Colorado Green Chili

Ingredients

• 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. 1

   In large Dutch oven, heat oil over med-high heat.

2. 2

   Add bacon and cook until crispy; remove from pot and set aside.

3. 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. 4

   Add onion, garlic, anaheim and ancho chiles, and peppers to same pot, cook for 10-15 minute.

5. 5

   Add vegetable and chicken broths, water, tomatoes, and canned chiles to pot and stir occasionally.

6. 6

   In a separate bowl, combine butter and flour with a fork.

7. 7

   Stir mixture into soup, increase to med-heat and bring to a boil.

8. 8

   Add pork and bacon, reduce heat and simmer for an additional 15 minute.

9. 9

   Season to taste with salt and pepper.

10. 10

    Garnish with shredded cheese.