Rich's Green Chile

Fire-roasted Hatch chile peppers are the star of this green pork shoulder chile inspired by Colorado tradition.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 308 Calories

Ingredients

• 1 pinch ground cloves
• 8 cloves garlic, minced
• 1 large yellow onion, diced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon oregano
• 1 tomato, cut into large chunks
• 32 ounces frozen fire-roasted Hatch chile peppers
• 1 (12 fluid ounce) bottle light beer
• 1.5 teaspoons salt
• 1.5 teaspoons ground black pepper
• 1.5 pounds pork shoulder, cubed
• 1.5 cups tomatillo salsa
• 0.5 (14.5 ounce) can diced tomatoes, drained
• 0.5 (8 ounce) package shredded sharp Cheddar cheese

Recipe Instructions

Step 1

Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.

Step 2

Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.

Step 3

Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.

Step 4

Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.