Colorado Spicy Green Chili
January 14, 2013 Recipes
Spicy Green Chili Stew is found at nearly all Mexican restaurants throughout New Mexico and Colorado. It can be eaten like soup or used to “smother” a burrito, tamale, hash browns or even a hamburger. The only essential ingredient is roasted Hatch Green Chiles. If you can’t find them fresh, you can surely find them in the frozen section at your local grocery store. Every family has their secret recipe and variation. Some add pinto beans, some add diced potatoes, some use chicken instead of pork. This is my family’s recipe that we have perfected over the years. Enjoy!
1. Chop the pork into medium sized cubes. I prefer a pork tenderloin because you won’t have to worry about biting into a big chunk of fat.
2. Now it is time to sear the pork. Place a deep sided pan over medium-high heat and fill the pan with a good quarter inch of olive oil. Add the pork and sear for about 4 minutes. Stir and sear it again for another 4 minutes. Repeat this until it is browned and crispy. Be careful to not overcook it because this makes the meat tough.
3. Add the following spices.
1 Tbsp Kosher salt
1 Tbsp Cumin
1 Tbsp minced Garlic
1 tsp Paprika
1 tsp Cayenne
1 tsp Coriander
1/4 tsp Cinnamon
Juice from half of a lime
4. Add diced green chiles. I used one 13 ounce container of Bueno Autumn Roast green chiles and one 13 ounce container of Bueno Hot green chiles.
5. Add one cup of Mexican beer.
6. Cover and simmer for at least 4 hours.