Colorado Style Green Chili

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Colorado Style Green Chili Recipe

Colorado Style Green Chili is a savory, spicy stew packed with tender pork, roasted chiles, and aromatic spices. This classic dish is hearty, flavorful, and perfect for a cozy dinner. Serve it with warm tortillas, rice, or cornbread for a complete meal.

Ingredients

For the Pork and Chili Base

  • 3 pounds boneless pork butt roast (cut into 1-inch chunks)
  • 2 pounds Anaheim chilies (stemmed, seeded, and halved lengthwise)
  • 3 jalapenos
  • 2 finely chopped onions
  • 8 minced garlic cloves
  • 14½ ounces canned diced tomatoes (with juice)
  • 4 cups chicken broth (plus extra if needed)
  • ¼ cup all-purpose flour
  • 1 tablespoon ground cumin
  • 1 tablespoon oil (vegetable or olive oil)
  • Salt (to taste)
  • Cayenne pepper (to taste)

For Serving

  • Lime wedges (optional but recommended for freshness)
  • Warm tortillas or steamed rice

Instructions

🥩 1. Prepare the Pork

  1. Add the pork chunks to a large pot with ½ cup of water and ½ teaspoon of salt.
  2. Cover the pot and cook over medium heat for 20 minutes, stirring occasionally.
  3. Uncover the pot, turn up the heat, and cook for an additional 15-20 minutes, stirring frequently, until all the liquid evaporates, and the pork starts to brown slightly.
  4. Remove the pork from the pot and transfer it to a bowl. Set aside.

🌶️ 2. Roast the Peppers

  1. Place an oven rack on the lowest position and another about 6 inches below the broiler.
  2. Preheat the broiler to high.
  3. Line a baking sheet with foil and coat it with nonstick spray or oil.
  4. Place the jalapenos and Anaheim chilies on the sheet, cut-side down.
  5. Broil on the upper rack for 15-20 minutes, flipping the peppers halfway through, until the skins are blackened and blistered.
  6. Transfer the Anaheim peppers to a bowl and cover with plastic wrap. Let them steam for 5 minutes.
  7. Set the jalapenos aside for later.

🥘 3. Prep the Chilies and Tomatoes

  1. Remove and discard the charred skins from the Anaheim chilies.
  2. Cut half of the Anaheim peppers into ½-inch chunks and place them in a bowl.
  3. Place the remaining Anaheim chilies in a food processor and blend until smooth.
  4. Add this chile puree to the bowl of chopped chilies.
  5. Coarsely pulse the canned tomatoes (with juice) in the food processor, then set aside.

🔥 4. Cook the Chili Base

  1. Preheat the oven to 325°F.
  2. In a large ovenproof pot, heat 1 tablespoon of oil over medium heat until it shimmers.
  3. Add the onions and cook for 6 minutes or until golden and soft.
  4. Stir in the minced garlic and ground cumin, cooking for 30 seconds.
  5. Add the flour and stir continuously for 1 minute to cook off the raw flour taste.
  6. Add the chopped and pureed Anaheim chilies, chicken broth, chopped tomatoes, and the cooked pork with its juices.
  7. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds flavor).
  8. Bring the mixture to a simmer, cover the pot, and transfer it to the lower rack of the oven.
  9. Bake for 1 to 1¼ hours or until the pork is fork-tender.

🔪 5. Prepare the Jalapenos

  1. Remove the stems and seeds from the jalapenos but leave the skins on.
  2. Finely chop the jalapenos.
  3. If you like it spicier, you can add some of the jalapeno seeds.

🍲 6. Final Seasoning and Serve

  1. Remove the chili from the oven and stir in the chopped jalapenos.
  2. Taste and adjust the seasoning with cayenne pepper, salt, and additional jalapeno seeds (if more heat is desired).
  3. Serve hot, with fresh lime wedges on the side to squeeze over each bowl.
  4. Pair with tortillas, rice, or cornbread for a complete meal.

Tips for Success

  • Chili Peppers: If you can’t find Anaheim peppers, you can use Hatch green chiles or poblano peppers for a similar flavor.
  • Spice Level: For a spicier chili, increase the amount of jalapeno or leave in some of the seeds.
  • Make It Ahead: The flavor intensifies overnight, so this dish is even better the next day!
  • Storage Tip: Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Serving Suggestions

  • Rice Bowl: Serve it over a bed of fluffy rice and garnish with cilantro, avocado, or sour cream.
  • Taco-Style: Use it as a filling for tacos, burritos, or enchiladas.
  • Classic Bowl: Serve in bowls with warm tortillas or cornbread on the side.

This Colorado Style Green Chili is a must-try for anyone who loves bold flavors and tender, slow-cooked pork. The combination of roasted Anaheim chiles, spicy jalapenos, and the slow-cooked sauce creates a dish that’s rich, flavorful, and deeply comforting. Enjoy! 🌶️🍲

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