The #NBAXmas Cookbook offers an interactive and festive experience where NBA Fans can try recipes from all 30 teams’ home markets.
Each team was challenged to showcase a recipe that best represents their region’s most iconic culinary food. This recipe ranges from a favorite snack, dish or dessert that is unique to the team and fanbase.
Find the origin of each recipe and everything you need to create it yourself below.
Pork Green Chili
Synonymous with Denver and Colorado, Pork Green Chili is an unofficial state food. Eaten by itself, on nachos, over French fries or any number of ways it is versatile and tasty!
Ingredients
| 3 Anaheim Chiles |
| 1/4 cup vegetable oil |
| 2 lb. boneless pork shoulder, cut into rough 1-inch chunks |
| Kosher salt and freshly ground pepper |
| 1/2 tbsp. whole cumin seeds |
| 1 medium yellow onion, cut into a small dice |
| 1/2 cup finely chopped fresh cilantro with tender stems |
| 6 cloves of garlic, minced |
| 1 tbsp. all-purpose flour |
| 16 oz. can crushed tomatillos |
| 32 oz. chicken stock |
Directions
- Preheat Oven to 400°F
- Coat Anaheim chiles with 1 tbsp. oil
- Roast until skin blisters, about 20 mins
- Cool, then stem, seed, and chop the chilies.
- In a large pot over medium-high heat, heat remaining oil. Add pork, season with salt, pepper, and cumin; cook until golden brown, about 15 mins.
- Remove pork and set aside. Lower heat to medium. Add chiles, onions, cilantro, and garlic to the pot
- Sauté until onions are soft and golden, about 10 minutes
- Stir in flour; cook until absorbed, about 3 mins
- Return pork to the pot with tomatillos and chicken stock. Bring to a boil, then simmer covered for 45 minutes until pork is tender
- Uncover and simmer for an additional 15 minutes until liquid reduces. Top with sour cream and serve with tortilla chips and lime wedges
