Green Chili From The Denver Post Recipes

OLD FASHIONED COLORADO GREEN CHILI

Steps:

• Brown pork in skillet with garlic and pepper. Add flour and brown as well.
• In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.
• (You can also cook it in a large pot on the stove at low heat.)
• Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.
• This is a very meaty, very slightly thickened chili - thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.

COLORADO GREEN CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
• Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
• Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

GREEN CHILI FROM THE DENVER POST

Steps:

• 1. Brown pork in oil over medium high heat. 2. Add cumin, chile powder, oregano, garlic, onion, and chicken broth. Bring to boil, reduce heat, and simmer 1 hour (covered). 3. Add crushed tomatoes and their juice, tomato paste, and green chiles. Bring to boil again, reduce heat and simmer 2 more hours. (Or, put in slow cooker up to 8 hours.)

DENVER GREEN CHILI

Steps:

• Brown pork on all sides in oil over medium high heat. Add cumin, chile powder, oregano, garlic powder, onion and broth.
• Bring to boil, reduce heat and simmer, covered, 1 hour. Crush tomatoes with potato masher in another pan. To tomatoes and their juice, add tomato paste, green chiles and jalapeños. Combine tomato and pork mixtures.
• Bring to boil, reduce heat and simmer 2 hours (or place in a slow cooker up to 8 hours), until pork is very tender. Serve with warm tortillas and shredded cheese.