Description
This hearty Savory Colorado Green Chili combines tender pork roast, roasted green chilis, and a flavorful blend of spices simmered to perfection. Enhanced with potatoes and thickened with masa flour, this comforting dish is perfect for cozy home cooking and serves as a satisfying meal that warms you from the inside out.
Ingredients
Scale
Meat & Protein
- 3 lbs Pork roast (shoulder or butt)
Vegetables & Aromatics
- 2 cups Roasted and chopped green chilis
- 4 cloves Minced garlic
- 1 large Yellow onion, diced
- 2 large Potatoes, peeled and cubed
Liquids & Broth
- 5 cups Chicken broth (plus 2 cups additional for masa mixture)
- 2 cups Tomatillo salsa (salsa verde)
Oils & Fats
- 2 tbsp Olive oil
Spices & Seasonings
- 1 tbsp Salt
- 1 tsp Pepper
- 1 tbsp Cumin
- 1 tbsp Mexican oregano
- 1 tsp Ground cloves
Thickening & Garnish
- 1/2 cup Masa flour
- 1 juiced Lime
- Optional: Crema or sour cream and fresh cilantro for topping
Instructions
- Heat oil: In a large, heavy-bottomed pan such as a Dutch oven, warm the olive oil over medium-high heat until it shimmers, preparing the pan for searing the pork.
- Brown the pork: Season the pork roast on all sides with salt and pepper. Place it carefully into the hot oil and brown each side for about 2 minutes until a golden crust forms, locking in flavor.
- Sauté aromatics: Add the diced onion and minced garlic to the pan with the pork. Cook for approximately 3 minutes until the onions become soft and fragrant, infusing the oil with flavor.
- Combine ingredients: Pour in 5 cups of chicken broth, then add the roasted green chilis, tomatillo salsa, cumin, Mexican oregano, and ground cloves. Stir gently to combine all the ingredients evenly.
- Simmer: Reduce the heat to low, cover the pot, and let the chili simmer gently for 1 hour, stirring occasionally to prevent sticking and allow the flavors to meld.
- Shred the pork: After the hour, check for tenderness. Remove the pork roast and shred it into bite-sized pieces using two forks or your hands.
- Add potatoes: Toss the peeled and cubed potatoes into the simmering chili broth. Continue cooking for another 20 minutes or until the potatoes are tender enough to be pierced easily with a fork.
- Thicken the chili: In a separate bowl, whisk the masa flour with 2 cups of chicken broth until smooth to create a slurry. Stir this mixture into the chili along with the shredded pork. Continue cooking for an additional 20 minutes until the chili thickens to a luscious consistency.
- Serve and enjoy: Ladle the savory Colorado Green Chili into bowls. For added creaminess and freshness, top with a drizzle of crema or sour cream and a sprinkle of fresh cilantro. Squeeze lime juice on top if desired for a bright finish.
Notes
- Roasting and chopping your own green chilis will provide a fresher, more authentic flavor, but canned roasted green chilis can be used as a convenient substitute.
- Use pork shoulder or butt for the best balance of marbling and tenderness suitable for slow simmering.
- Adjust the level of spiciness by choosing milder or hotter chilis and salsas according to your preference.
- Masa flour not only thickens the chili but adds a subtle corn flavor traditional to this dish.
- Leftover chili can be refrigerated for up to 3 days or frozen for longer storage and reheated gently on the stovetop.
