Colorado Green Chili (Chile Verde)
Ingreadient
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1 tablespoon olive oil
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1 ½ pounds cubed pork stew meat
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salt and pepper to taste
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1 large yellow onion, diced
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4 cloves garlic, minced
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5 cups chicken broth
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2 cups chopped, roasted green chiles
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1 (14.5 ounce) can diced tomatoes with juice
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1 ½ cups tomatillo salsa
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½ teaspoon dried oregano
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1 pinch ground cloves
Direction
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Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.
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Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
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After 20 minutes, transfer 2 cups of soup (without any pork pieces) to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally, until pork is very tender, at least 35 minutes more.
