Colorado Green Chili

• 1 tablespoon olive oil
• 10 slices smoked bacon, diced
• 2 lbs pork loin, cut into 1 in cubes
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 anaheim chilies, chopped
• 2 cups chicken broth
• 2 cups water
• 1 (16 ounce) can chopped tomatoes, undrained
• 3 (4 ounce) cans chilies, chopped
• 4 tablespoons unsalted butter
• 1 ancho chili, chopped
• 2 jalapenos, chopped
• 1 banana pepper, chopped
• 2 cups vegetable broth
• 4 tablespoons all-purpose flour
• salt and pepper, to taste
• 8 ounces monterey jack cheese, shredded

1. In large Dutch oven, heat oil over med-high heat.
2. Add bacon and cook until crispy; remove from pot and set aside.
3. In same pot, add pork and sear 3-5 min, until cooked through and browned on all sides; remove from pot and set aside.
4. Add onion, garlic, anaheim and ancho chiles, and peppers to same pot, cook for 10-15 minute.
5. Add vegetable and chicken broths, water, tomatoes, and canned chiles to pot and stir occasionally.
6. In a separate bowl, combine butter and flour with a fork.
7. Stir mixture into soup, increase to med-heat and bring to a boil.
8. Add pork and bacon, reduce heat and simmer for an additional 15 minute.
9. Season to taste with salt and pepper.
10. Garnish with shredded cheese.

olive oil, bacon, pork loin, yellow onion, garlic, anaheim chilies, chicken broth, water, tomatoes, chilies, unsalted butter, ancho chili, jalapenos, banana pepper, vegetable broth, allpurpose, salt, cheese

Taken from www.food.com/recipe/colorado-green-chili-378322 (may not work)