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Colorado Green Chili by Savory Spice
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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.


YIELD
6 to 8 servings

TIME
Cook: 20 min

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. Kosher Salt
  • 1 quart chicken stock
  • 2 cups crushed tomatillos*
  • 2 green bell peppers, roasted, peeled, and diced
  • 2 Tbsp. honey
  • Fresh cilantro, to garnish
  • Lime wedges, to garnish

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NOTES

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



DIRECTIONS

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.  Add garlic, Ground Cumin Seeds, Hatch Green Chile Powder, Mexican Oregano, and Kosher Salt. Stir for 30 seconds to 1 min., or until fragrant. 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. Remove pork bone and use forks or tongs to shred pork meat. Serve warm, garnished with cilantro and a lime wedge.



SERVING SUGGESTIONS

Serve with tortillas and additional garnishes such as cheese, peppers, and sour cream.

THANKS TO
Nick Porentas

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



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