Fatboy Heaven's Cuatro Chile Coloreado

 I love a good chili, and love pork even more.  I was trying to decide what to do for dinner tonight and decided my own variation on a Chile Verde might be fun.  Instead of just green chiles I also added some sweet yellow, red, and orange chiles to the dish for some flavor balance and color.  The New Mexico hatch green chiles I was able to get were hot not mild, which made this a bit spicy for the wife and kids even with the milder peppers and the tomatillos, but I thought it came out perfect.  If you use the milder chiles it should fit any palate.

To keep this gluten-free I used Redbridge, a gluten-free sorghum based beer from Anheiser-Busch.  If not concerned with gluten I would normally use a darker mexican beer like a Dos Equis Amber to enhance the flavor, but with all of the chiles and the cumin you really can use water without it coming out poorly.  It is just a matter of how deep and layered you want your flavors to stack on top of each other.  By the same token, you can seed the sweet peppers and slice them without fire roasting them if depth of flavor are not a concern.

Fat Boy Heaven's Cuatro Chile coloreado

Pork chili in the Verde tradition but kicked up with in color and flavor with sweet colored peppers.

YIELD

 4-6 Servings

ACTIVE TIME

 45 Minutes

TOTAL TIME

 2-4 Hours

CATEGORIES

 classic, cooking, dinner, fatboy original, gluten-free, home, main dish, pork, recipe, mexican

INGREDIENTS

• • 1 lb Mixed sweet colored peppers
  • 2 Tablespoons Cumin
  • 1 can (10oz) Tomatillos
  • 1 tub Bueno™ Chopped New Mexico Green Chiles (Use 8-10 Aneheim green chiles if these are not available) 
  • 2 1/2 lbs. Pork Butt, cubed into 1/2" pieces
  • 3 cloves garlic, chopped
  • 1 cup chopped onion
  • 2 tablespoons vegetable oil
  • 2 bottles gluten free beer

INSTRUCTIONS

Roasting the peppers gives them a sweeter and deeper flavor than they have raw.

• 1. Fire-roast peppers to a slight char and while hot place in zip-lock bag and seal.
  2. Let cool for 10-15 minutes, then remove from bag.
  3. Remove stems and seeds, then set peppers aside. Use same method for roasting green chiles if Bueno chiles are not available.
  4. Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes.
  5. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.
  6. Add chilies, cumin and garlic. Sauté 5 minutes.
  7. Add beer. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour.
  8. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat.
  9. Season with salt and pepper.

NOTES

Serve with rice, beans, or both as desired.

 (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)