Old Fashioned Colorado Green Chili Recipe (Verde)

I am a member of the local food bank here in town and every week you never know what is going to be the offering on any given Saturday. Lucky for us produce from Washington is in abundance this month and there was no shortage of peppers today, large and small, green, red and yellow. But the true bonus was Anahiem chili peppers. I haven't made Green Pork Chili (Verde) in over 10 years and by God today was going to be the day! Lord it turned out so good I had to share this simple recipe with my Hubbers.  I miss Colorado profoundly, so this is my ode to my old stomping grounds.  I encourage you to get these simple ingredients and make a pot, i guarantee it won't last long!

Old Fashioned Colorado Green Chili (Verde)
This is a flavorful, simple recipe that can easily be modified to suit your taste.

Ingredients:

1.5 lbs. cubed boneless pork roast
1 tbsp. minced garlic (about 2 cloves)
1 14.5 oz can enchilada sauce
2 or 3 large Anaheim chili peppers roasted on the grill and sliced
1/2 cup diced onion.
Salt & pepper to taste.

Instructions:
Brown pork and onions in skillet with garlic and chili peppers.

Transfer to a dutch oven or large saucepan and add in the can of enchilada sauce.

Let simmer covered until meat is tender. Stir frequently. Add water if necessary and or a little flour to thicken if too thin.

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.

Prep time: 1 hour (includes dicing pork, garlic, and chiles)
Cooking time: 2 hours
Total time: 3 hours