Colorado Green Chili
This Colorado green chili is thick, hearty, and full of bold flavor. Made with roasted green chiles and tender chunks of pork, it’s the kind of comforting meal that’s perfect on its own!
Servings: 8 servings
Calories: 263kcal
Equipment
Ingredients
- 2 lbs of boneless pork shoulder or pork chops
- 2 tbsp butter divided
- 1 onion peeled and diced
- 4 cloves of garlic minced
- 1/2 bunch of cilantro chopped
- 7 oz can of chopped green chilis
- 16 oz jar tomatillo salsa verde
- 4 cups chicken broth
- 1 tsp sea salt plus more to season the pork
- 1/2 tsp pepper
- 1/2 tsp cumin
- 2 tbsp flour optional
Instructions
- Salt and pepper meat, then sear both sides in a dutch oven in a tablespoon of butter.
- Remove the pork to a cutting board and dice it into 1" cubes
- Add another tablespoon of butter and saute onions and garlic.
- Stir in cilantro, then add the meat back in, along with the green chilies and tomatillo salsa.
- Add broth and bring to a boil while seasoning with salt, pepper and cumin.
- Thicken with flour if needed, then cover the dutch oven and reduce heat to simmer for 30 minutes.
- Ensure the pork is cooked through before serving it with your favorite toppings.
Notes
- Feel free to adjust the heat by choosing the level of spice in your green chiles, mild, medium, or hot; it’s totally up to you.
- For the best flavor, I like to sear the pork until it develops a nice golden, crispy crust. It just tastes so much better in the chili that way.
- If you’ve got the time, let it simmer for a few hours before serving. The longer it cooks, the better the flavors come together.
- You can follow the step-by-step images above for reference, or check out the quick video in the recipe card for a closer look!