Roger’s Colorado Green Chili

March 10, 2021

Pair with Pinot Noir
Serves 8 to 10

3 lbs. Ground Pork
1 Medium Sweet Yellow Onion, diced
1 teaspoon Coarse Ground Black Pepper
1 heaping Tablespoon, Christopher Ranch Fire Roasted Chopped Garlic
(Available jarred in your produce section)
3 – 4 oz. cans of Hot Green Chiles, drained
4 – 4 oz. cans of Mild Green Chiles, drained
1 – 14.5 oz. can of Fired Roasted Diced Tomatoes, undrained
14 oz. of Unsalted Chicken Stock
1 Tablespoon of McCormick Grill Mates Montreal Steak Seasoning

Sauté ground pork with the diced onion and black pepper until pork is cooked. Put pork into your crock pot and add all the remaining ingredients.

Cover and cook on High heat setting for 1 hour. Taste the chili to adjust for additional Chiles, Garlic, Salt, Black Pepper and Montreal Steak Seasoning.  Cook on Low heat setting for 4 to 6 hours.

This chili can be as thin as you would like by adding more chicken stock or as thick as you would like by thickening it with Cornstarch slurry.

This recipe is even better the next day. We have been known to make it one day and not eat it and then reheat it slowly in our crock pot the next day for dinner.