Description
A smoky and savory Colorado green chili made with roasted green chiles, tender pork, and Southwestern spices. Perfect with tortillas or over rice.
Ingredients
2 lbs pork shoulder, cut into 1-inch cubes
2 tbsp olive oil
6 Hatch green chiles (or Anaheim/Poblano), roasted, peeled, seeded, and chopped
1 large onion, diced
4 garlic cloves, minced
2 tbsp flour or masa harina
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1/4 cup fresh cilantro, chopped
Lime wedges for serving
Instructions
1. Roast green chiles over an open flame or under a broiler until skins blister. Peel, seed, and chop.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear pork in batches until browned. Remove and set aside.
3. Add onion and garlic to the pot, cooking until softened. Stir in flour or masa harina and cook for 1 minute.
4. Add chicken broth slowly, stirring to remove any lumps. Return pork to the pot.
5. Stir in roasted chiles, tomatoes, cumin, oregano, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer uncovered for 1.5–2 hours, until pork is tender and sauce has thickened.
7. Taste and adjust seasonings. Garnish with cilantro and serve with lime wedges and tortillas.
Notes
For extra heat, use hot Hatch chiles or add a diced jalapeño.
If Hatch chiles are unavailable, Anaheim or poblano peppers are a great substitute.
Chili tastes even better the next day as flavors meld.
Can be made ahead and frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg