1-2 pound pork tenderloin (pressure cook it in your InstantPot for 20 minutes)
4-6 roasted green chili peppers (pulverized to a slush) [if you can’t get fresh, frozen will work]
2-3 large cloves of garlic
1 large red onion
2 jars of green salsa verde, made with tomatillos
12-16 ounces of chicken stock/broth
1 cup of flour mixed well with water to thicken to a gravy consistency
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This is my “secret” recipe. It really isn’t that much of a secret and has the same basic ingredients as other recipes. In Colorado roasted chili peppers can easily be found up and down Federal and Sheridan boulevard. There is even a big festival every year that is held in Pueblo. I still have a bouquet of red chili peppers I got there. The chili is super popular here and you can get it at almost every Mexican restaurant, on your burritos, enchiladas, and even as a soup. It is very different than your normal red based chili. I don’t add red chili pepper like some recipes as I want it to be truly authentic. Those little black flakes are from the roasted chili peppers, not actual ground pepper. Top with scallions and sour cream and warm flour tortillas on the side for dipping. THE best green chili you will ever taste. Magically delicious.
