If you have read my previous post – Colorado Green Chili, then you are aware that I am obsessed with finding the right recipe to mimic our favorite Colorado green chili, and let me tell you, it has NOT been easy. Yes, every recipe I have tried and written about always turn out delicious, but they still are just. not. right.
Semi-recently my fiancé’s brother mentioned how me made the Colorado green chili, so I jumped on that mention and requested the recipe. I was super excited because this was unlike any recipe I have tried before, so I figured it has to be the one, right?
Not quite. This recipe is, I would say, is identical to green chili that you would find at the Santiago’s chain (you know what I am talking about people from the Front Range.) Santiagos probably has our second favorite green chili in Colorado, so thick and spicy! Our #1 favorite is from a small place called Locos Hermanos or previously Riccos. I am hungry right now thinking about their breakfast burritos with the spiciest green chili that you sweat while eating it….Yummm.
Anyways, I am happy with finding a recipe that mimics our second fav Green Chili. I made a huge batch in the crock pot, and now have several jars in my freezer to use any time I desire. I wish the photos made it look more appetizing, you will just have to believe me. *I do not know who originally created the recipe, sorry there will be no credit.
- 1 lb diced pork
- 1 tbsp + 1/2 cup lard
- 1 cup chopped onion
- 4 gloves garlic, pressed
- 1 tsp black pepper
- 1 1/2 tbsp ground mustard powder
- 1 tsp dried oregano
- 1/4 tsp ground cumin
- 1/4 tsp dried sage
- 1 14oz can diced tomatoes
- 3 cans chicken broth
- 6 oz tomato paste
- 2 cups canned green chilis
- 1 1/2 cups jalapenos (canned or fresh)
- 2 diced Anaheim peppers (I added, not in orig recipe)
- 2 cups of water
- 1 cup flour
- 2 tbsp chicken bouillon
- Puree the can of diced tomatoes, green chilis, and jalapeños in a blender, then pour into the crock-pot.
- In a large pot, brown the pork in 1 tbsp lard.
- Add the onions and Anaheim peppers and cook another 3-4 minutes until onions are soft.
- Add the pressed garlic and spices and cook another minute, then add everything to the crock-pot.
- Add 1 can of chicken broth and 1 cup of water and cook on low for one hour, then stir in the tomato paste.
- While the chili continues to simmer, in a medium saucepan, make the Roux: melt 1/2 cup lard over medium low heat. Dump in the flour and 2 tbsp chicken bouillon and stir to blend. Keep stirring as it thickens and keep adding small amounts of the remaining chicken broth and water. You should end up with a roux about the consistency of thick pancake batter.
- Stir the Roux into the green chili, blending well, and cook for another 30 minutes.
- Serve over burritos, eggs, nachos, you name it!
- You can leave it in the crock-pot on low for several hours, then make sure to properly store the remaining.
I used mine right away one some breakfast burritos, and now have the ability to add green chili to anything, which is especially exciting because it basically DOES NOT EXIST in California. Shame