- 3 tablespoons oil or lard, divided
- 2 pounds pork loin or shoulder, cut into 1/2-inch pieces
- 4 cups chicken broth
- 1 onion, roughly chopped
- 2 teaspoons granulated garlic
- 1/4 cup flour
- 1 (14.5-oz.) can diced tomatoes
- 3 cups chopped roasted green chiles
- Salt and pepper
- Pinch or more of chili powder, Mexican oregano or cumin, or a combination thereof (optional)
In a large pot, sauté pork in 1 tablespoon of the oil or lard until very browned. Add chicken stock and simmer covered for one hour or until tender. Set aside.
In another large pot over medium heat, sauté the onion in 2 tablespoons of the oil or lard until soft. Add the garlic and flour and stir to create a roux. Continue to cook and stir until beginning to brown.
Add tomatoes and green chiles and season liberally with salt and pepper. While stirring, slowly add the chicken broth and the cooked pork. Return to a simmer and cook, stirring occasionally until thickened. Season to taste with additional salt and pepper.
Denver-Style Green Chili is a regional specialty in Colorado. While it can be eaten on its own with fluffy warm flour tortillas, its more commonly used as a sauce or a gravy smothering everything from burritos, enchiladas, nachos, eggs, French fries, burgers, hot dogs and even as a pasta or pizza sauce.
This will keep in the fridge for a week, and can be frozen, although it will lose some thickness.