When I was in college in Colorado, I would frequently eat in a couple of Mexican restaurants that served green chili with pork. It’s not quite exactly like the chile verde you’ll find in most Utah restaurants that serve it. It’s thicker and more gravy-like due to blending charred chiles and tomatoes together to help thicken the chili. I’ve experimented over the years with many different techniques and recipes for Colorado-style green chili and this version is my favorite.  

Ingredients:

10-12 Anaheim peppers (you could also add a couple of pasilla or poblano peppers if you’d like)

3-4 jalapeno peppers or 2 serrano peppers

1 Tbsp vegetable oil

2 pounds boneless pork butt roast, trimmed and cut into 1-inch piece

¼ cup all-purpose flour

2 yellow onions, peeled and chopped fine

8 garlic cloves, peeled and minced

1 (14.5-ounce) can diced tomatoes

4 cups chicken broth

1 Tbsp ground cumin

1 tsp. red chile powder or cayenne 

salt and pepper to taste

Method

1. I use fresh chile peppers for this recipe. Of course, you could substitute canned peppers, but the flavors will not be as rich. If using fresh peppers, begin by roasting them on a grill, over a gas flame or under the oven broiler. Get them nicely charred. Then, seal the peppers in a plastic bag until they cool down enough to handle. The peppers will steam in the bag, making it easy to peel the charred skins. 
2. Peel the skins from the peppers and remove the stems and seeds. It’s easier if you do this under running water, but some cooks say it takes away some of the charred flavor from the peppers – your choice. Chop the peppers. For this recipe, I used 8 Anaheim peppers, 2 pasilla peppers and 4 jalapenos. It’s fun to experiment with different types of chile peppers for different flavors. Set the chopped peppers aside to use later. 
3. Combine pork, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven over medium heat. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase heat to medium-high, and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat, 15 to 20 minutes. Transfer pork to a bowl and set aside.
4. Heat oven to 325 degrees.
5. Transfer half of the chopped chiles to a food processor along with the tomatoes and their juice. Pulse until mostly smooth. Set aside. 
6. Heat the vegetable oil in the now-empty Dutch oven over medium heat until it shimmers. Add onions and cook until lightly browned, 5 to 7 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in the broth, chile pepper-tomato mixture, red chile powder or cayenne, and the pork along with any accumulated juices and bring to a simmer, scraping up any browned bits. Cover pot, transfer to lower oven rack, and cook until pork is tender, 1 to 1 1/4 hours.
7. Taste the chili and season with salt and pepper, to taste. 

I like to serve my green chili with Mexican rice and tortillas.