I first learned about pork green chili during my 10-year stay in Denver. A chef I worked for made it for family meal on a pretty regular basis, and from the first spoonful, I was hooked! The tender pork, the sweet but spicy roasted green chilies, the earthy aroma of toasted cumin and the richness of tomatoes. Really just a perfect dish!

A grilled tortilla, a squeeze of lime if you like and life is golden. This is not a complicated recipe, nor is it a quick dish you can whip up in an hour, but to be honest the smell of it cooking for a couple of hours will make that first bite bliss.

PGC - Pork green chili recipe

1 1/2 # boneless pork shoulder cut into 1 inch cubes

1 red onion, diced

2 cans fire roasted tomatoes, crushed or diced

1 cup Hatch's roasted green chilies, diced

1 tablespoon minced garlic

1 1/2 teaspoon ground cumin

2 tablespoons olive oil

1 quart good chicken stock or pork stock

Salt and pepper to taste

Optional garnish:

Lime wedge

Hot sauce-Mexican

Grilled tortillas

Chopped cilantro

In a large heavy bottom sauce pan over medium heat, add olive oil and allow to get hot. When oil is just about smoking, add pork and begin to brown on all sides. When pork is starting to brown, add cumin and continue to cook until pork is completly browned and cumin is fragrant. Add diced onions and garlic, and sauté until translucent.

Stir frequently until onions and garlic are tender and fragrant. Add tomatoes, chilies and 3/4 of stock. Reduce heat till broth is just at a simmer. If chili becomes too thick, add stock in small increments until it is as thick or as thin as you prefer. Simmer for roughly 2 hours or until the pork is very tender. Season with salt and pepper and serve by itself or with your choice of garnishes.