Name: Colorado Green Chili
Ingredients: 2 onion (chopped); Salt; 8 garlic cloves (minced); 1/2 cup water; 1/4 cup flour; 4 cups chicken broth; Cayenne pepper; 1 tbs vegetable oil; 1 14.5 oz can fire roasted diced tomatoes; 1 teas ground cumin; 3 lbs boneless pork butt (trimmed and cut into 1" cubes); 2 lbs Anaheim chilies (Substitute with poblano chilies if your market doesn't carry Anaheim); 3 jalapeno chilies; Lime (sour cream, tabasco, shredded cheese for topping)

Instructions

Heat a large Dutch oven over medium heat. Add water, pork, and 1/2 teas salt. Cover and cook for 20 minutes, stirring every now and then so that no one piece gets too brown on the bottom. Uncover and increase heat to medium-high. Continue cooking for 15 to 20 minutes, stirring often, to brown pork. Transfer pork to a bowl and set aside.
Move oven rack to lowest position and set the other to the top position. Preheat the broiler. Line a baking sheet with aluminum foil and spray with baking spray. Split and stem the Anaheim chilies. Arrange them skin side up on the baking sheet. Add the jalapenos and place on upper rack and broil until blackened and soft, 15 to 20 minutes. Flip the jalapenos halfway through cook time. When done cooking, put the peppers in a bowl and cover with foil. Let sit for 5 minutes.
When peppers are cook enough to handle, peel skins from Anaheim's and place in a blander with the tomatoes. Pulse a few times until things are finely chopped. Set jalapenos aside for later.