Colorado Green Chili Recipe
YIELD
6 to 8 servings
INGREDIENTS
- 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 low-sodium green chile salsa (salsa verde)
- 2 1/2 Tbsp. chicken base (bouillon)
- 3 tsp. minced (or mashed) fresh garlic
- 3 Tbsp. Dehydrated Diced Jalapeño Chiles
- 1 Tbsp. Cilantro (or 3 Tbsp. finely chopped fresh cilantro)
- 1 Tbsp. Hatch Green Chile Powder
- 1 Tbsp. Ground Cumin Seeds
- 2 tsp. Mexican Oregano
- 3 cups diced, roasted green chiles (Hatch chiles preferred)
- 1 Tbsp. cornstarch
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DIRECTIONS
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.
SERVING SUGGESTIONS
Serve with soft corn tortillas for a meal. Serve over eggs for breakfast. Top with sour cream to temper the heat.
THANKS TO
Nick Porentas, Savory Spice—Lowry/Denver, CO customer
NUTRITION
Nick Porentas, Savory Spice—Lowry/Denver, CO customer
NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
