Colorado Pork and Green Chile Chili

January 4, 2020

Jill Melton

This Colorado-inspired chili from The Humble Table (a now defunct pop-up supper club) is loaded with pork, peppers, cumin, and tomato free. It’s reminiscent of posole. Don’t skip the toppings which are a big part of the appeal.

Ingredients

3 pounds pork butt, deboned and diced

1 pound (2 large) onions, chopped

6 tablespoons seeded and chopped jalapenos

1 1/2 poblano pepper, seeded and diced

2 tablespoons minced garlic

2 dried pasilla peppers

2 tablespoons ground cumin

2 tablespoons dried oregano

6 cups chicken stock

12 ounces canned white or pinto beans, drained

1/2 cup masa flour

salt

cheddar cheese, radishes, limes, and cilantro

Preparation

1. In a large saucepan or Dutch oven, brown pork butt on all sides over high heat. .Add onions, jalapeños, poblanos, and garlic, cook 5 minutes. .

2. Cover pasilla peppers with hot water. Soak 15 minutes. Puree rehydrated pasilla peppers.

3. Add pasilla puree, cumin, oregano, and chicken stock to pork mixture and bring to a boil.

4. Reduce heat and simmer 2 hours, until pork is tender.

5. Add beans and sift masa flour in while stirring constantly to avoid clumps. Season to taste.

6. Cook 20 minutes, stirring occasionally.

7. Serve with toppings.