Pork Green Chili (Colorado Style)

By trf0ster

Ingredients

• 2 lbs pork roast
• 4 tablespoons olive oil
• 7 (14 ounce) cans chicken broth
• 13 cups water
• 1 large yellow sweet onion
• 1 head garlic
• 3 anaheim chilies
• 3 medium tomatillos
• 4 serrano chilies
• 1 (14 1/2 ounce) can stewed tomatoes, with juice
• 6 (4 1/2 ounce) chopped green chilies
• 2 tablespoons ground cumin
• 1 ⁄2 teaspoon oregano
• 1 ⁄2 teaspoon cayenne pepper
• 1 cup flour

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions

Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).

Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.

When done, sift pork out of juice and shred, then add back.

Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.

In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.