Colorado Green Chile
Author: 
 
Yield: 3 quarts
Based on the Chile Verde from La Bola Restaurant in Denver
Ingredients
  • 1 Tbsp Olive oil
  • 1½ lbs Fresh Tomatoes
  • 1 Medium Yellow Onion
  • 3 tsp Sugar, divided
  • 1½ lbs Pork Shoulder
  • 1 lb Assorted Fresh Peppers (I use a mix of poblanos, jalapenos, serranos and a few bell peppers)
  • 4 cloves of Garlic
  • 8 oz can of Tomato Sauce
  • 2 cups water or broth
  • 1 tsp Garlic Powder
  • Salt and Pepper to taste
  • 2 Tbsp Fresh Cilantro
Instructions
  1. Preheat oven to 400F.
  2. Wash, core and rough chop tomatoes.
  3. Peel and rough chop onions.
  4. Chop pork shoulder into bite sized pieces.
  5. In a large (larger than 3 quarts) oven proof pan, heat olive oil over medium heat. Add the pork shoulder and brown on all sides. Add onions and tomatoes to pan, sprinkle with 1 tsp of sugar and put the pan in the oven.
  6. Roast pork, tomatoes and onions for 30 minutes. Remove from oven, stir once, sprinkle with another tsp of sugar and return to the oven.
  7. Meanwhile, while the tomatoes and pork are roasting in the oven, roast peppers until they are black and charred. This can be done over a hot grill or over a gas flame on a gas stove. Or, you can buy roasted peppers- you can usually find roasted peppers at Farmer's Markets.
  8. When peppers are charred, remove them from the heat and immediately place them in plastic wrap or a clean kitchen towel and wrap them tightly for 15-20 minutes or until they are soft.
  9. Working carefully, they will be hot, remove the stems and as much of the skin as you can. Finely chop the peppers.
  10. Mince the garlic.
  11. Remove the tomato/onion/pork pan from the oven. Be so careful!
  12. Place the pan back on the stove. Heat over medium heat.
  13. Add the broth or water, the roasted peppers, minced garlic, tomato sauce, remaining 1 tsp sugar and garlic powder. Bring to a simmer and simmer for 30 minutes, stirring occasionally.
  14. Remove from heat and finish with fresh cilantro and salt and pepper to taste.
Notes
Optional: Concasse tomatoes- scoop out stem of tomato. Using a sharp knife, slice an "x" into the other end of the tomato (this makes it easier to peel). Bring a large pot of water to a rapid boil.
Fill a large bowl with water and ice.
Dunk the tomatoes into the boiling water a few at a time and allow them to sit in the boiling water for about 2 minutes.
Remove and dunk in the ice water to cool.
This makes the tomatoes easier to peel, if you wish to peel them. It is totally optional, I don't mind the peels and I am lazy and hate to dirty every pot in the house, so I usually leave my peels on.
Recipe by Super Foods Life at https://www.superfoodslife.com/colorado-green-chile/