Recipe from Kristen Finley of Okla.
- 3-4 lbs pork tenderloin or pork roast.
- 1 lb ground pork
- 12-15 whole new mexico green chilis roasted and peeled.
- (or 5-6 cans whole green chilis)
- 2-3 jalepenos for heat
- 2 medium onions (white or yellow)
- 2 cups of chicken stock
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1-2 cloves garlic
- 1/4 cup flour
- 1/4 teaspoon black pepper
- (*optional 3 tomatoes, 1 potato)
- Cut pork tenderloin (or roast) into 1/2" sized cubes and coat with the flour salt and pepper.
- Brown in skillet with small amount of oil till pork is well browned. Remove and set aside.
- Brown ground pork in same skillet and drain excess grease.
- Chop onions into large sections and add to skillet along with the garlic to sweat. Add 1 cup of the chicken stock to deglaze the pan.
- In a large pot add the above pan mixture along with the pork.
- Chop green chiles into 1" slices and add to the big pot along with the remaining ingredients.
- Bring to a boil then slow simmer for 2-3 hrs.
(*Optional: add one potato, shredded.)
For the version called "CHILI COLORADO" simply add 2 whole tomatoes cut into 1-inch chunks (canned is fine.)
Serve with grated yellow cheese and tortillas or use to smother rellenos, burritos, chimi's, enchiladas, or great in breakfast burrito's.