Pork and Green Chili!
By: Kecia’s Flavor Breakthrough!
My husband and I went to Colorado Springs last summer for vacation. We had this really wonderful pork and green chili while we were out one day. It was so good! My husband fell in love with it. I really would like to make some, but I haven’t found quite the right recipe until now. I am making a special Mexican dinner for my son tonight for his upcoming 16th birthday, Mexican food by request. I was making a green chili sauce for his enchiladas and had made enough to make the rest into a pork and green chili stew.
I am adapting a recipe I found over at Food Network by Guy Fieri for the green chili sauce.
- 2 tbsp. vegetable oil
- 1 yellow onion, finely diced
- 1 large jalapeno, seeds and veins removed, minced
- 6 serrano peppers, roasted, seed removed, chopped
- 2 cloves garlic minced
- 4 tbsp. flour
- 2 cups chicken broth
- 1 to 2 cups shredded pork
- Juice from one lime
- Salt and pepper to taste
In a large pot, heat the oil over medium high heat. Add the onion and jalapeno and cook, stirring occasionally until onion becomes slightly translucent. Add the garlic and continue to cook for an additional minute.
Now add the flour and stir to coat, continue to stir until flour starts to brown.
Stir in the broth and continue to stir until smooth.
Add the Serrano’s and simmer, stirring occasionally for 10 – 15 minutes. Add salt and pepper to taste.
Blend with stick blended if you have one, if not use a traditional blender and return back to pot.
Add your pork and heat through.
Now add the lime juice and stir to combine, test for seasoning and adjust salt and pepper to taste.
Serve with a side of Refried Beans and warm flour tortillas! Yum!