Pork Green Chili (Colorado Style)

Submitted by Mae6734

"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."

 

• 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

1. 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).
2. 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.
3. When done, sift pork out of juice and shred, then add back.
4. Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
5. 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.

Reviews

[Leslie M.]

It's delish! I'm so glad I doubled it because this is now going to be a fall, winter and spring staple!!

 

[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!

 

[John D.]

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!

 

[Chris L.]

I also grew up in CO and recently moved to NC and I was missing the green chili. This recipe does the trick!

 

[wreese576]

I moved to NC from Colorado as well and this is the absolute best I have had since relocating!