https://denvergreenchili.com/recipes/soups-and-chilis/pork-green-chili https://www.food.com/recipe/pork-green-chili-colorado-style-273593 4. Add to pot: Return browned beef back to the pot, strain the chili sauce from the blender through a fine mesh strainer, into the pot. Reduce the heat to very low and cook for 1 ½ to 2 hours. Add oregano, cumin, paprika, garlic powder and stir well. Blend until smooth and set aside. 3. Add Bake at 300° for 1 hour. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Simmer for a few minutes, then taste for seasoning, adding salt as needed and the sugar, if desired. Measure out 2 cups of the chile puree and add 2 more cups of stock. Add the chile/stock mixture to the pork and stir well to combine. Blend peppers and onion: sauté the onion and jalapeño and add them and the cooked chiles to a blender (along with the broth). Reserve the extra chile puree, if any, for other uses. Place pork and marinade in an 11 x 7-inch baking dish coated with cooking spray; cover with foil. Remove pork from oven; shred with 2 forks. Increase oven temperature to 350° (do not remove pork from oven); remove foil, and bake 30 minutes.
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