My aunt makes this too (although I'm not sure if it's the same recipe). She grew up in southwest Colorado and is a great cook, especially of Mexican foods. She told me that if you cook your onions first and then remove them from the pot while you brown the meat, you'll get greater flavor out of your onions. So now I do that with any recipe where I have to soften an onion. I use canned mild chilis in this, and I think it can get pretty spicy so you may want to be careful about how many red pepper flakes you use if you're not immune to spicy foods. I've also used a huge bag of frozen diced green chilis in this recipe, too. You definitely can adjust the seasonings in this to make it how you like. The other beauty of this is you can make it and have it on the table in a couple of hours. It's a perfect weekend dinner in my opinion...plus, it makes for great leftover lunches all week!
Pork Green Chili Recipe
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Notes from my grandma: You can use pork chops, pork shoulder roast, or any other lean pork. It also works well in the slow cooker. After you've simmered it for an hour, if it's too thin, you can dissolve some cornstarch in water and add to the pot. Bring to a boil. Fresh roasted chilis are great, too.
1 pound pork, cubed
2 tablespoons butter, divided
Small white onion, diced
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth
2 cans (7 ounces each) mild diced green chilis
1 can (14.5 ounces) diced tomatoes
Salt and pepper to taste
Dash red pepper flakes (optional)
1/2 teaspoon chili powder
1 tablespoon dried oregano
Combine the 1/2 teaspoons of salt and pepper with the 1/4 cup flour. Dredge the cubed pork through the seasoned flour.
In a large saucepan, melt one tablespoon of butter over medium heat. Place the diced onion in the pan and cook for 8-10 minutes until soft. Remove the onion to a bowl. Melt the other tablespoon of butter and add the flour-covered pork to the pan. Let sit for three minutes to brown. Stir and let brown for another 2-3 minutes. Stir in the garlic and cook for about 30 seconds until fragrant. Add in the chicken broth and scrape the bottom of the pot. Add rest of the ingredients and let simmer for one hour. Adjust the seasonings to your preference.
Serve warm with cheddar cheese, sour cream, and tortillas.
Source: My lovely grandma