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Colorado-Style Green Chili
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Originally crafted as a “gravy” for other southwest-style foods, this comforting stew has taken on a life of its own with green chilis as the variety to spice up your aprés-ski table.
serves 4

Ingredients

1 tablespoon bacon drippings, divided

1 small onion, diced

3 garlic cloves, minced

1 pound pork, cubed

¼ cup all-purpose flour

½ teaspoon black pepper

1 quart chicken broth

1 tablespoon salt

1 tablespoon ground coriander

1 tablespoon dried oregano

2 teaspoons chili powder

1 teaspoon smoked paprika

1 (14.5) ounce can chopped tomatoes, undrained

3 (7 ounce) cans roasted green chilis

Juice of 1/2 lime

Shredded cheese

Flour tortillas

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Colorado-Style Green Chili
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Using a soup pot, heat half the bacon drippings and sauté onion until soft. Add garlic and cook until fragrant. Remove to a bowl.

2. Combine flour and black pepper in a bowl; dredge pork in the mixture.

3. Heat remaining bacon drippings in the same pot and brown the pork.

4. Deglaze the pan with chicken broth. Add remaining 
ingredients, including onion mixture. Bring to a boil, then reduce to simmer for an hour.

5. Serve topped with cheese, and warm tortillas on the side.

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