Living in Minnesota, my dad would always have our family in Colorado bring him cans of Stokes Green Chile. It's hard to find a good cup of Green Chili outside of Colorado, when we thought dad how to make it he was so amazed that he thanked Yeen for showing him to make Green Chili in his Father of the Bride Speech!
Ingredients:
For the Pork
-4 pound boneless pork shoulder (if you are using a bone in pork shoulder, 4 1/2 pounds)
-1 tablespoon kosher salt
-2 teaspoons black pepper
-1 onion, diced
-4 cloved garlic, minced
-1 cup dry white wine
For the chili
-1 pint water
-2 green chiles, diced
-8 jalapenos, diced (seeded for less spice)
-1 onion, diced
-6 tomatoes, chopped
-2 teaspoon chili powder
-1 teaspoon salt
-1 teaspoon paprika
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-1/4 teaspoon cayenne pepper
-1/2 teaspoon ground cumin
Serving
-Greek yogurt or sour cream
-Shredded mexican cheese
-Tortillas
Instructions:
1. Rinse the pork and pat dry with a paper towel. Rub the pork with salt and pepper. Set the pork in a slow cooker and add in the onions, garlic, and wine to the bowl. Cook until the cook meat is fork tender and falls apart easily. If you are cooking on high setting, cook for about 5 hours, if you are cooking on the medium setting, cook for about 8 hours. For larger cuts of pork, you may need to cook for up to 24 hours.
2. When the pork is cooked how you like it, move it to a cutting board and shred it. Save the cooking juices in the slow cooker.
3. Place all the chili ingredients into the slow cooker along with the pork. Mix the ingredients together and cook for another hour.
4. Serve your Green Chili with sour cream and shredded cheese. For a healthier option, top with Greek Yogurt. Serve a Tortilla on the side for dipping and enjoy!
If you're Green Chili is not thick enough, you will need to create a roux and add it into the soup. This is always Yeen's job, as I'm hopeless and impatient, so I'll give it over to him!
Ingredients:
Equal parts butter and flour
Instructions:
1. Melt butter in a saucepan over medium low heat. Slowly add flour to the butter and mix until it is light brown color.
2. Add the roux to the soup slowly and mix as you go so that it doesn't clump.
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