Award Winning "sorta" Green Chili

Submitted 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!"

 

• Ready In: 3hrs 30mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 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

1. Trim and cut pork tenderloin into bite size pieces.
2. Over medium high heat, add oil. Once oil is shimmering, add pork.
3. Cook pork, in batches, until no longer pink, sprinkle with cumin, stir to coat, remove from pot and set aside.
4. Add more oil if necessary to saute onions & garlic until tender. About 5 minutes. Careful not to burn the garlic.
5. Place pork back into pot.
6. Add chili beans, green chilies, all tomatoes, red jalapenos.
7. Stir to combine, add water. Stirring occasionally.
8. Simmer several hours to desired tenderness, reducing the liquid to the desired thickness.
9. Serve with warm, rolled flour tortillas for dipping & scooping.