Pork Green Chili (Colorado Style)
photo by Leslie M.
- Ready In:
- 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
- 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
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 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!