I have been driven mad with trying to find the perfect recipe that compares to the green chili we get here in Colorado. If you have never had it, then you are missing out, I’m obsessed! There are two places in particular that have the very best green chili, and I am trying to copy those. The first, and the best, is from Locos Hermanos, the close second being Santiagos. Now what makes them amazing is how spicy they are! I-LOVE-SPICY-FOOD.
This recipe here is probably my 4th attempt, and it’s the best one yet! OMG it turned out amazing, the only thing I think I would tweak in the future, is; I would add more chicken broth, just to make more saucy.
Now just so you know this “green chili” recipe actually did not have any green chilis in it, but I would have added some if I had a can laying around. No, the peppers I used are called sweet fajita bell pepper, but don’t let the name fool you, they are spicy A-F. We grew a ton at work, so I took a bunch home, hence the inspiration. Alright no more talkin’ let’s get you that recipe. Nom Nom Nom
Video Coming Soon!
Yield: 2 Mason Jars Worth.
- 2 Tablespoons Vegetable Oil
- ½ pounds Cubed Pork
- 1 Small Yellow Onion
- 1 teaspoon Minced Garlic
- 1 tbs Ground Cumin
- 1 tbs Salt
- 1 teaspoons Pepper
- 1 tbs Oregano
- 2 Tablespoons Flour
- 2 cups Chicken Broth Or Prepared Boullion
- 1 pound Spicy Bell Peppers, OR a mix of Poblano and Anaheim Peppers
- 1-2 Diced Jalapeno Peppers (Only if not using the Spicy Bell Peppers)
- 3 Roma Tomatoes, Chopped
In a heavy pot over medium heat, heat 2 tablespoons of oil. Add pork, and brown for about 2 minutes. Add onion, garlic, cumin, salt, pepper and oregano. Cook until the onion is softened but not brown, about 5 minutes. Stir in flour and brown a little. Stir in chicken broth until thoroughly mixed, then add the peppers and tomato. Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 1/2-2 hours or until pork is tender and sauce is the right strength and thickness. Add water or broth or reducing it longer to correct the thickness. Taste for salt and pepper.
And there you have it! An amazing sauce that you can smother your burritos with, add to your tacos or top your burgers. Cover them on some french fries or eat it like a soup! Shit, we have already eaten one jar in two days…like I said, obsessed.
Let me know what you think!