Chubby's Green Chili (Copycat

• Meat

  • 1 lb Pork

• Produce

  • 4 cloves Garlic
  • 1 1/2 cups Green chiles, mild
  • 1 1/2 cups Jalapenos, canned
  • 1 cup Onion
  • 1 tsp Oregano, dried
  • 1/4 tsp Sage, dried
  • 1 14-oz can Tomatoes

• Canned Goods

  • 2 tbsp Chicken bouillon
  • 3 cans Chicken broth
  • 6 oz Tomato paste

• Condiments

  • 1 1/2 tbsp Mustard powder, ground dry

• Baking & Spices

  • 1 tsp Black pepper
  • 1 cup Flour
  • 9 tbsp Lard

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Liquids

  • 2 cups Water

Found on denvergreenchili.com

Description

Ingredients

• 1 lb diced pork (1/4 to ½ dice, pork loin or shoulder)
• 1 tbsp + ½ cup lard
• 1 cup finely chopped onion (chopped to almost mush in food processor)
• 4 cloves garlic, pressed
• 1 tsp black pepper
• 1½ tbsp ground dry mustard powder
• 1 tsp dried oregano
• ¼ tsp ground cumin
• ¼ tsp dried sage
• 1 14-oz can diced tomatoes
• 3 cans chicken broth
• 6 oz tomato paste
• 1½ cups green chiles (mild, hot, or a combination - see notes)
• 1½ cups canned jalapenos (12 oz jar or can, not pickled)
• 2 cups water
• 1 cup flour
• 2 tbsp chicken bouillon

Directions

• Puree the can of diced tomatoes, the green chiles, and the jalapenos (either together or separately, doesnt matter) in a food processor or blender and set aside. You may need to add liquid.
• In a large pot, brown the pork in 1 tbsp lard.
• Add the onions and cook another 3-4 minutes until onions are soft.
• Add the pressed garlic and spices and cook another minute.
• Add the pureed tomatoes, green chiles, and jalapenos, 1 can of chicken broth, and 1 cup of water. Cook over low heat (or in a crock pot on low) for an hour, then stir in 6 oz tomato paste.
• While the chili continues to simmer, in a medium saucepan, make the roux: melt ½ cup lard over medium low heat. Dump in the flour and 2 tbsp chicken bouillon and stir to blend. Keep stirring as it thickens and keep adding small amounts of the remaining 2 cans chicken broth and water. You should end up with a roux about the consistency of thick pancake batter.
• Stir the roux into the green chili, blending well. Simmer another 15 to 20 minutes.
• Serve over burritos, fries, eggs, nachos, whatever.
• You can also leave it in the crock pot on low for several hours. This works well on a buffet where guests can ladle it onto plates or bowls themselves.