Colorado Pork Green Chili
Welcome to the cozy world of Colorado Pork Green Chili, a heartwarming dish that wraps you in a blanket of rich flavors and tender textures. This recipe is a treasure from the heart of Colorado cuisine, celebrated for its comforting depth and aromatic bliss. It's a perfect blend of succulent pork, roasted green chilies, and a harmony of spices that simmer together to create a stew that's both invigorating and soothing.
Ingredients :
- 2 lbs pork shoulder cut into 1-inch cubes
- 1 lb green chilies roasted, peeled, and chopped
- 1 large onion chopped
- 4 cloves garlic minced
- 1 lb tomatillos husked, washed, and chopped
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- ¼ cup flour optional, for thickening
- Water if needed to adjust consistency
Directions :
- Heat olive oil in a large pot over medium-high heat. Season the pork with salt and pepper, then sear in batches until browned. Remove pork and set aside.
- In the same pot, add the onion and garlic, cooking until soft. Return the pork to the pot.
- Add the roasted green chilies, tomatillos, chicken broth, cumin, and oregano. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 2 hours or until the pork is tender.
- If a thicker chili is desired, mix flour with a small amount of water to create a slurry and stir into the chili. Cook for an additional 10-15 minutes until thickened.
- Adjust seasoning with salt and pepper to taste. Serve hot.
