Green chili? That’s right! It’s The Colorado twist with a pile of chiles on everyone’s favorite bowl of comfort food. And this recipe is right on the money.
Chili is a one pot wonder of flavor that showcases all that is right in the world. It’s homey, warm, comforting, and has to come with a kick. No stew heats as many tempers or creates as many rivalries as chili. No soup can withstand the manly challenge of a game day crowd. Chili is the king of the bowl. Wearing the crown of the king of the hill and looking down on all those beneath. And yet, there is no air of pompousness. No snubbing. It’s just ideal and content. And that’s why we love you chili. You are perfect in every shape and size.
Especially when you are packed with a tray full of roasted peppers.
Mix it up and try this green chili – then let me know how it compares to your favorite chili recipe!
- 1/2 cup water
- 3 lbs boneless pork butt trimmed and cut into 1" cubes
- 2 lbs Anaheim chilies Substitute with poblano chilies if your market doesn't carry Anaheim
- 3 jalapeno chilies
- 1 14.5 oz can fire roasted diced tomatoes
- 1 tbs vegetable oil
- 2 onion chopped
- 8 garlic cloves minced
- 1 teas ground cumin
- 1/4 cup flour
- 4 cups chicken broth
- Cayenne pepper
- Lime sour cream, tabasco, shredded cheese for topping
- Heat a large Dutch oven over medium heat. Add water, pork, and 1/2 teas salt. Cover and cook for 20 minutes, stirring every now and then so that no one piece gets too brown on the bottom. Uncover and increase heat to medium-high. Continue cooking for 15 to 20 minutes, stirring often, to brown pork. Transfer pork to a bowl and set aside.
- Move oven rack to lowest position and set the other to the top position. Preheat the broiler. Line a baking sheet with aluminum foil and spray with baking spray. Split and stem the Anaheim chilies. Arrange them skin side up on the baking sheet. Add the jalapenos and place on upper rack and broil until blackened and soft, 15 to 20 minutes. Flip the jalapenos halfway through cook time. When done cooking, put the peppers in a bowl and cover with foil. Let sit for 5 minutes.
- When peppers are cook enough to handle, peel skins from Anaheim's and place in a blander with the tomatoes. Pulse a few times until things are finely chopped. Set jalapenos aside for later.
- Preheat the oven to 325 degrees F.
- Heat oil in the Dutch oven over medium heat. Add the onions and cook 5 to 7 minutes, until tender and lightly browned. Stir in the garlic and cumin and cook for 30 seconds. Sprinkle the flour in and cook for 1 minutes. Whisk in the broth. Add the tomato and pepper mixture. Return the pork to the pot with and accumulated juices. Bring to a simmer and scrape up any brown bits. Cover and carefully transfer pot to the oven on the lowest rack. Cook for 1 to 1 1/4 hours.
- Keeping the skins on, stem and seed the jalapenos. Cut into small pieces and stir into chili. Season the chili with salt and cayenne pepper as needed. Serve with lime wedges and desired toppings.