Colorado Green Chili

• 1 tbsp. olive oil
• 8 ½ pound (about 10 slices) Applewood Smoked Bacon, diced
• 2 lbs. pork loins, cut into 1" cubes
• 1 large yellow onion, chopped
• 3 cloves of garlic, minced
• 2 Anaheim chiles, chopped
• 1 ancho chile, chopped
• 2 jalapeno peppers, chopped
• 1 banana pepper, chopped
• 2 c. vegetable broth
• 2 c. chicken broth
• 2 c. water
• 1 (16 oz.) can chopped tomatoes, including liquid
• 3 (4 to 5 oz.) cans chilis, chopped
• 4 tbsp. unsalted butter, softened
• 4 tbsp. all purpose flour
• salt and pepper, to taste
• 1 bag of Cheddar, Colby Jack or Monterey Jack cheese, shredded

In a large Dutch oven, heat oil over medium-high heat. Add bacon and cook for 10 minutes. Remove bacon from pot, set aside. In same pot, add pork and sear for 3 to 5 minutes, 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 to 15 minutes. Add vegetable broth, chicken broth, water, tomatoes and chiles to pot and bring to a boil; cover and reduce heat to low. Simmer for 1 1/2 hours, stirring occasionally.

In a separate bowl, combine butter and flour with a fork. Stir mixture into soup, increase to medium-high heat and bring to a boil. Add pork and bacon, reduce heat and simmer for an additional 15 minutes.

Season to taste with salt and pepper and ladle into individual bowls. Garnish with shredded cheese.