The not so green Green Chili and homemade Tortillas

If your from Colorado you would know how important green chili is. So I have been on the hunt for the perfect chili. This recipe was republished by the Denver Post as it was loved thorough out the city.  The chili its self was good however it was not very green. This is a problem and therefor not a good green chili recipe. But since the chili was good I will publish the dish. I also made tortillas that rocked!

Ingredients
1 pound diced pork (whichever cut you like — shoulder, chops, loin)
1/4 cup cooking oil
1 tablespoon ground cumin
1 1/2 tablespoons dark chile powder
1 1/2 tablespoons dried oregano
1 tablespoon garlic powder or 2 cloves garlic, crushed
1 medium onion, diced
3 cans (10 ounces each) chicken broth
1 can (32 ounces) whole tomatoes
1 tablespoon tomato paste
3-4 fresh roasted green chiles or 1 can (8 ounces) diced green chiles
3-5 jalapeño peppers, diced with seeds (remove seeds to bring down the heat factor)
Tortillas
Shredded cheese

Directions
Brown pork on all sides in oil over medium high heat. Add cumin, chile powder, oregano, garlic powder, onion and broth.
Bring to boil, reduce heat and simmer, covered, 1 hour. Crush tomatoes with potato masher in another pan. To tomatoes and their juice, add tomato paste, green chiles and jalapeños. Combine tomato and pork mixtures.

Bring to boil, reduce heat and simmer 2 hours (or place in a slow cooker up to 8 hours), until pork is very tender. Serve with warm tortillas and shredded cheese.

Tortillas Recipe 

Ingredients

2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup water

3 tablesppons olive oil 

Directions

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a clouded surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth coach. Let rest for 10 minutes. 

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle. 

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. yield: 8.