For nearly 20 years, our family has done this ‘Denver’ Green Chili on Xmas Day or Xmas Eve. We also get tamales from La Casita. But, get in line early - they sell out fast everyday leading up to the holidays. This meal feeds the masses and puts a smile on everyones faces. We also make fresh pinto beans, rice and fresh garnishes of cilantro, tomatoes, roasted tomatillos, jalapeños, shredded cheese, sour cream, etc. Enjoy, and happy holidays!

1. Heat 1 tbsp of the butter in a large pot and add the cubed pork. Cook about 15 minutes on medium-high heat to brown outside of pork. Once browned add the onions and spices. Cook on low heat, stirring occasionally for another 15 minutes. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapeños, if using.

2. On low heat, stir occasionally for another 10-15 minutes.

3. Then, add 2 cans chicken broth. Increase the heat and bring the chili to a rolling or high boil. Stir occasionally so bottom of pot doesn’t burn. Then, set to simmer during the next step.

4. In separate pan, melt the rest of the butter and whisk in the flour, stirring until creamy. Gradually add the remaining 2 cans chicken broth, stirring constantly to maintain smooth consistency. This will make a roux that will add texture to the final chili. Take this step slow. Don’t add the flour all at once or it will get chunks.

5. Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)

6. Let stand 5 minutes and serve in a bowl, use it to smother your tamales, or eat it straight-up. Garnish with cheese, jalapeños, etc.

7. However, if you have the time, put the chili pot on a high simmer for another 1-2 hours, stirring occasionally. This will soften the ingredients and meat even more and make for a melt in your mouth traditional Denver chili. But, if you run out of time, serving immediately is still a winner! Enjoy.