:kitchen: I made and took pictures of this chili some time ago. It is just so good! I make a large batch of it, and we eat it as a main meal with corn chips or tortillas, and then I freeze the left overs in 2 cup or so containers to use as a condiment for other Mexican foods. Yumm! I got the original recipe out of Colorado Cache Cookbook, and their more complicated version is a signature dish for La Bola in Denver. Shh, don’t tell anyone that mine is easier and just as tasty.

Green Chili

You’ll need:
2-3 pounds of pork stew meat, or chopped shoulder or, you know, pork
3 28 ounce cans of diced tomatoes
garlic powder or minced garlic to taste
21 ounces of canned diced green chilis
1 ounce of hot peppers if desired (I skip this so the kids can eat it, too)
1 tablespoon of sugar
1.5 tablespoons of salt

Brown your pork and cook it until it looks dry.

Pour off the grease if you need to, but if you used lean meat, you probably won’t have too. Add the tomatoes, chilis and seasonings.

Stir it together and let it simmer for at least an hour, OR as long as you can stand to wait.

Serve alone or over burritos.

P.S. Like most chilis, this one is even better the next day, so make it in advance if you can.