This is a modified version of the Colorado Green Chili recipe that appeared in the October/November 2013 issue of Cook’s Country. As always, please check out the site as they have a lot of great information about how they developed the recipe, different cuts of pork, different types of chiles, etc. The version I came up with is less spicy than theirs.
Pork Anaheim chile chili
- 3 lbs raw pork, cut into 1 inch cubes
- 1/2 cup water
- sprinkle of salt
- 2 lbs Anaheim chiles
- 3 Pasilla peppers (not 3 pounds, just 3 peppers)
- 1 can diced tomatoes, 14.5 ounces
- 1 Tablespoon oil
- 1 package frozen diced onions, or 1-2 cups fresh diced onions.
- 1 Tablespoon granulated garlic
- 1 Tablespoon dried parsley
- 2 teaspoons ground paprika
- 1/4 cup ground corn or masa harina
- 1 Tablespoon ground cumin
- 4 cups broth (preferably chicken)
As a note, the initial steps of this recipe involve a fair amount of waiting.
Cut the Anaheim chiles in half, remove seeds & ribs, and roast in a single layer with curved side up under broiler, 15-20 minutes (may take multiple batches). As chiles finish roasting, place in a bowl and cover top with plastic wrap.
Put oil, water, pork, and salt in Dutch oven or other large heavy-bottomed soup pot. Cover and cook for 20 minutes over medium heat, stirring occasionally. After 20 minutes, remove cover and let cook until all the water has evaporated and pork is starting to brown. Transfer to a bowl.
Put oil in pot, heat until shimmering, add onions and cook for 5-10 minutes until lightly browned. Add granulated garlic, dried parsley, cumin, and paprika.
Run diced tomatoes through food processor for a few pulses until coarsely chopped. Add to pot with pork, stir.
Remove seeds and ribs from Pasilla peppers, chop very finely. Add to soup pot.
Once Anaheim chiles have cooled, remove skins. Chop 1/2 of chiles into 1/2 inch dice. Process other 1/2 of chiles in food processor until mostly smooth, about 10 seconds. Add both to soup pot.
Add chicken broth and corn flour / masa harina.