Old Fashioned Colorado Green Chili

2 lbs. cubed pork
1 Tablespoon minced garlic (about 2 cloves)
¼ teaspoon pepper
3 Tablespoons flour
2 cups diced fresh tomatoes (you can substitute 1 14 oz can)
1 14.5 oz can chicken broth
1 cup water
2½ cups diced green chiles (about 20 chiles)
2 cups diced onion.
Salt & pepper to taste.

Brown pork in skillet with garlic and pepper. Add flour and brown as well.

In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.

(You can also cook it in a large pot on the stove at low heat.)

Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.

This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.

White and Black Bean Ranchero Chicken Chili

~adapted from Picky Palate

2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
1 4oz can diced green chilies
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper

Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.

Enjoy!