Colorado Style Green Chili

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced pork and brown on all sides until well caramelized.
2. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
3. Sprinkle flour over the pork mixture and stir to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
4. Stir in roasted green chiles, diced tomatoes, cumin, oregano, salt, and black pepper.
5. Pour in chicken broth and bring to a gentle boil.
6. Add diced potatoes, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, until the pork is fork-tender and flavors are well developed.
7. If a thicker consistency is desired, mix 1 tablespoon flour with 1 tablespoon water and stir into the chili. Simmer for an additional 5 to 10 minutes.
8. Taste and adjust seasoning. Serve hot.

Variations :

• Use pork loin for a leaner version, though shoulder provides more flavor.
• Add a diced jalapeño for extra heat.
• Omit potatoes and serve the chili smothered over burritos or fries.

Tips :

• Roast fresh Hatch green chiles until charred, then peel and chop for the most authentic flavor.
• Allow the chili to rest for 15 to 20 minutes before serving; it thickens beautifully as it cools slightly.
• This dish tastes even better the next day as the flavors continue to deepen.