Colorado Green Chili

Ingredients

• 3 lb boneless pork shoulder
• 1 14-oz can diced tomatoes
• 4 C chicken stock
• 2 lb Hatch or Anaheim peppers, split and seeded
• 3 jalapeño peppers
• 2 onions, diced
• 8 cloves of garlic, minced
• 1 tbs cumin
• ¾ tsp salt
• ½ tsp pepper

Directions

1. Roast Peppers: Halve peppers, remove seeds, and place skin‑side up on a foil-lined, greased sheet with whole jalapeños. Broil until skins blacken (~20 minutes). Remove jalapeños; transfer peppers to a bowl, cover, and let steam.
2. Cook Pork: Trim hard fat from pork shoulder, dice, and add to a cold Dutch oven with ½ C water and ¼ tsp salt. Cover and cook over medium 20 minutes. Uncover, reduce liquid, and let meat brown.
3. Prep Peppers & Tomatoes: Peel peppers. Purée ½ of the peppers in a food processor; coarsely chop the rest and combine. Purée canned tomatoes; set aside.
4. Build Base: Add 1 tbs oil to the pot and brown onions. Add garlic and cumin; cook ~1 minute until fragrant.
5. Simmer Chili: Stir in flour, add chicken stock, puréed and chopped peppers, tomatoes, and pork. Bring to a simmer.
6. Bake: Cover and bake at 325°F for 1½ hours.
7. Finish: Seed and chop jalapeños, stir into chili, season with salt and pepper, and serve hot.

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