Colorado Pork Green Chili
19 lbs deboned pork shoulder, cut into 5/8 cubes
5 quarts freshly roasted/de-skined/de-seeded Big Jim green peppers
5 quarts crushed tomatoes and juice
2 quarts chicken stock or chicken broth
7 large white onions
18 medium shallots
1/2 cup minced garlic
Small amount of hot Pablano or other hot peppers to add extra heat
~2 TBS (slightly rounded) fresh ground Tellicherry blackpepper
~1 TBS (level) unrefined sea salt (if salt is needed)
Slice pork shoulder into 5/8” cubes and heavily brown. Deglaze pan with a bit of the chicken stock.
While pork is browning, use food processor S-blade to mince peppers, shallots, garlic and onion. Then stir that plus canned tomatoes and chicken stock into large stock pot, bring to boil and then cook in preheated oven at 325 degrees for one hour.
Then stir in cubed pork and cook in oven for 45 minutes, stir, cook for another 45 minutes, stir and then cook for 30 more minutes. Pork should be cooked but still a bit firm to chew, so total cooking time will vary.
Remove from oven and cool stock pot with ice water. Water and ice will have to be changed a few times if kitchen sink is used for cooling.
Once cooled, chili can be packaged for freezing.
Colorado pork chili looks like pea soup, green and hot. Useful for some things, but not actual chili. And not as useful as New Mexico style chopped green.
NM Chili is better.
But neither are in the “bowl of chili” class....