PORK GREEN CHILI (COLORADO STYLE)
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.
Provided by Mae6734
Categories Sauces
Time 5h
Yield 20 serving(s)
Number Of Ingredients 15
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.
COLORADO GREEN CHILI
This is a vegetarian green chili that you find all over Colorado. Goes great over breakfast burritos, cheeseburgers, fried eggs or anything.
Provided by YOUNGCM2
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h31m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 92 calories, Carbohydrate 14.6 g, Fat 2.7 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 685.3 mg, Sugar 6.6 g
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