Green Chili -Denver Local Fav

It has been awhile since I made this chili.  Thought I would make some for our Friday instead of pizza this week.  Going to make some grilled cheese sandwiches too!  Looking forward to our Friday evening and the weekend!!

Green Chili

february 014


3 Tablespoons Vegetable Oil
2 pounds pork butt or shoulder, cut into 1/2 cubes (I have also used County Style Spare Ribs)
1 medium onion (red or white, whatever you got!)
3 cloves garlic, minced
1/4 cup flour
2-10 ounce cans Ro-tel tomatoes and chilies or 2 -15 ounce cans diced tomatoes
**14 ounces roasted peppers (see below) OR 2 – 7 ounce cans of green chilies (I roast the peppers.  It is easy and even more flavorful!)
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.)


  1.  In a large saucepan, heat oil over medium heat.
  2. Add pork and saute until browned.  (Do it in batches.  You want to brown the meat not steam it.  If you overcrowd your pan, the meat steams.)
  3. Stir in onion and garlic.  Add flour and stir until all is blended together.
  4. Add tomatoes, green chilies, jalapeno, salt, pepper and sugar.  Stir until blended.
  5. Add chicken broth.  Cover, reduce heat and simmer about 2 hours or until pork is tender.

**NOTE:  Roasting the peppers – I had 3 Poblano, 2 Anaheim and 1 Jalapeno.  Roast all the peppers, whole in the oven at 500 degrees for 20 minutes.  Took out of oven, placed in paper bag for 5 minutes.  Removed from bag, peeled skin, removed seeds, diced into small pieces.

This is Simple and Delicious.  ENJOY!