Recipe by Mae*
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.
Top Review by gregaved
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!
- 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 See How It's Made
- 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.