Super Bowl Sunday. We put together a menu that offered delights from Denver and a little bit of the south (not sure Panther country) along with some Southwest/Midwestern flair. Scott and Kathleen live in Denver so I had a lot of help with that part of my menu. Kathleen shared a Green Chili recipe she had from a Chili Cook Off she attended. We all enjoyed this spicy dish and look forward to making it again!
3 Tablespoons Oil (I used canola)
2 pounds pork butt or shoulder, cut into 1/2 cubes
1 medium onion (I used a red onion)
3 cloves garlic, minced
1/4 cup flour
2 cups tomatoes, peeled and diced (you could use a can of diced if that is all you have. I used 4 medium tomatoes. I ended up blanching so I could peel the skin easier.)
**14 ounces roasted peppers OR 2 7 ounce cans of green chilies
1 jalapeno pepper, seeded and minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 cup chicken broth (you could add another cup of broth. I thought 1 cup was enough.)
- In a large saucepan, heat oil over medium heat.
- Add pork and saute until browned. (I had to do in batches. You want to brown the meat not steam it. If you overcrowd your pan, the meat steams.)
- Stir in onion and garlic. Add flour and stir until all is blended together.
- Add tomatoes, green chilies, jalapeno, salt, pepper and sugar. Stir until blended.
- Add chicken broth. Cover, reduce heat and simmer about 2 hours or until pork is tender.
**NOTE: I had 2 Poblano, 2 Anaheim and 2 Jalapeno. I roasted all the peppers, whole in the oven at 500 degrees for 15 minutes. Took out of oven, placed in paper bag for 5 minutes. Removed from bag, peeled skin, diced into small pieces. I had 10 ounces of roasted peppers. I ended up throwing in a 4 ounce can of green chilies.
This is Simple and Delicious. ENJOY!