Pork Green Chili (Colorado Style)

This was snatched from Muy Bueno Cookbook. I followed the recipe pretty much (surprise, surprise); but for the 1 (14.5 ounce) fire roasted diced tomatoes and the addition of chopped, fresh cilantro and cumin. The 2018 green chilies are super HOT, thus the generous addition of cheese in the photo!

Ingredients:

• 1 tablespoon olive oil
• 1 pound pork tenderloin, diced
• 15 green chilies, roasted, peeled
• 1 medium onion, peeled and cubed
• 5 cloves fresh garlic
• 5 cups chicken broth
• salt to taste
• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 1/2 tablespoon oregano
• 1 cup water
• 1/4 cup cornstarch

Directions:

In a food processor, whirl the chilies, onion and garlic until of desired consistancy.

Heat olive oil in a large pan and brown the pork. Add the pureed ingredients, salt, coriander, cumin and oregano. Add the broth. Bring to a boil and simmer for about 1 hour.

Add the cornstarch to the water and dissolve and add to the green chili mixture; stir to incorporate. 

Add the fresh cilantro.

Simmer as long as you see fit. Or throw the whole concoction into a crock pot and walk away.

Serve as a stew with the addition of roasted vegetables and or potatoes. Dollup with sour cream and sharp cheddar.

Or smother any dish of choice!