Pork Green Chili (Colorado Style)
"I grew up in Colorado and so I grew up loving green chili! When I moved to North Carolina 4 years ago I was surprised and very disappointed to learn that NO ONE here had ever even heard of green chili. I have spent the last year going through different recipes, I think I have finally got it nailed through a great mix of about 6 of the recipes I tried. Jalapeños may be added to taste if you like the flavor. Chili can be served over any burritos, served as a dip with tortilla chips, or as a main course with warm tortillas. Recipe makes a lot but it freezes well so you can enjoy it for a few months without having to spend too much time cooking."
photo by Leslie M.
- Ready In:
- 5hrs
- Ingredients:
- 15
- Serves:
-
20
ingredients
- 2 lbs pork roast
- 4 tablespoons olive oil
- 7 (14 ounce) cans chicken broth
- 13 cups water
- 1 large yellow sweet onion
- 1 head garlic
- 3 anaheim chilies
- 3 medium tomatillos
- 4 serrano chilies
- 1 (14 1/2 ounce) can stewed tomatoes, with juice
- 6 (4 1/2 ounce) chopped green chilies
- 2 tablespoons ground cumin
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cayenne pepper
- 1 cup flour
directions
- Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
- Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
- When done, sift pork out of juice and shred, then add back.
- Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
- In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.
Questions & Replies
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So, this recipe shows it serves 20.... how large of a pot does this need? And can it be make in a 6 -8 quart crock pot -
Came out too watery, but then I simmered it covered. Perhaps it's supposed to be uncovered to boil off some of the water? -
Do you puree only the green chilis or all the veggies?
Reviews
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It's delish! I'm so glad I doubled it because this is now going to be a fall, winter and spring staple!!
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Great recipe for Colorado-style Green Chili! I have discovered this dish here in CO and have tasted many versions, and this is a very good example of the classic. If possible, use freshly roasted, seeded and peeled chilies from Hatch, NM. I got a bushel in Denver and they gave the chili such an amazing flavor. Best cut of pork for the roast is butt (which is actually from the shoulder!) You need a little fat to keep the pork from getting dry. I sear the pork before starting the simmer/braise, and I found that chopping produces a nicer stew than shredding. Other than that, this recipe is a winner, and open to adaptation. You can control the thickening to your desire by slowly adding your flour/water slurry until you reach the desired thickness. A gluten-free solution is as simple as using another starch as a thickener. Some options would be cornstarch, arrowroot starch or potato starch. My favorite application for the chili is on huevos rancheros or as a topping for enchiladas! Yum! -
The bones of this recipe are fantastic! Someone else mentioned that it came out too water... I absolutely agree, and if anything that's an understatement. I cut the chicken broth to 5 cans, and I omitted all of the water except for the rue, which I also reduced to 1 cup of water and a 1/2 cup of flour. After those changes it comes out spot on every time. Thanks for the recipe! -
I also grew up in CO and recently moved to NC and I was missing the green chili. This recipe does the trick! -
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I moved to NC from Colorado as well and this is the absolute best I have had since relocating!
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Tweaks
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I halved the recipe and cubed the pork instead of shredded and it turned about great still!
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I used pork neck instead of roast (turned out like pot roast!) I doubled the recipe and added all the veggies ingredients once they were all cut (I food processed the tomatillos, green chilis and Serrano chilis) I left the meat in until the 3 hrs were up, then pulled them out, removed the few bones and chopped the meat and threw it all back in I made a slurry with the flour and it got a little lumpy so I got a emulsifier out to skim the surface and break up the lumps I sprinkled queso fresco on top when serving and had some French bread to dip in!
RECIPE SUBMITTED BY
Born and raised in Colorado I moved to Charlotte just after my son was born to be near my mom. I t was at this time I started to learn ho to cook and I love it! I believe you can never have enough good recipes.
