Colorado Green Chili with Pork

When we first moved to Louisville, KY…I went to the Kroger to get some Stoke’s green chili so I could make some smothered burritos. They didn’t have any…weird. I went to Meijer…nope. What the hell is going on? Luckily we ran the catering and concessions program at the Louisville Zoo so I could get some from our Sysco food rep. Nope. No one knew what I was talking about. They kept wanting to give/sell me a can of diced green chilies. Fast forward several years and I finally figured out that ‘green chili’ is a Colorado thing. SO CRAZY! Especially because I don’t live there. Soo…I had to make some. This makes a big old batch and reminds me of those delicious burritos from La Loma. You can smother burritos or chile rellenos with it, or eat a bowl of it with a warm tortilla or two. Great, now I’m hungry….

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Serving Size: 10-12 servings

Chef: Christie DeHaan

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Colorado Green Chili with Pork

I LOVE this stuff. It's a soup, it's a topping...it's magic.

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

• 1 3-lb. pork tenderloin, cut into bite size pieces
• 1 head of garlic, minced
• 2 1/2 cups whole Hatch green chilies, chopped
• 1 large onion, diced
• 3-6 tablespoons medium-spiced salsa verde
• 2 15-ounce cans diced tomatoes, drained
• 5 cups (40 ounces) low-sodium chicken broth
• 2 tablespoons cumin
• 2 tablespoon chili powder
• 6+ tablespoons Kentucky Kernel seasoned flour
• Bacon grease
• 1 teaspoon salt

Instructions

1. Heat oil/grease in a Dutch Oven pot on medium high heat.
2. Add pork tenderloin pieces and cook, stirring occasionally, until meat is browned, about 10 minutes. Season with salt and pepper.
3. Add onions and garlic and cook, stirring occasionally, until onions are soft, about 5 minutes. Season with salt and pepper.
4. Stir flour into the mixture until the flour absorbs the oil/fat.
5. Add broth. Bring to a boil, stirring often, until the mixture has slightly thickened, about 10 minutes.
6. Add tomatoes and salsa verde.
7. Add the spices a little at a time until you get the taste you like, bringing the mixture to a simmer before each addition.
8. Turn heat down to medium-low and simmer for at least 1 hour, stirring occasionally to prevent sticking, until meat is tender and can easily come apart.

Notes

Serve alone with warm tortillas, or serve as a sauce over burritos or chile rellenos with cheese, lettuce, tomatoes and sour cream.

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