Colorado Green Chili Recipe
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 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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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.
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