Here in Colorado, we like our mexican food authentic and Spicy. In our house, that's Spicy with a capital "S". Mr. Tasty especially can't get food hot enough for him. Whenever he's out to dinner, he will ask for a side of jalapenos with his meal, no matter how spicy the entree is. Several times a year, I make this big batch of green chili and then freeze portions for meals and his hot fix throughout the week. When the freezer runs dry, he's johnny-on-the-spot to let me know. I've been perfecting this recipe for too many years to say and have it just right where I want it. With a few minutes prep work, it's then cooked in the crock pot all day and thickened at the end. For everyone else with sensitive taste buds, there's instructions for cooling the heat.
Ingredients:
3 lbs diced pork (I buy the pork already diced and value packaged for green chili)
1-1/2 onion, diced
5 garlic cloves, chopped
(2) 32 oz low sodium chicken broth
27 oz can whole green chilis
28 oz diced tomatoes
2 tsp cumin
5-8 dynamite peppers (*see instructions for options)
salt, pepper
flour
3 Tbsp shortening
Melt 2 Tblsp shortening. Working in batches, coat pork with flour, shake off excess. I use a ziploc bag and my hands to shake off excess. Fry 1/2 of pork until brown. Salt and pepper pork. Don't crowd the pan or pork will steam, not brown.
