Colorado Green Chili

F-16 momma's Note:

LOVE Green chili, this one just works for me...I love it!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 tablespoon olive oil
• 10 slices smoked bacon , diced
• 2 lbs pork loin , cut into 1 in cubes
• 1 large yellow onion , chopped
• 3 garlic cloves , minced
• 2 anaheim chilies , chopped
• 2 cups chicken broth
• 2 cups water
• 1 (16 ounce) can chopped tomatoes , undrained
• 3 (4 ounce) cans chilies , chopped
• 4 tablespoons unsalted butter
• 1 ancho chili , chopped
• 2 jalapenos , chopped
• 1 banana pepper , chopped
• 2 cups vegetable broth
• 4 tablespoons all-purpose flour
• salt and pepper , to taste
• 8 ounces monterey jack cheese , shredded

Directions:

1. In large Dutch oven, heat oil over med-high heat.
2. Add bacon and cook until crispy; remove from pot and set aside.
3. In same pot, add pork and sear 3-5 min, until cooked through and browned on all sides; remove from pot and set aside.
4. Add onion, garlic, anaheim and ancho chiles, and peppers to same pot, cook for 10-15 minute.
5. Add vegetable and chicken broths, water, tomatoes, and canned chiles to pot and stir occasionally.
6. In a separate bowl, combine butter and flour with a fork.
7. Stir mixture into soup, increase to med-heat and bring to a boil.
8. Add pork and bacon, reduce heat and simmer for an additional 15 minute.
9. Season to taste with salt and pepper.
10. Garnish with shredded cheese.