Denver Green Chile

Step 1

Roughly chop 10-12 of your Hatch or Pueblo green chiles, reserving 2 of them to use later. Place in the bottom of your slow cooker.

Step 2

Heat a cast iron or other heavy bottomed pan over high heat and melt lard. If you haven't already, cut a 1/2 lb chunk off of your pork tenderloin. Sear tenderloin in the lard, undisturbed, for 2-3 minutes on each side.

Step 3

Add pork, lard, tomato sauce and pork broth / water into slow cooker. Cook on low for 8 hours.

Step 4

After 8 hours, remove pork and let rest on a cutting board. In a small bowl, whisk together the flour and water until smooth. Pour into the slow cooker.

Step 5

To achieve perfect texture, immersion blend the mixture in the slow cooker until smooth. If you don't have an immersion blender, pour into a blender in batches and blend until as smooth as possible.

Step 6

Shred pork and return to the slow cooker. Chop your remaining 2 green chiles and add those as well. Replace the lid and let it cook until thickened, another 30-45 minutes.