RecipeStripper

Clean recipe · americastestkitchen.com

Colorado Green Chili

More than 2 pounds of chiles go into this mildly spicy stew, making it as much about the green chile peppers as the pork.

Original recipe: americastestkitchen.com

Yield:
6 servings
Total:
2 hr 15 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
  2. 1/2 cup water
  3. 1/2 teaspoon table salt
  4. 2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded
  5. 3 jalapeño chiles
  6. 1 (14.5-ounce) can diced tomatoes
  7. 1 tablespoon vegetable oil
  8. 2 onions, chopped fine
  9. 8 garlic cloves, minced
  10. 1 tablespoon ground cumin
  11. 1/4 cup all-purpose flour
  12. 4 cups chicken broth
  13. Cayenne pepper
  14. Lime wedges

Instructions

  1. Combine 3 pounds boneless pork butt roast, cut into 1-inch pieces; ½ cup water; and ½ teaspoon salt in Dutch oven. Cover and cook over medium heat for 20 minutes, stirring occasionally. Uncover, increase heat to medium-high, and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat, 15 to 20 minutes. Transfer pork to bowl and set aside.
  2. Meanwhile, adjust 1 oven rack to lowest position and second rack 6 inches from broiler element. Heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Arrange 2 pounds Anaheim chiles, halved and seeded, skin side up, and 3 jalapeños in single layer on prepared sheet. Place sheet on upper rack and broil until chiles are mostly blackened and soft, 15 to 20 minutes, rotating sheet and flipping only jalapeños halfway through broiling. Place Anaheims in large bowl and cover with plastic wrap; let cool for 5 minutes. Set aside jalapeños. Heat oven to 325 degrees.
  3. Remove skins from Anaheims. Chop half of Anaheims into ½-inch pieces and transfer to bowl. Process remaining Anaheims in food processor until smooth, about 10 seconds; transfer to bowl with chopped Anaheims. Pulse 1 can diced tomatoes and their juice in now-empty food processor until coarsely ground, about 4 pulses.
  4. Heat 1 tablespoon vegetable oil in now-empty Dutch oven over medium heat until shimmering. Add 2 finely chopped onions and cook until lightly browned, 5 to 7 minutes. Stir in 8 minced garlic cloves and 1 tablespoon cumin and cook until fragrant, about 30 seconds. Stir in ¼ cup all-purpose flour and cook for 1 minute. Stir in 4 cups chicken broth, Anaheims, tomatoes, and pork with any accumulated juices and bring to simmer, scraping up any browned bits. Cover pot, transfer to lower oven rack, and cook until pork is tender, 1 to 1¼ hours.
  5. Without peeling, stem and seed jalapeños and reserve seeds. Finely chop jalapeños and stir into chili. Season chili with salt, cayenne, and reserved jalapeño seeds to taste. Serve with lime wedges.