Tonight I made Colorado Green Chili and Chili Corn Bread. The chili was pork-a-licious. Matt said "this isn't good...it's great."
It takes awhile (close to 4 hours) but since the men watch football All. Day. Long. I have plenty of time to whip up a great batch of 4 hour chili while L and T play with their football friends (sons and daughters of the men watching football.)
Colorado Green Chili
based off of this recipe
3 lbs. pork roast (or tenderloin)
1/4 cup flour
1/2 t. salt
1/4 t. pepper
1 lb. reduced fat ground pork
2 medium onions, chopped into large sections
2 cloves garlic, minced
2 jalapenos, diced
2 c. chicken stock, divided
3 (7oz) cans chopped green chilis
1 t. cumin
1 t. oregano
Directions:
Cut pork roast (or tenderloin) into 1/2" cubes and coat with flour, salt and pepper.
Cook in skillet with small amount of oil until pork is well browned. Remove from skillet and place in a large pot.
Brown ground pork in same skillet. Remove from skillet and place in the large pot.
Add onions, garlic and jalapenos to skillet, cook on medium heat, covered, to sweat the onions (release their juices.) About 8 min.
Add one cup chicken stock to deglaze the skillet.
Add skillet mixture to the pot along with the remaining ingredients.
Bring to a boil then simmer for 3 hours.
Serve with grated cheddar cheese.
Serves 8-10
Chili Corn Bread recipe here.
(I omitted the corn because I was (frozen) fresh out.
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