This rendition of Green Chili Pork came about as a result of small cafe closing in Canon City, Colorado. Maria's had the best Green Chili Pork. I could not bring my self to order anything else when I walked in the door. At some point in the 70's they closed and I could not get my Green Chili fix. So like with so many other dishes in my life, I just came up with one of my own. I have shared this with several friends and they seem to think it reminds them of the Green Chili they get in the great state of Colorado.

One of the great features of this recipe is most of the work is done in the chopping of the veggies. The stove or the slow cooker will do rest of the work.

2 tablespoons oil
12 Anaheim green chilies - seeded and chopped
8 jalapeno chilies - seeded and chopped
1 large yellow onion – chopped
1 small bunch of cilantro – chopped (approximately ½ cup)
1 small head of garlic – chopped (approximately 10-12 cloves)
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
1 tsp. fresh ground black pepper
4-5lb rolled pork loin roast (best bought at Costco)
1 large covered pot – stockpot would work
(1 large slow cooker if you choose this method)

Total Time:    5 hours if using the stove top - overnight if using slow cooker
Prep Time:    1 hour unless you cut veggies fast
Cook Time:   4 hours on stove top - overnight if using slow cooker

Servings:   20 (Freezes well for future meals!)

Put all of the oil, vegetables and spices into the pot. Cut the pork into ¾ inch cubes and place on top of the veggies. Turn the stove up to med-high until the vegetables start to sizzle (approximately five minutes). Turn the stove down to low and cover the pot. You don’t need to check on the pork for about four hours. At that time you can start shredding the pork with a fork. You shouldn’t have to work at it too much to get it to shred. Depending on the meat I will shred it after four hours and then let it simmer for another hour to really let the flavors blend together. If you would like the meat to be less soupy you can leave the lid off for the last hour of simmering. The Chili Verde can be eaten as a stew with tortillas on the side. You can also take the meat and rolled it up in a tortilla as a burrito. You can also serve it as a hot salad by preparing salad greens and tomatoes and put a large scoop of the Chili Verde on top of the greens. Then top the meat with a grated white jack cheese and top the whole thing with some fresh Pico de Gallo. This recipe makes a large amount of servings. It freezes well and makes for a quick dinner as a burrito and salad.

If you are using the slow cooker method, put all of the oil, vegetables and spices into the slow cooker. Cut the pork into ¾ inch cubes and place on top of the veggies. Turn the slow cooker on the low setting and let it cook overnight for at least 8 hours. In the morning shred the meat and let the flavors blend together for at least another 2 hours. If you want the meat to be less soupy leave the lid off for a period until it reaches the desired dryness. The comments above side dishes and freezing applies equally to this method.