This was my 2016 attempt at some green chili.  This didn’t win any prizes, but has good flavor.  This would be great on some juevos, or to smother burrito.  Not bad in a bowl, either.  My base recipe was the “famous” Denver Post Green Chili recipe.   My changes were: fresh roasted chilies, and a roux for thickening.

1 pound diced pork loin
1/4 cup + 3 TBS cooking oil
1 tablespoon ground cumin
1 1/2 tablespoons dark chile powder
1 1/2 tablespoons dried oregano
1 tablespoon garlic powder or 2 cloves garlic, crushed
1 medium onion, diced
3 cans (10 ounces each) chicken broth  (no low fat- no low sodium!)
1 can (32 ounces) crushed tomatoes
2 Anaheim chilies roasted, peeled, and diced
1 Pasilla chili Roasted, peeled and diced
4 jalapeño peppers, diced with seeds (remove seeds to bring down the heat factor)
1/2 C. White Flour

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.  To tomatoes and their juice, add 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.

In a separate pot, heat the flour and oil for a few minutes (like you are making a roux). Add 2 cups of the broth from the stew to the flour and oil and whisk into a paste. Add the whisked mixture to the green chili to thicken.



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