- Brienne Boortz
- Pork Green Chili
5 lbs. pork loin, diced
¼ c. garlic
½ lb. butter
3 poblano chile peppers
2 jalapeño chile peppers
10 roasted green Anaheim chile peppers
1 c. all-purpose flour
pinch garlic powder
pinch chili powder
¼ c. lime juice
6 qts. pork or chicken stock
12 oz. tomato juice
cilantro, cheese or chips (for garnish)
Dice pork loin into ¾-inch squares. Mince onions and garlic. Put pork, onions and garlic in a pot with the butter and sauté for 5 minutes on medium heat.
While your pork is cooking, roast, peel and seed the poblano, jalapeño and Anaheim peppers. Then dice them into half-inch pieces and add to pork mixture. Let simmer for 5 more minutes. Add the flour to the pot, and let cook in butter for another 5 minutes.
Next, add all spices, lime juice, chicken or pork stock, and tomato juice, and let simmer for 20 minutes, then enjoy. Top with fresh cilantro, cheese or chips.
Our green chili at Phantom Canyon is distinct, and we use fresh local chiles when in season. The key to the flavor of our soup is in the roasting of the ingredients. It brings out a natural smoky flavor. Our green chili is served with flour tortillas for dipping.
— Submitted by Phantom Canyon Brewing Co. sous chef Matthew Brotherton and prep supervisor Jimmy Dodge