Denver Green Chile
Colorado is loyal to green chiles and this unique green chile sauce is an expression of that love. Found nowhere outside of the front range, and especially Denver, this is one of those regional specialties that makes us, us!
Ingredients
- 12 - 14 medium Hatch or Pueblo green chiles (roasted and peeled)
- 1 8-oz can no-salt-added tomato sauce
- 1/4 cup lard
- 1/2 lb pork tenderloin
- 4 cups pork broth or water (DO NOT substitute chicken broth)
- 1/4 cup white flour
- 1/4 cup water
- salt to taste
Instructions
- Roughly dice the roasted, peeled Hatch green chiles. Add to the bottom of a slow cooker along with the tomato sauce.
- Heat a cast iron or other heavy-bottomed pot over high heat. Melt lard. Cook one side of the tenderloin, undisturbed, for 2-3 minutes. Flip and sear the other side for another 2-3 minutes.
- Add pork, remaining lard and broth (or water) to the slow cooker. Cover and cook on low for 8 hours.
- Whisk together the flour and remaining water in a small bowl and set aside.
- Use a slotted spoon to remove the pieces of pork and set aside. Add flour and water slurry. Use an immersion blender or hand mixer to blend liquid until it is almost smooth, with a few green chile chunks remaining.
- Shred pork with two forks and return to the slow cooker. Cook for another 30-45 minutes. Salt to taste (you may not need any more if you used broth).
- Serve as a soup with tortillas, or as a sauce for burritos, enchiladas, breakfast and much more!