We are big fans of all forms of chili in our household. This quick and easy Colorado green chili will knock your socks off this fall.

Jarred tomatillo salsa makes this chili easier than usual, and I have a feeling you’ll start storing jars of it in your pantry to keep this chili accessible whenever the craving kicks in.

Green chili verde with cheddar cheese and tortilla chips.

If you’ve purchased whole hogs or never know what to do with pork shoulder meat, this is a great recipe to try.

Pork chili is delicious and melts in your mouth. The best part is that the leftover meat can be used in enchiladas or burritos for another meal later in the week.

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Get my full disclosure here.

Table of Contents

What is chili verde?

Chili verde literally translates to green chili in Spanish. Tomatillo tomatoes, which are green in color, are used rather than the typical red tomatoes used in traditional chili.

The peppers used are also green rather than red, adding to the depth of green color here.

That’s part of it, but what makes chili verde the dish is to use pork as the meat. A pork shoulder is ideal, but pork chops will work in a pinch.

Learn how to boil pork chops here.

By the time the chili is done, it will fall apart and melt in your mouth. Delicioso!

Bowl of Colorado green chili made with pork shoulder, topped with shredded white cheese and corn tortilla chips.

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Get my full disclosure here.

Is green chili spicy?

You may be wondering, “Are green chilis spicy?” Like all other chilis, there are several levels of heat. I crafted this dish to please the palates of a household of children, so not to worry if spice isn’t your thing.

Since we’re using jarred tomatillo salsa verde to get our tomatillos and some of our chilis in, you can select a mild version, or vise versa, right off the grocery shelf.

The same goes for the canned green chilis we’re using. Choose mild if that is your preference.

Easy pork chili verde recipe

Dutch oven chili recipes are the only way to go. That’s what we’ll use to make our colorado green chili.

Just one pot to clean, and it will sear the pork shoulder beautifully, adding a depth of flavor while still being quick and easy.

By searing first, we will get those browned pork juices that will make this dish taste like it simmered all day long. This Colorado green chili recipe is done in under an hour.

What you will need:

Boneless pork shoulder
Butter
Onion
Garlic
Cilantro
Canned chopped green chilis
Tomatillo salsa verde
Chicken broth or pork broth
Sea salt
Pepper
Cumin
Flour (optional)

Top tip: It’s always best practice to set aside your meat and salt and pepper it at least an hour in advance of searing.

Don’t worry if you forget; it’s not the end of the world, but for added depth of flavor, pull out your meat in advance and at least salt it.

Recipe Instructions

Step 1: Prep your onion and garlic by dicing and mincing, and have it ready to go. Chop the cilantro and have your seasonings ready.

Step 2: Take your meat and sear both sides in butter in your sizzling dutch oven over medium-high heat.

Step 3: Remove the pork to a cutting board and dice it into smaller pieces; about 1” cubes are perfect. That way, the meat will fall apart easily and will be manageable to eat. Set aside the hot pan.

Step 4: With your dutch oven lowered to medium heat, add another slab of butter and saute the onions and garlic together until translucent. Stir in your cilantro.

Step 5: Add the meat back in, along with the green chilies and tomatillo salsa. Next, add the broth and bring to a boil while seasoning with more salt, pepper and now cumin, that perfect Latin American spice.

Step 6: If you prefer, you can thicken the chili with a couple of tablespoons of flour here. Not essential but does give it a thickness that is lost since the chili will not simmer all day.

Step 7: Reduce the heat to a steady simmer, and let it go for 30 minutes, stirring occasionally.

Step 8: Ensure the pork is cooked through before serving. If the meat was cut into 1” chunks or smaller, it should be good to go. Bigger pieces will take a bit longer, so keep an eye on your Colorado green chili.