If you’re looking for new dinner ideas, how about making a Colorado style chili? It’s a southwestern dish that’s brimming with amazing flavors. Expect juicy, tender pork butt roast and smoky spice from jalapeno and anaheim chilies.
Whether you’re feeding a crowd, expecting a few guests or you simply want to surprise your family with a brand new dish, this Colorado style green chili is a winning idea. It smells amazing and tastes even better. The rich flavors ensure everyone will eat every last bit and maybe even request second helpings!
Roasting the chilies isn’t obligatory but it really does bring out their rich flavors and is well worth doing. You might like to keep some of the jalapeno seeds because they are where the spiciness is and, if you want your chili to have more heat, you can add those in later.
Why You’ll Love the Recipe
This delicious Colorado style green pork chili is well worth making for its rich, hearty and bold flavors. The pork comes out really tender and the seasonings make the flavor just perfect.
How to Serve It
Enjoy this Colorado style chili hot, with lime wedges.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later if you want.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
You can make this chili spicier or less spicy, as you prefer. You can also use canned chilies to save time.
Colorado Style Green Chili
Ingredients
- 3 pounds boneless pork butt roast in 1-inch chunks
- 3 jalapenos
- Salt to taste
- 2 pounds stemmed seeded anaheim chilies, halved lengthwise
- 1 tablespoon oil
- 14 ½ ounces canned diced tomatoes
- 2 finely chopped onions
- 4 cups chicken broth
- 8 minced garlic cloves
- 1 tablespoon ground cumin
- 4 cups chicken broth
- ¼ cup all-purpose flour
- Cayenne pepper to taste
- Lime wedges to serve
Instructions
- Put the pork in a pot with ½ cup of water and ½ teaspoon of salt, cover and cook for 20 minutes, stirring every once in a while.
- Uncover and turn the heat up, cooking for 15 to 20 minutes or until the liquid has gone.
- Transfer the pork to a bowl.
- Put an oven rack on the lowest position and put another one 6 inches under the broiler. Preheat the broiler.
- Grease a foil-lined baking sheet with nonstick cooking spray and arrange the jalapenos and anaheim peppers on there.
- Put it on the top rack and broil for 15 to 20 minutes, until the chilies are blackened and tender, flipping them over halfway through.
- Put the anaheims in a bowl and cover with plastic wrap. Leave them for 5 minutes. Set the jalapenos aside.
- Preheat the oven to 325°F.
- Discard the skin from the anaheim chilies, cut half of them into ½-inch chunks and put them in a bowl.
- Puree the rest of them in a food processor and then add this puree to the bowl of chopped anaheim chilies.
- Pulse the tomatoes with their juice in the food processor just to coarsely chop them.
- Heat some oil in the skillet until it shimmers and brown the onions in there for about 6 minutes or until golden.
- Stir in the cumin and garlic, and cook for 30 seconds, then add the flour and cook for 1 minutes.
- Add the anaheim chilies, broth, tomatoes, and the pork with its juices.
- Bring the mixture to a simmer, using a wooden spoon to scrape up any stuck-on bits from the pan.
- Cover the pot and cook on the lower oven rack for 1 to 1¼ hours until the pork is tender.
- Take the stems and seeds out of the jalapenos but don’t peel them.
- Chop the jalapenos finely and stir into the chili, then season with cayenne and salt and, for more heat, some of the jalapeno seeds.
- Serve hot, with lime wedges.
- Enjoy!
