Colorado Green Chili | America's Test Kitchen

Ingredients

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• 1/2 cup water
• 1/2 teaspoon table salt
• 2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded
• 3 jalapeño chiles
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon vegetable oil
• 2 onions, chopped fine
• 8 garlic cloves, minced
• 1 tablespoon ground cumin
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• Cayenne pepper
• Lime wedges