Eating this delicious Colorado Green Chili brings back so many precious memories. I love chilis so I had to try it out. The Colorado Green Chili appears often on lists that name the most iconic foods in the Western US, and remember no tomatoes, no beans. After trying it out I can certainly taste why!
3 pounds boneless pork butt roast, trimmed and cut into 1 inch pieces
2 pounds (10-12) Hatch Green Chiles roasted and skin removed–cut into 1 inch pieces–stems and seeds removed.
1 (14.5-ounce) can diced tomatoes
1 tablespoon vegetable oil
2 onions, chopped fine
8 garlic cloves. minced
1 tablespoon good quality ground cumin
1/4 cup all-purpose flour
4 cups chicken broth
Optional: seasoning with cayenne pepper, Mexican oregano, and or cilantro, and a squeeze of a lime wedge.
1) Roast the Hatch Chiles on a hot barbecue or in a hot oven broiler, turning frequently to make sure all sides become charred–do not overcook. Remove the pepper from heat when charred and place in a large bowl and cover with plastic wrap and let cool about 5 minutes. It is helpful to wear rubber gloves to prevent the chile Capsian heat get on your skin and irritate it. Peel off as much of the skin as possible from each chile, cut off the stem, slice open the chile and remove the seeds. Then cut the peppers into 1 inch pieces, place in a bowl, and set aside. The chiles can be roasted and refrigerated up to 24 hours in advance.
2) Combine pork, 1/2 cup water, and 1/4 teaspoon salt in a dutch oven over medium heat. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase heat to medium-high, and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat about 15 to 20 minutes. Transfer pork to a bowl and set aside.
3) Heat your oven to 350 degrees F.
Place the tomatoes in a food processor and pulse until coarsely ground–about 4 pulses, and pour into a bowl. Process about half of the Hatch Chile Peppers in the food processor until smooth–about ten seconds. Pour into the processed tomatoes. Reserve the other half of the chopped peppers on the side.
4) Heat oil in the now-empty Dutch oven over medium heat until shimmering. Add onions and cook until lightly browned about 5 to 7 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook for one minute. Stir in the broth, the processed Hatch Chile Peppers and tomatoes, and pork, and all accumulated juices. and bring it all to a simmer. Reserve the rest of the chopped Hatch Chiles.
Cover the pot, transfer to the lower oven rack, and cook until pork is tender. 1 to 1 1/2 hour. Remove from the oven and add the rest of the chopped hatch chiles and stir well. Taste and add salt and cayenne powder to taste if you wish a hotter flavor.
Serve with lime wedges, and top with sour cream, sliced avocadoes, or a sprinkle of cilantro or Mexican oregano on top. This time when I made the chili I added a can of white corn hominy to it in the last half hour of cooking in the oven. Make it your own with any combinations you prefer. We dipped a wheat tortilla in ours and ate it in bites along with the chili. It is so flavorful and delicious! A true harvest season treat that we look forward to the most when fresh chiles are in season, and enjoyed all winter with Hatch Chile Peppers we roast and freeze for later use.