Colorado Green Chili - cooking recipe

Ingredients

1 tablespoon olive oil
10 slices smoked bacon, diced
2 lbs pork loin, cut into 1 in cubes
1 large yellow onion, chopped
3 garlic cloves, minced
2 anaheim chilies, chopped
2 cups chicken broth
2 cups water
1 (16 ounce) can chopped tomatoes, undrained
3 (4 ounce) cans chilies, chopped
4 tablespoons unsalted butter
1 ancho chili, chopped
2 jalapenos, chopped
1 banana pepper, chopped
2 cups vegetable broth
4 tablespoons all-purpose flour
salt and pepper, to taste
8 ounces monterey jack cheese, shredded

Preparation

In large Dutch oven, heat oil over med-high heat.
Add bacon and cook until crispy; remove from pot and set aside.
In same pot, add pork and sear 3-5 min, until cooked through and browned on all sides; remove from pot and set aside.
Add onion, garlic, anaheim and ancho chiles, and peppers to same pot, cook for 10-15 minute.
Add vegetable and chicken broths, water, tomatoes, and canned chiles to pot and stir occasionally.
In a separate bowl, combine butter and flour with a fork.
Stir mixture into soup, increase to med-heat and bring to a boil.
Add pork and bacon, reduce heat and simmer for an additional 15 minute.
Season to taste with salt and pepper.
Garnish with shredded cheese.