Equipment:
Large pot or crock-pot
Small saute pan
Medium sauté pan
Whisk
Knife and cutting board
Ingredients you’ll need:
1 medium white onion diced
1 tablespoon olive oil
1 jalapeno diced
2 garlic cloves minced
1 cup green chilis diced
2 - 14.5 oz cans of fire-roasted tomatoes
2 - 3 cups of vegetable broth
2 teaspoons of cumin
2 teaspoons of salt
1 teaspoon of Mexican oregano (optional)
5 tablespoons of butter / plant-based butter
5 tablespoons flour
3 - 4 pounds of pork shoulder (optional)
1 - 2 teaspoons of sugar (optional)
Instructions:
Stove Top Instructions
1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over low heat. Add 1 diced white onion and sauté until softened and translucent, about 7 minutes.
2. Add 1 diced jalapeño and 2 minced garlic cloves, sauté for 2 more minutes.
3. Add 1 cup diced green chiles, 2 teaspoons cumin, 1 teaspoon Mexican oregano (optional), and 2 teaspoons salt. Sauté for another 2 minutes, or until the chiles are fragrant.
4. Pour in 2 - 3 cups of vegetable broth and 2 (14.5 oz) cans of fire-roasted tomatoes. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally.
5. While the chili simmers, prepare the roux. Melt 5 tablespoons butter in a small saucepan over medium heat. Add 5 tablespoons of flour and whisk until smooth. Cook for 2 minutes or until golden brown. Stir the roux into the chili.
6. For a thicker chili, puree half of the mixture until smooth and then return it to the pot. Continue to simmer until ready to serve.
7. Serve hot, garnished with desired toppings.
Crockpot Instructions
1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over low heat. Add 1 diced white onion and sauté until softened and translucent, about 7 minutes.
2. Add 1 diced jalapeño and 2 minced garlic cloves, sauté for 2 more minutes.
3. Add 1 cup diced green chiles, 2 teaspoons cumin, 1 teaspoon Mexican oregano (optional), and 2 teaspoons salt. Sauté for another 2 minutes, or until the chiles are fragrant.
4. Transfer the contents of the skillet to the crockpot. Add 2 cups vegetable broth and 2 (14.5 oz) cans fire-roasted tomatoes. Stir to combine.
5. Cook on low for 4 hours or on high for 2 hours, stirring occasionally.
6. While the chili is cooking, prepare the roux. Melt 5 tablespoons butter in a small saucepan over medium heat. Add 5 tablespoons of flour and whisk until smooth. Cook for 2 minutes or until golden brown. Stir the roux into the chili.
7. For a thicker chili, puree half of the mixture until smooth and then return it to the crockpot. Continue to cook until ready to serve.
8. Serve hot, garnished with desired toppings.
Pork Shoulder
1. Roast 3 - 4 pounds of pork shoulder in the oven at 350°F for 3 hours or until cooked. Season with salt and pepper. Let the pork cool, remove the fat, and shred it into the chili
If you create this delicious chili, we’d love to see it! Tag us on social media at @coloradodems!
Credits to Sinful Kitchen for creating this wonderful recipe.
Happy Thanksgiving, Colorado.
Colorado Dems
