Colorado Style Green Chili Slow Cooker Recipes

Steps:

• Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.
• Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.
• In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker.
• Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
• Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
• Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

Steps:

• pour broth into slow cooker and turn on high.
• fry bacon, until just done, add bacon to broth, but keep grease in pan to fry chopped veggies.
• fry veggies in order of listed above leaving several second in between. don't fry the canned chilies, but if you are using fresh jalapenos, fry those with the other veggies. don't fry the cilantro. add fried veggies to broth.
• brown chunks of pork on all sides in left over grease from veggies, add to broth.
• add fresh cilantro, cumin powder, salt, and garlic powder to broth. stir well.
• cover slow-cooker.
• chili can cook on high for 4-6 hrs, or on low for 6-8 hours stir occasionally.
• at some point, you can blend (in blender or shake in closed tupperware) the flour / water mixture, and then add to the broth. usually you should do this within an hour or so of throwing in all the ingredients into the broth. for thicker chili add more of this mixture.
• towards the end of cooking time salt to taste.
• when almost finished, pull chunks of pork out of chili and pull apart a bit to your desired size. add back to chili and let it cook a bit longer.
• serve in a bowl as soup with warm tortillas on the side. or smoother over burritos. we love to smoother over cheese roll-ups.
• enjoy.

Steps:

• Toss beef and 1 T. Kitchen Bouquet together in crock pot.
• Combine 2 T. flour, 2 t. salt and 1/4 t. pepper. Add to beef, mix.
• Cut green pepper and whole chiles in 1" pieces. Add to beef.
• Add tomatoes and onion.
• Combine tomato sauce, garlic, parsley, cumin and sugar. Pour over beef, mix.
• Cook 10-11 hours on low or 4-5 hours on high.
• Mix 2 T. softened butter, 2 T. flour and 1/2 t. Kitchen Bouquet into a paste. Drop into stew.
• Cook 1 more hour, stirring occassionally.
• May be eaten as a stew from a bowl with shredded Monterey Jack or cheddar cheese, or rolled in a large flour tortilla as a burrito with whatever condiments you prefer (sour cream, cheese, lettuce, onion, etc.).
• Excellent the next day!