Name: Colorado Green Chili
Cook time: 20 minutes
Yield: 6 to 8 servings
Ingredients: 1 Tbsp. vegetable oil; 2 lbs. bone-in pork shoulder; 1 onion, diced; 3 cloves garlic, minced; 1 quart chicken stock; 2 cups crushed tomatillos*; 2 Anaheim, Hatch, Poblano, or green bell peppers, roasted, peeled, and diced; 2 Tbsp. honey; Fresh cilantro, to garnish; Lime wedges, to garnish

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Colorado Green Chili

Recipe by Savory Spice Test Kitchen

Braising & Slow Cooking

Hatch Green Chile Powder gives this Colorado classic well-balanced, smoky heat any time of year.

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Serves 6 to 8 servings

Cooking Time 20 minutes

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Ingredients

1 Tbsp. vegetable oil 2 lbs. bone-in pork shoulder 1 onion, diced 3 cloves garlic, minced

1 Tbsp. Ground Cumin Seeds

1 Tbsp. Hatch Green Chile Powder

1 Tbsp. Mexican Oregano

1 Tbsp. Mayan Sea Salt

1 quart chicken stock 2 cups crushed tomatillos* 2 Anaheim, Hatch, Poblano, or green bell peppers, roasted, peeled, and diced 2 Tbsp. honey Fresh cilantro, to garnish Lime wedges, to garnish

Directions

Step 1 In a large pot with a lid, heat oil over medium-high heat. Add pork shoulder and turn to brown on all sides, 2 to 3 min. per side. While browning the last side, move pork over and add onion to pot, stirring for 2 to 3 min., or until translucent.

Step 2 Add garlic, Ground Cumin Seeds, Hatch Green Chile Powder, Mexican Oregano, and Mayan Sea Salt. Stir for 30 seconds to 1 min., or until fragrant.

Step 3 Stir in chicken stock, tomatillos, green bell peppers, and honey. Bring mixture to a boil, reduce to a simmer, and cover with lid. Simmer for 2 hours, or until pork is tender, stirring occasionally.

Step 4 Remove pork bone and use forks or tongs to shred pork meat. Serve warm, garnished with cilantro and a lime wedge.

Recipe Notes

*Use a mortar & pestle or food processor to crush tomatillos to the consistency of chunky salsa.