Colorado Pork and Red Bean Chili

Mom's Award Winning Chili! (sorry it was so good we didn't get a picture of the chili!)

Ingredients

3 lbs Boneless Pork Butt Roast, trimmed and cut into 1 inch pieces, salt

1 lb Anaheim Chilies, stemmed, halved lengthwise and seeded

1 lb Poblano Chilies

3 Jalapeno chilies

1 15 oz can diced tomatoes

1 tablespoon vegetable oil

2 onions, chopped fine

8 garlic cloves minced

1 tablespoon ground cumin

1/4 cup all-purpose flour

4 cups chicken broth

3-4 cans Goya Red Beans

Cayenne pepper

Lime wedges

Combine pork, 1/2 cup water, and 1/2 teaspoon salt in 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, 15-20 minutes. Transfer pork to bowl and set aside.

Meanwhile, adjust 1 oven rack to lowest possible position and second rack to 6 inches below broiler element. Heat broiler, line rimmed baking sheet with aluminum foil and spray with vegetable spray. Arrange Anaheim's, skin side up, and Poblanos and Jalapenos in single layer on prepared sheet. Place sheet on upper rack and broil until chilies are mostly blackened and soft, 15-20 minutes, rotating sheet and flipping only Poblanos and Jalapenos halfway through broiling. Place Anaheim's in large bowl and cover with plastic wrap; let cool for 5 minutes. Set aside jalapenos and Poblanos. Heat oven to 325 degrees.

Remove skins from Anaheim's and Poblanos. Chop half of Anaheim's and Poblanos into 1/2 inch pieces and transfer to bowl. Process remaining Anaheim's and Poblanos in food processor until smooth, about 10 seconds; transfer to bowl with chopped chilies. Pulse tomatoes and their juice in now empty food processor until coarsely ground, about 4 pulses.

Heat oil in now-empty Dutch oven over medium heat until shimmering. Add onions and cook until lightly browned, 5-7 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in broth, Anaheim and Poblano Chilies, tomatoes, beans and pork with any accumulated juices and bring to simmer, scraping up any browned bits. Cover pot, transfer to lower oven rack and cook until pork is tender, 1 to 1.5 hours.

Without peeling, stem and seed jalapenos and reserve seeds. Finely chop jalapenos and stir into chili. Season chili with salt, cayenne and reserved jalapeno seeds to taste. Serve with limed wedges.

After winning 1st place at our Chili cookoff!