tomato sauce, garlic, hot water and cooked pork and bones to tomatoes.
Bring to rapid boil and continue boiling for 20 minutes, stirring frequently.
Add spices, chopped hot peppers and chopped chili strips and continue to boil for 20 more minutes, stirring frequently.
Lower heat to medium and continue cooking for 20 minutes.
Remove bones and ready to serve.
May be refrigerated for 1 week or frozen for three months.

Nutrition Facts : Calories 1120.6, Fat 69.6, SaturatedFat 23.8, Cholesterol 268.4, Sodium 4924.8, Carbohydrate 52.2, Fiber 11.1, Sugar 33.8, Protein 75.7

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