Classic Colorado Green Chili (Chili Verde)
This classic Colorado Green Chili, or Chili Verde, offers the rich, savory aroma of a bubbling pot, reminiscent of crisp autumn evenings. It's a hearty, comforting stew with tender pork and vibrant green chilis, surprisingly quick for a stew and promising a memorable meal every time.
Equipment
- Large, heavy-bottomed pot
- Dutch Oven
- Small bowl
Ingredients
- 2.5 pounds pork shoulder or butt cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups roasted and chopped green chilis Hatch chilis ideal, canned works
- 2 teaspoons minced garlic
- 1 whole yellow onion diced
- 7 cups chicken broth divided
- 1.5 cups tomatillo salsa (salsa verde)
- 1 tablespoon cumin
- 0.5 teaspoon Mexican oregano
- 1 pinch ground cloves
- 2 large potatoes peeled and cubed
- 1 whole lime juiced
- 2-3 tablespoons masa flour mixed with water for slurry, for thickening
Instructions
- Step 1: Brown the Pork: First things first, grab that pork roast and cut it into lovely 1-inch cubes. Sprinkle them generously with salt and pepper. Now, heat your olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once it's shimmering, add your pork cubes in batches, making sure not to crowd the pot. You want to get a gorgeous brown crust on all sides – this is where so much flavor comes from! Once browned, take the pork out and set it aside.
- Step 2: Sauté Aromatics: Don't clean that pot! All those browned bits are flavor gold. Toss your diced yellow onion into the same pot and cook, stirring occasionally, until it's softened and turns translucent, about 5-7 minutes. Then, add your minced garlic and cook for just another minute until you can smell its wonderful fragrance. Be careful not to let it burn!
- Step 3: Simmer the Chili: It's time to bring our flavors together! Return the browned pork to the pot. Stir in the roasted green chilis, tomatillo salsa, cumin, Mexican oregano, and that tiny pinch of ground cloves. Pour in 6 cups of chicken broth, give it a good stir to combine everything, and bring it to a gentle simmer. Once it's bubbling ever so gently, reduce the heat to low, pop on the lid, and let it cook for 1.5 to 2 hours, or until that pork is incredibly tender. This is where the magic happens and the flavors meld beautifully! This part is mostly hands-off, making it a perfect candidate for an easy weeknight meal where you can set it and forget it.
- Step 4: Cook the Potatoes: Once your pork is tender, it’s potato time! Add your cubed potatoes to the pot. If they're not mostly submerged in the liquid, go ahead and add the remaining 1 cup of chicken broth. Cover the pot again and continue to simmer for another 20-30 minutes, or until the potatoes are fork-tender.
- Step 5: Thicken and Finish: Now for that perfect, velvety texture. In a small bowl, whisk together 2-3 tablespoons of masa flour with a few tablespoons of water until you have a smooth slurry – no lumps allowed! Slowly stir this slurry into your chili. Continue to simmer for 5-10 minutes, stirring occasionally, until the chili has thickened to your liking. It will cling beautifully to a spoon! Just before you serve up this amazing chili, stir in the fresh juice from your lime. This really brightens all those rich flavors!
Notes
Substitutions & Additions: While pork is traditional, you can use chicken (boneless, skinless thighs) or beef chuck roast; adjust cooking time accordingly. For a vegetarian version, swap meat for extra potatoes and a can of drained cannellini or pinto beans. Adjust spice by adding a diced jalapeño or serrano pepper with aromatics, or a pinch of cayenne. Feel free to add other veggies like diced bell peppers, corn (especially roasted), or zucchini. A can of pinto or kidney beans, rinsed and drained, can be added with the potatoes.
Toppings Galore: This chili begs for toppings! Think shredded Monterey Jack or cheddar cheese, a dollop of sour cream or plain Greek yogurt, fresh cilantro, diced avocado, a squeeze of lime, or even crushed tortilla chips.
Serving Suggestions: Serve this chili in a bowl on its own, over rice, or smothered over burritos or breakfast huevos rancheros. It's also incredible with a side of warm tortillas or a slice of cornbread.
Tips for Success: When browning the pork, work in batches to avoid overcrowding the pot, which steams rather than browns the meat. The tender pork benefits from a patient, low simmer, so don't rush it. Always taste your chili before serving and adjust seasonings like salt, cumin, or lime juice as needed. Ensure your masa slurry is smooth before adding it to avoid lumps. For quicker cooking day, chop your onion, mince garlic, and cube pork and potatoes a day ahead. The cooked chili also tastes even better the next day!
How to Store: Store leftover Colorado Green Chili in an airtight container in the refrigerator for up to 3-4 days; flavors often deepen overnight. This chili freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through, adding a splash of chicken broth or water if too thick. Individual portions can be reheated in the microwave.