Colorado Red Chili
- 3-4 pounds pork tenderloin or pork roast.
- 1 pound ground pork
- 12-15 whole New Mexico green chiles, roasted and peeled (or 5-6 cans whole green chiles)
- 2-3 jalapenos 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 flour
- 1/4 teaspoon black pepper
- 2 whole tomatoes, cut into 1-inch chunks (or used canned diced tomatoes)
- 1 potato, shredded (optional)
- 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
- 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 2-3 hours.
- Serve with grated yellow cheese and tortillas or use to smother
rellenos, burritos, chimichangas, enchiladas, or use in breakfast