RICH'S GREEN CHILI

Rich's Green Chili image

After years of trying other Hatch chili recipes, and always enjoying the ones here at home in Colorado, I've finally perfected my own. Serve with tortillas in a bowl, or however you want.

Provided by richard newcomb

Categories Pork Chili

Time 1h25m

Yield 6

Number Of Ingredients 14

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Ingredients

1 tablespoon extra-virgin olive oil
1 ½ pounds pork shoulder, cubed
1 large yellow onion, diced
8 cloves garlic, minced
1 tomato, cut into large chunks
32 ounces frozen fire-roasted Hatch chile peppers
1 (12 fluid ounce) bottle light beer
1 ½ cups tomatillo salsa
½ (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 teaspoon oregano
1 pinch ground cloves
½ (8 ounce) package shredded sharp Cheddar cheese

Steps:

Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 19.4 g, Cholesterol 62.2 mg, Fat 14 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 1022.3 mg, Sugar 7.5 g