Description
This hearty Colorado Green Chili recipe features tender pork shoulder simmered with green chiles, tomatoes, jalapenos, and aromatic spices to create a flavorful and comforting stew. Perfect for a warming meal, this green chili offers a balanced blend of heat and savory depth, making it a classic Southwestern favorite.
Ingredients
Protein
- 2 1/2 pounds pork shoulder, diced
Vegetables and Herbs
- 1 cup diced yellow onion (about 1 medium onion)
- 1/4 cup seeded and chopped jalapenos (about 2 jalapenos)
- 1/2 cup chopped cilantro
- 4 garlic cloves, minced
- 6 cans diced green chiles (4.5 ounces each)
- 15 ounces petite diced tomatoes
Liquids and Broth
- 4 cups low-sodium chicken broth
Spices and Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
Other
- 2 tablespoons pork fat (reserved from cooking pork)
- 2 tablespoons all-purpose flour
Instructions
- Brown the Pork: Sprinkle the diced pork shoulder with kosher salt and black pepper. Heat a large stock pot or Dutch oven over medium-high heat and add the pork. Cook, stirring frequently, until the pork is browned on all sides, about 10 minutes.
- Sauté Aromatics: Remove the pork with a slotted spoon and set aside. Pour off all but 2 tablespoons of pork fat from the pot. Reduce heat to medium, then add the diced onions and chopped jalapenos. Cook, stirring occasionally, for 4-5 minutes until the vegetables are softened.
- Add Cilantro, Garlic, and Flour: Stir in the chopped cilantro, minced garlic, and all-purpose flour. Cook for an additional 2-3 minutes, stirring frequently, until the mixture thickens and the flour begins to brown slightly.
- Combine and Simmer: Return the browned pork to the pot and add the diced green chiles, petite diced tomatoes, chicken broth, ground cumin, dried oregano, and cayenne pepper. Stir well and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for about 1 hour, or until the pork is tender and flavors are melded.
- Thicken the Chili: Remove the lid and continue simmering the chili uncovered for about 15 minutes, stirring occasionally, until it thickens to your preferred consistency. Adjust seasoning if needed before serving.
Notes
- For milder chili, reduce or omit the jalapenos and cayenne pepper.
- Use low-sodium broth to control saltiness.
- This chili pairs wonderfully with warm tortillas, rice, or cornbread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker chili, continue simmering uncovered until desired thickness is reached.
