Yampa Green Chile

One of my favorite college friends was from Denver, Colorado and her family had a little house in the tiny town of Yampa. During winter breaks, I would visit her in Denver and then would drive up through the mountains and stay at her house for days. It was such a treat. We would generally make one of two dinner recipes – either Tortilla Soup or this delicious Green Chile. We would also bake pies, snowshoe, and crochet. We were WILD college students.

The way I was taught to make this recipe uses pork, but I have substituted chicken and it’s still delicious! 

Green Chile

1 lb. diced pork
1 medium onion, chopped
4 cloves garlic, chopped
2 cans chicken broth
2 small cans green chiles
1 can diced tomatoes and chiles
1/2 c. bisquick
1/2 bottle beer
2 t. cumin
1/4 c. fresh cilantro

Brown pork on high with a little olive oil. Add onion. Saute. Add bisquick. Stir until pork is lightly coated with bisquick. Add remaining ingredients except for the fresh cilantro. Simmer on low until it thickens. Put in oven at 275 for about 45 minutes until pork is tender. Garnish with fresh cilantro.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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