Colorado Green Chili
The "Colorado" part is accurate, the "Green" part is not (as you can see from the photo) and it isn't chili - no beans. Anyway, this is a terrific dish. It can be as spicy or mild as you like by varying the green chiles (mild or hot) and the green chili powder (I used just a little dried jalapeno powder) or adding more chicken stock, so the measurements are just approximations - add or subtract to your taste. I used cubed country-style pork ribs (boneless) instead of pork roast and served it in bowls over brown rice.
(July 8, 2018) I went a little spicier this time, using the hot green chiles and more of the jalapeno powder. I also added black beans, crushed tomatoes and topped it with shredded cheddar cheese. It definitely had more heat but was even tastier than before! (See 2nd photo)
(July 8, 2018) I went a little spicier this time, using the hot green chiles and more of the jalapeno powder. I also added black beans, crushed tomatoes and topped it with shredded cheddar cheese. It definitely had more heat but was even tastier than before! (See 2nd photo)
4 servings
10 calculated points
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| Tempranillo |
Ingredients
- ⅔ lb Pork Roast
- 2 tablespoons flour
- 1 tablespoons canola oil
- ½ yellow onion diced
- 2 cloves garlic
- 11 ounces chicken broth or more to expand the recipe
- 1 can whole tomatoes
- 4 ounces diced green chiles mild
- 3 ounces diced green chiles hot
- 2 tablespoons sundried tomatoes
- 1 pinch green chili powder to taste
- 1 teaspoon cumin to taste
- salt
- pepper freshly ground
Directions
1. Take your pork roast and dice it into small cubes and dredge with flour. Heat canola oil in large stockpot and add the pork. Cook until brown and cooked through.
2. Add onions and garlic and cook until translucent. (I like to remove the pork to cook the onions thoroughly, but you can add them into the cooking pork also.)
3. If you removed the pork, add it back into the pot with the onions and add green chilis, tomatoes, and sundried tomatoes to pot. (Do not drain.)
4. Add chicken broth, salt and pepper, and other seasonings.
5. Let simmer on low for 20 minutes until thickened. If it does not thicken as you like, you can add more flour or corn starch to the mixture.
6. To freeze: let cool and spoon mixture into gallon ziplock bags. I like to double bag them to prevent them becoming freezer burnt. These can stay in your freezer up to three months.
7. Let thaw briefly and reheat on your stovetop.
8. Serve with cheddar cheese and warmed tortillas.
2. Add onions and garlic and cook until translucent. (I like to remove the pork to cook the onions thoroughly, but you can add them into the cooking pork also.)
3. If you removed the pork, add it back into the pot with the onions and add green chilis, tomatoes, and sundried tomatoes to pot. (Do not drain.)
4. Add chicken broth, salt and pepper, and other seasonings.
5. Let simmer on low for 20 minutes until thickened. If it does not thicken as you like, you can add more flour or corn starch to the mixture.
6. To freeze: let cool and spoon mixture into gallon ziplock bags. I like to double bag them to prevent them becoming freezer burnt. These can stay in your freezer up to three months.
7. Let thaw briefly and reheat on your stovetop.
8. Serve with cheddar cheese and warmed tortillas.
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