Recipe: Colorado Green Chili
A Savory fan and customer created his own green chili after many years of not being able to find a recipe that was quite right.
- 1 Tbsp. vegetable oil
- 2 lbs. bone-in pork shoulder
- 1 cup coarsely chopped onion
- 1 quart low-sodium chicken broth
- 1 (10 oz.) can or bottle of low-sodium green chile salsa/salsa verde (no more than 150 mg sodium)
- 2 1/2 Tbsp. chicken base (bouillon)
- 3 tsp. minced (or mashed) fresh garlic
- 3 Tbsp. dehydrated diced jalapeño
- 1 Tbsp. dried cilantro (or 3 Tbsp. finely chopped fresh cilantro)
- 1 Tbsp. ground mild New Mexican green chile
- 1 Tbsp. ground cumin
- 2 tsp. Mexican oregano
- 3 cups diced, roasted green chiles (Hatch chiles preferred)
- 1 Tbsp. cornstarch
Heat oil in a large pot. Add pork shoulder and brown on all sides. Remove pork from pot and drain remaining oil. Return pot to stovetop and add onion and chicken broth and simmer for 1 hour, stirring often to avoid sticking. Add green chile salsa, chicken base, garlic, jalapeno, and remaining spices. Simmer 1 more hour, stirring often. Add diced green chiles and simmer until the pork shoulder is tender. Using a wooden spoon, break the pork shoulder into bite-sized pieces and remove bone. Mix cornstarch with 1 Tbsp. cold water to make a slurry. Stir slurry into the chili and simmer until it reaches the desired consistency.
Serve with soft corn tortillas for a meal. Serve over eggs for breakfast. Top with sour cream to temper the heat.