This Colorado Green Chili Is Full Of Fall Apart Pork Latin Flavor Recipes
PORK GREEN CHILI (COLORADO STYLE)
I grew up in Colorado and so I grew up loving green chili! When I moved to North Carolina 4 years ago I was surprised and very disappointed to learn that NO ONE here had ever even heard of green chili. I have spent the last year going through different recipes, I think I have finally got it nailed through a great mix of about 6 of the recipes I tried. Jalapeños may be added to taste if you like the flavor. Chili can be served over any burritos, served as a dip with tortilla chips, or as a main course with warm tortillas. Recipe makes a lot but it freezes well so you can enjoy it for a few months without having to spend too much time cooking.
Provided by Mae6734
Categories Sauces
Time 5h
Yield 20 serving(s)
Number Of Ingredients 15
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.
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- If using freshly roasted green chile, remove the skin, deseed and dice. For frozen green chiles, thaw and dice if they don't come chopped, though most frozen green chiles tend to come diced. You can also used canned green chiles, though fresh or frozen is my preference.
- In skillet, heat olive oil over medium-high heat. Liberally salt and pepper the pork shoulder roast. Once the oil is hot, cook the pork on all sides until it develops a nice crust. This should take about four to five minutes on each side. Remove the pork, add the onion and turn heat down to medium. Cook for about five minutes. Add the garlic and cook for about 30 seconds.
- Put the pork back in the stockpot and add the chiles, cumin, spiced paprika, pepper, chicken broth and potato to pot. Bring to a low boil. Reduce heat to low, cover and simmer until the pork is fork tender, about two to three hours.
- When the pork is tender, remove the roast from the stockpot and shred with two forks once it's cool enough to handle. Discard any bones.
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