Description
This hearty Savory Colorado Green Chili is a perfect comfort dish that combines tender pork roast, roasted green chilis, and a rich blend of spices simmered in a flavorful tomatillo salsa and chicken broth base. Enhanced by potatoes and thickened with masa flour, this chili delivers a traditional southwestern taste ideal for cozy home cooking.
Ingredients
Scale
Meat and Protein
- 3 lbs Pork roast (shoulder or butt)
Vegetables and Aromatics
- 2 cups Roasted and chopped green chilis
- 1 large Yellow onion, diced
- 4 cloves Minced garlic
- 2 large Potatoes, peeled and cubed
Liquids
- 2 tbsp Olive oil
- 5 cups Chicken broth
- 2 cups Tomatillo salsa (salsa verde)
- 1 juiced Lime
Spices and Seasonings
- 1 tbsp Salt
- 1 tsp Pepper
- 1 tbsp Cumin
- 1 tbsp Mexican oregano
- 1 tsp Ground cloves
Thickening Agent
- 1/2 cup Masa flour
Instructions
- Heat oil: In a large, heavy-bottomed pan like a Dutch oven, warm the olive oil over medium-high heat until shimmering to prepare for browning the pork.
- Brown the pork: Season all sides of the pork roast with salt and pepper. Carefully place the roast in the hot oil, browning it for about 2 minutes on each side until beautifully golden to develop flavor.
- Sauté aromatics: Add the diced onion and minced garlic to the pan and cook for about 3 minutes until the onion softens and the garlic is fragrant.
- Combine ingredients: Pour in 5 cups of chicken broth, followed by the roasted green chilis, tomatillo salsa, cumin, Mexican oregano, and ground cloves. Stir gently to ensure everything is well mixed and evenly distributed.
- Simmer: Reduce the heat to low and cover the pot. Let it simmer for 1 hour, stirring occasionally to allow flavors to meld and the pork to become tender.
- Shred the pork: After an hour, check if the roast is tender. Remove the roast from the pot and shred it into bite-sized pieces using two forks.
- Add potatoes: Toss the cubed potatoes into the simmering chili broth and cook for an additional 20 minutes, until they are fork-tender and infused with the chili flavors.
- Thicken the chili: Mix masa flour with 2 cups of chicken broth until smooth to create a thickening slurry. Stir this mixture into the chili along with the shredded pork. Cook for another 20 minutes until thickened to a hearty consistency.
- Serve and enjoy: Ladle your hearty Colorado Green Chili into bowls and optionally top with a drizzle of crema or sour cream and fresh cilantro for added creaminess and freshness.
Notes
- You can adjust the heat level by choosing milder or hotter green chilis according to your preference.
- For a vegetarian version, substitute pork with cooked beans and vegetable broth and omit the meat browning step.
- Masa flour is used as a traditional thickener, but you can substitute cornmeal or cornstarch if needed.
- This chili tastes even better the next day as the flavors develop more deeply.
- Serve with warm tortillas or crusty bread to complete the meal.
