Southwestern Recipes
Colorado Green Chili
Ingredients
- 3 to 4 pounds pork tenderloin or pork roast.
- 1 pound ground pork
- 12 to 15 whole New Mexico green chiles, roasted and peeled (or 5 or 6 cans whole green chiles)
- 2 to 3 jalapeños (for heat)
- 2 medium white or yellow onions
- 2 cups chicken stock
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1-2 cloves garlic
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1 potato, shredded (optional)
Instructions
- Cut pork tenderloin (or roast) into 1/2 inch cubes and coat with the flour, salt and pepper. Brown in skillet with small amount of oil until pork is well browned. Remove and set aside.
- Brown ground pork in same skillet and drain excess grease.
- 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.
- In a large pot add the above pan mixture along with the pork.
- Chop green chiles into 1 inch slices and add to the big pot along with the remaining ingredients. Bring to a boil then simmer slowly for 2 to 3 hours.
- Serve with grated yellow cheese and tortillas or use to smother rellenos, burritos, chimichangas, enchiladas, or use in breakfast burritos.