To make Colorado Green Chili, drizzle 1 tablespoon of vegetable oil over 3 Anaheim chiles, and roast the chiles at 400 degrees Fahrenheit for 20 minutes. Remove the stem and seeds from the chiles, and set them aside. Swirl 3 tablespoons of vegetable oil in a pot, and heat it at medium-high before adding 2 pounds of cubed boneless pork shoulder seasoned with salt and pepper to taste. Sprinkle 1 teaspoon of whole cumin seeds over the pork, and cook the meat for 15 minutes until brown. Remove the meat.
Add the chiles, 1 diced yellow onion, 1/2 cup of minced fresh cilantro and 6 minced garlic cloves to the pot, and saute them for 10 minutes. Whisk 1 tablespoon of all-purpose flour into the vegetables, and cook them for another three minutes before adding the pork back to the pot along with 1 16-ounce can of crushed tomatillos and 4 cups of chicken stock. After bringing the mixture to a boil, simmer it covered for 45 minutes and uncovered for 15 minutes. Serve the green chili with tortilla chips.Learn more about Cooking