Recipe by Chicagoland Chef du Jour
This particular recipe has evolved over the years. It was given to me by a friend who grew up in Pueblo, CO. It started out green then I added tomatoes, and beans to it and it was still "sorta" green, hence the name. Then a few years ago, a cyber friend entered in a Chili cook-off and won first place!
- 1 -2 lb pork tenderloin, trimmed, cubed
- 2 tablespoons canola oil, more as needed
- 1 teaspoon cumin
- 1 large onion, diced
- 1 -2 garlic clove, minced
- 3 (15 ounce) cans chili beans, in sauce
- 3 (4 ounce) cans green chilies, fire roasted
- 1 (14 ounce) can Rotel Tomatoes, with green chilies
- 1 (14 ounce) can diced tomatoes
- 4 ounces canned red jalapenos, to taste they are very HOT
- 2 cups water
- 12 flour tortillas, warmed
Directions See How It's Made
- Trim and cut pork tenderloin into bite size pieces.
- Over medium high heat, add oil. Once oil is shimmering, add pork.
- Cook pork, in batches, until no longer pink, sprinkle with cumin, stir to coat, remove from pot and set aside.
- Add more oil if necessary to saute onions & garlic until tender. About 5 minutes. Careful not to burn the garlic.
- Place pork back into pot.
- Add chili beans, green chilies, all tomatoes, red jalapenos.
- Stir to combine, add water. Stirring occasionally.
- Simmer several hours to desired tenderness, reducing the liquid to the desired thickness.
- Serve with warm, rolled flour tortillas for dipping & scooping.