Colorado Green Chile With Pork Recipes

COLORADO GREEN CHILE WITH PORK

Steps:

• Put the pork roast in a covered casserol and roast at 275 for about 2 or 3 hours until done using your meat thermometer to check. I will often put it in frozen - no real need to thaw it first. As long as the pork is cooked through, it's fine. I don't even put any water in the dish, but you can put a half inch of water if you want to, it won't hurt the roast. When done, remove from oven and let cool. Save the juice! When cool enough to handle, dice the pork and throw away the fatty parts. Save the bone if any.
• In a very large stock pot (at least 2 1/2 gallon capacity), add diced pork and juice from the pork and sprinkle with flour - tossing to coat. Cook on medium low until it gets a little sticky from the flour. Add remaining ingredients and bones. Simmer at least one hour - stirring occaisionally. Do not let the bottom burn. If it seems too thick add water or chicken broth. Remove the bone.
• I use this for so many things! I smother my burritos, huevos, or eat like a soup with tortillas. I also pour it over burgers (see Gourmet Green Chile Burgers).

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

PORK GREEN CHILI (COLORADO STYLE)

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.