Colorado Green Chili (Chile Verde)

Name: Colorado Green Chili (Chile Verde)
Total time: 95
Yield: 6
Ingredients: 1 tablespoon olive oil; 1.5 pounds cubed pork stew meat; salt and pepper to taste; 1 large yellow onion, diced; 4 cloves garlic, minced; 5 cups chicken broth; 2 cups chopped, roasted green chiles; 1 (14.5 ounce) can diced tomatoes with juice; 1.5 cups tomatillo salsa; 0.5 teaspoon dried oregano; 1 pinch ground cloves

Recipe by ROSIE55 from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

6 servings

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1 tablespoon olive oil
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1.5 pounds cubed pork stew meat
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salt and pepper to taste
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1 large yellow onion, diced
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4 cloves garlic, minced
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5 cups chicken broth

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2 cups chopped, roasted green chiles
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1 (14.5 ounce) can diced tomatoes with juice
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1.5 cups tomatillo salsa
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0.5 teaspoon dried oregano
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1 pinch ground cloves

Instructions

Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.
Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
After 20 minutes, transfer 2 cups of soup (without any pork pieces) to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally, until pork is very tender, at least 35 minutes more.