Colorado Green Chili

Inspired by Colorado

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I love visiting the mountains out in Colorado. The whole state has one of my favorite vibes and I’m always sad when I leave. That being said, Colorado has more than just mountains. Out there a pot of chili looks a bit different than what many people find typical. Rather than creating a red base with tomatoes, dried chilies, and beef broth, you end up using fresh chilies, tomatillos, chicken broth, and more. I found it to be a bit lighter on the stomach while being no less fantastic. I hope you give this a dry on some cold winter day.

INGREDIENTS

CHILI (makes about 10 cups):

  • 4 lbs pork shoulder into 1 inch cubes

  • 1 medium yellow onion, diced

  • 4 TBS olive oil

  • 1 lb tomatillos, husked, roasted and quartered

  • 3 medium poblano peppers, roasted and seeded

  • 2 4oz cans of hatch green chilies

  • 2 cups cilantro, leaves and stems roughly chopped

  • 2 jalapeño peppers, roughly chopped

  • 1 ½ TBS crushed cumin seeds (or ½ TBS of cumin powder)

  • 1 TBS salt (more to taste)

  • 1 TBS Mexican oregano

  • 1 tsp ground pepper

  • 5 minced garlic cloves

  • 15 oz tomatoes, roasted and diced (or use canned)

  • 1 tsp thyme

  • 4 cups chicken broth (no sodium)

  • Cilantro (for topping)

  • Sour cream (for topping)

  • Shredded cheese (for topping)

  • Lime wedges (for serving)

  • Jalapeño slices (for serving)

GO FOR IT

CHILI:

  1. Using a dutch oven or large pot, heat 2 TBS of oil over medium-high heat

  2. Once heated, brown half the pork shoulder for about 4 to 5 minutes, before removing, adding 2 TBS of oil and repeating the process until all pork is browned and then set aside

  3. In remaining juices, saute onions on medium heat until lightly browned (8-10 minutes)

  4. While onions cook, take your roasted poblanos, cans of hatch chilies, cilantro, jalapeños, roasted tomatillos, cumin, salt, oregano, pepper, garlic, and 2 cups of the chicken stock, and blend until pureed

  5. Add liquid blend to pot with onions and add back in pork, remaining 2 cups of chicken stock, diced tomatoes, and fresh thyme

  6. Bring to a boil, then reduce to a simmer and cook partially covered 3 hours (stir occasionally) - add salt to taste throughout

  7. Serve hot - topped with shredded cheese, sour cream, lime, jalapeños, and cilantro - ENJOY!

NOTES:

This is one of those dishes I make a little bit different each time and each time it still comes out fantastic. Feel free to add and subtract seasoning as you see fit.

I ended up using a couple cans of hatch chilies after running out of fresh poblanos and I think the pairing worked beautifully. You can use whichever combination you like knowing the end goal is about a pound of diced roasted chilies.

Also, I realize not everyone owns a dutch oven. If not, cook your onions as instructed in a large skillet, then move things over to a large pot for the long simmer. If you do have a dutch oven you can also choose to cook for 3 hours in the oven by placing in at 275° with the lid slightly ajar. Given the consistent heat distribution achieved from the dutch oven, I find this also produces a more consistent product while also keeping the bottom chili from burning.