Time 1h31m Yield 8 Number Of Ingredients 10 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil; spread Hatch chile peppers on top. Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot. Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
Time 1h35m Yield 6 Number Of Ingredients 11 Steps:
Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into 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 puree. Puree 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 the pork is very tender, at least 35 minutes more.
Number Of Ingredients 10 Steps:
Brown pork in skillet with garlic and pepper. Add flour and brown as well. In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken. (You can also cook it in a large pot on the stove at low heat.) Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc. This is a very meaty, very slightly thickened chili - thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.
Time 6h5m Yield 6 servings Number Of Ingredients 12 Steps:
Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides. Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat. In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker. Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion
Time 5h Yield 20 serving(s) Number Of Ingredients 15 Steps:
Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours). Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside. When done, sift pork out of juice and shred, then add back. Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour. In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 18 Steps:
In large Dutch oven, heat oil over med-high heat. Add bacon and cook until crispy; remove from pot and set aside. In same pot, add pork and sear 3-5 min, until cooked through and browned on all sides; remove from pot and set aside. Add onion, garlic, anaheim and ancho chiles, and peppers to same pot, cook for 10-15 minute. Add vegetable and chicken broths, water, tomatoes, and canned chiles to pot and stir occasionally. In a separate bowl, combine butter and flour with a fork. Stir mixture into soup, increase to med-heat and bring to a boil. Add pork and bacon, reduce heat and simmer for an additional 15 minute. Season to taste with salt and pepper. Garnish with shredded cheese.
