Colorado Chili Verde

Around here, Sundays during football season mean one thing regarding dinner: chili. Mark suggested a few weeks into this season that we do a chili series- a new recipe for every Sunday of the season. Maybe next year! Anywho, this is a family favorite recipe that I’ve sort of cobbled together and made my own over the years… I’ve asked my aunt and mom for theirs a few times and have lost them, so I just kind of winged it and luckily have had excellent results. Most out here in Indiana have never heard of a green chili, and let me tell you- you ain’t livin’ til you’ve tried it. Smothering burritos (our preferred method) or enchiladas, or just served up by itself in a bowl, this is one recipe you’ll want in your repertoire. And have I mentioned it’s super easy?

Ingredients:
1 tbsp olive oil
1-1.5 lbs pork loin/shoulder/whatever cut you want to use, diced
1.5 cups flour
Salt
Pepper
1 medium onion, diced
4 cloves (2 tsp) minced garlic
4 large canned diced green chilies
1 can green enchilada sauce
1.5 cups tomatillo salsa
1 can diced tomatoes with jalapeños (or plain if you prefer less spice)
3 cups chicken broth
1/2 tsp oregano
Pinch of cloves (just trust me!)

Directions:
Place flour in a small bowl and season with salt and pepper. Begin heating oil in the bottom of a large stockpot/Dutch oven. Dice up your pork into small cubes…
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Then coat your pork in the flour mixture.
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Add coated pork to the stockpot and cook until browned. Add onion and cook until translucent.
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Ok, hard work is done. Now dump all the rest of your ingredients into the pot and give it a good stir…
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Clean up the cans all over your counter top 😕
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And let that beautiful mess simmer for at least 30 minutes. I usually cook mine for a few hours- a) to really let those spices mingle and get good and hot, and b) we like our chili thicker and more reduced.
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Serve as you desire! Add some cheese if you’d like; I don’t think this particular recipe needs it. A little piece of my home out West! Hope you enjoy. 😊
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