Colorado Green Chili (Quick Version)

After the Broncos' embarrassing defeat yesterday, I was definitely craving some Colorado comfort food.

Admittedly, I am not a year-round Denver football fan even though I grew up in Colorado and lived there for my first 18 years of life (my father and I are Patriots fans), but I still felt the sting watching my Broncos get crushed during the Super Bowl.

I mean...C'mon!!! Eight points?! Alas, I digress.

Enter in THIS Green Chili recipe. Green Chili is a Colorado staple, and it is my go-to comfort food. My Nana (my maternal grandmother still living in Colorado) holds the title to the first family chili recipe, which is still fondly remembered by anyone who had the chance to taste it. My mother (who is currently living in San Diego) has developed her own recipe, which is far lighter and healthier than her mother's. When I moved to Michigan to go to Hillsdale College, I started making my own version of Green Chili for all my friends.  In fact, it was the first thing I made for my fiance way before we had even started dating. Take note girls: this recipe might nab you a husband!

So during last night's football game, my Nana, my mom, and I were all watching the Broncos play awfully even though we are all separated by thousands of miles. It was a special sort of bonding moment for us but definitely not pretty. Let's just say there was drinking involved as the game got worse and worse...

I felt as though I needed to salvage something of what the Broncos accomplished this season, but all I could think of was making this Colorado stew. Oh well. Green Chili reminds me of my home state, and it reminds me of my family. These were both things I desperately needed on a freezing, snowy Michigan day after that pitiful excuse of a football game.

There are many ways to make this stew, but this is by far the quickest and most simple way I have found to make homemade Green Chili. The secret is cans! Trust me. The flavors still pop without having the added hassle of roasting your own peppers.

Ingredients:
1 lb. trimmed pork (pork shoulder or pork butt stew meat), cut into 1 inch cubes
1 medium yellow onion, diced
3 cloves garlic, chopped
2 14.5 oz. cans diced tomatoes
3 7 oz. cans diced green chile peppers
1 4 oz. can diced jalapeno peppers*
3 cups beef broth
2 Tbs. olive oil
2 Tbs. flour**

Directions:
In a medium/large pot, saute the onion and garlic together on medium heat until soft.  Add cubed pork and brown the meat.  When the outside of the pieces of meat no longer appear raw, sprinkle the mixture with flour until lightly coated.  Add the tomatoes, green chile peppers, jalapenos, and beef broth.  Stir until well combined.  Turn the heat to low, place a lid on the pot, and let simmer for 1-2 hours, stirring occasionally.

*One can of jalapenos gave this batch of chili a medium heat. Add only half a can for mild spiciness.
**1 Tbs. corn starch mixed with 1 Tbs. water added when the chili is simmering is a great thickening substitute for flour.

This is a stew and can be eaten as such, but don't be afraid to use it like a condiment. Make some burritos and smother them with the chili or put some on top of scrambled eggs in the morning. It will also keep getting better and better as the flavors meld in the fridge.

Even though the Broncos lost, I got to give my fiance a warm, soup belly. That's a win for me.