CHILI COLORADO
4 lbs boneless pork roast
1/3 cup oil
1/2 cup flour
1 tsp garlic puree or mashed garlic
1 3/4 cups stewed tomatoes
4 tbsp chili powder
3/4 tsp powdered oregano
1/2 tsp powdered cumin
1/2 cup chicken broth
1 pint diced tender cactus (nopalitos tiernos)
1 (10 oz.) can of whole green tomatillos (tomatillos entero)
Salt and pepper to taste
Place 4 lbs boneless pork roast, in a large pot.
Cover and simmer for at least 45 minutes. Do not add any oil to pan.
Heat 1/3 cup oil in heavy frying pan and add 1/2 cup flour,
browning quickly. Add 1 tsp garlic puree or mashed garlic.
Brown well, stirring often. The basis for the gravy has to be
good and brown and free of lumps, as this is the secret of
good chili.
Add 1 3/4 cups stewed tomatoes and heat thoroughly.
Add 4 tbsp powdered chili mix (available at local supermarkets);
3/4 tsp powdered oregano, 1/2 tsp powdered cumin and
1/2 cup chicken broth. Mix well and simmer for five minutes.
Pour this mixture over meat and mix well. Put 1 pint diced
tender cactus (nopalitos tiernos) in colander and rinse well
under cold water. Add to chili mixture. Break up with fork and
add 1 (10 oz.) can of whole green Spanish tomatoes (tomatillos entero).
Salt and pepper to taste. Simmer uncovered over low heat for
about 15 or 20 minutes.
Two pounds ground round or diced beef stew meat may be substituted for
the pork but the dish will not be as authentic.
Source: Lodi News-Sentinel - Sep 11, 1969