Authentic Colorado Green Chili

Instructions

1. 1
   Place the poblano and jalapeño peppers under a broiler, turning occasionally, until the skins are blackened and blistered. Remove from the broiler and place in a bowl covered with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove the seeds, and chop the peppers.
2. 2
   Heat the vegetable oil in a pot or saucepan over medium-high heat. Season the pork with salt and pepper. Sear the pork cubes until browned on all sides. Remove the pork from the pot and set aside.
3. 3
   Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. 4
   Add the roasted peppers, seared pork, chicken broth, cumin, and oregano to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the pork is tender.
5. 5
   If the chili is too thick, add a little more chicken broth. If it's too thin, simmer uncovered for a bit to reduce the liquid.
6. 6
   Taste and adjust the seasoning with salt and pepper as needed.
7. 7
   Ladle the green chili into a bowl and garnish with your favorite toppings, such as shredded cheese, sour cream, cilantro, and a squeeze of lime.