Colorado Green Chili

Ingredients

• 3 lb boneless pork shoulder
• 1 14-oz can diced tomatoes
• 4 C chicken stock
• 2 lb Hatch or Anaheim peppers, split and seeded
• 3 jalapeño peppers
• 2 onions, diced
• 8 cloves of garlic, minced
• 1 tbs cumin
• ¾ tsp salt
• ½ tsp pepper

Directions

1. Slice the peppers in half, remove seeds and place them skin-side up on a foil-lined baking sheet sprayed with Pam. Add the jalapeños whole and place them under the broiler until the skins are blackened, about 20 minutes.
2. Remove the jalapeños and set aside. Remove the pepper to a bowl and cover with plastic wrap to facilitate skinning them later
3. Remove hard fat from the pork shoulder and cut into medium dice. Put the pork into cold Dutch oven with ½ C water and ½ tsp salt, cover and cook on medium heat for 20 minutes. Remove the top, reduce the liquid and allow the meat to brown.
4. Skin the peppers, coarsely chop about ½ of the skinned pepper and place them in a food processor. Process until smooth and remove them to a bowl. Chop the remaining peppers and add to the processed peppers. Process 14 oz can of diced tomatoes and set aside
5. Add 1 tbs of oil to the Dutch oven and brown 2 onions. Add garlic and cumin and fry until fragrant, about 1 minute.
6. Singe with flour and add the chicken stock. Add the pureed and chopped peppers, the tomatoes and the meat and bring to simmer.
7. Cover and bake @325° oven for 1½ hours. Seed and chop the jalapeños and stir into the chili, season to taste with salt and pepper. Serve hot.