KALEIDOSCOPE COLORADO GREEN CHILI

A bright, vibrant restaurant green chili made with pork butt, green chiles and tomatillos, plus salsa verde.

3 tablespoons canola oil 1 cup onion, diced small 1/2 cup celery, diced small 2 tablespoons garlic,

minced

1/2 teaspoon cayenne

pepper

1 teaspoon salt

1/2 teaspoon chili powder 1 tablespoon cumin 1 teaspoon coriander

1/2 teaspoon black pepper 1 cup poblano peppers

diced

2 cups tomatillo, diced 2 quarts chicken stock 3 pounds pork butt, cubed

and browned

1 1/2 teaspoons cumin 1 teaspoon salt 1 cup salsa verde

1/2 cup cilantro, chopped 1/4 cup lime juice

Chopped cilantro and lime juice to serve

In a large stock pot, heat canola oil until shimmering (about 2 minutes). Add onion, celery and garlic and saute for two minutes. Add cayenne pepper, salt, chili powder, cumin, coriander and black pepper and cook for two minutes. Stir in poblano peppers, tomatillos, chicken stock and browned pork butt. Cook for one hour on simmer. Stir in cumin, salt and salsa verde. Serve with chopped cilantro and lime juice.

Serves 8

Per serving: 389 calories (percent of calories from fat, 46), 46 grams protein, 12 grams carbohydrates, 2 grams fiber, 22 grams fat (5 grams saturated), 16 milligrams cholesterol, 803 milligrams sodium.

BOND, PB PHOTOGRAPHY LLC PAULA Kaleidoscope Bistro & Pub Colorado Green Chili