We’re on our way back to sunny Southern California from this year’s Paleo f(x) conference in Austin. We had quite an amazing time hanging out with old friends and meeting new ones. Funny enough about conferences such as these is we spend more time going out and getting our fill of paleo treats that all we want to do now is get home, sleep and not think about sugar for a few weeks. Seriously, we’ve had more than enough. Let’s just say that we got grass fed ice cream. Twice. Had grass fed gelato. Once and were given so many samples of treats at the conference including awesome chocolate from the one and only Eating Evolved, Cookie dough of course from our friends at Cappello’s and even some chocolate bars that had cricket flour in them (and they were delicious).
We’ll write a more detailed post later on covering PFX later on but for now just know that we had an amazing time. Especially this year since we were able to do a cooking demo for a paleo eggs benedict AND Sean got to be a part of a panel where he told his story about his journey to treat epilepsy using paleo diet principles and lifestyle changes.
Now, on to the Colorado Green Chili. FYI, it’s not literally green, it just uses hatch chiles which are in fact green, but the tomatoes definitely add a red color to the final product. Tomatoes are optional as well, since they aren’t an ingredient in a traditional Chile Verde, but they help bulk up the dish and add a great acidic note as well.
A few weeks ago, we both took a trip to Huntsville, AL (Suz’ hometown) to just get out of LA for a while. Suz stayed for two weeks while Sean left after a few days to head to Colorado to take care of a few things.
While at home in Colorado, Sean learned one of his family’s classic recipes for Colorado Green Chili AKA Chile Verde. It’s something that we’ve always wanted to share here and finally we got the recipe his mom used while Sean was growing up. Of course, there’s a few changes made but in essence the recipe is the same and it is incredible.
- Preheat oven to 250° F.
- While oven is preheating, brown onions in lard almost caramelized in a large french oven on the stove over medium heat
- Season pork loin with salt and pepper
- Sear pork loin in the french oven on all sides
- Add broth, green chiles, tomatoes, and cumin
- Roast at 250 degrees for 6 to 8 hours. Check occasionally for liquid reduction. Add more chicken broth if necessary.
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