Colorado Pork Green Chili, a Snowstorm, and Stocking our Mountain Cabin for Winter
Colorado Pork Green Chili with 505 Roasted Green Chiles
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It’s blustery outside our little cabin on the mountain- I think we got another five inches of snow this morning. Big, fluffy snowflakes are still coming down and even though it’s not yet noon, I’ve already got a pot of Colorado pork green chili on the stovetop.
Bob had a doctor’s appointment in town today, which means he had to ski out in this storm. Cooper and I skied to the car with him to get a little exercise- it’s about a 3-mile round trip from the cabin to the car and back. At just one year old, Cooper needs to burn off some energy early in the day so I can get some peace, so it was perfect.
It always feels like a great day when I can have dinner made by lunchtime. The kitchen is cleaned and put away and I still have the whole day ahead. But I especially love it on days like today, because by the time Bob skis back in, he’ll be greeted by a clean, cozy cabin and a hot bowl of his favorite green chili.
How We Stock a Mountain Cabin for Winter
Before I get into the recipe, I wanted to share a little about how we buy and store food up here. This chili is a good example of how we cook in the cabin during winter, straight from the pantry.
Late in the fall, before the snow flies, we start making our grocery runs and stocking the cabin. We’re not much different from the squirrels, busy storing food for winter. Around here the pace gets pretty frenetic in the late fall with the wildlife outside preparing for the long winter. We understand the feeling as we rush to get the firewood put away and prepare the cabin.
Because we ski our groceries in from about December to May, we fill the cabin with food supplies that are bulky and store well. We have three main storage areas: the porch, the tops of our cabinets, and the shelving in our little laundry room.
The porch is our winter entry and doubles as our winter pantry. It houses our small chest freezer, filled mostly with meat, though I always leave room for the tomatoes my parents send at the end of summer. I freeze them, and we use them all winter. I also keep staples like flour, sugar, oats, and other dried goods out there, plus about four days’ worth of firewood. Tucked under the log rack, where it stays nice and cool, is our winter supply of 505 Roasted Green Chiles and other jarred goods.
Along the tops of our cabinets, we keep five to ten two-pound bags of Peet’s coffee, corn chips, and a couple of boxes of Rice Krispies (for Rice Krispie treats, of course).
The laundry room handles condiments, canned goods, dried pasta, and small appliances.
It’s a system that developed over time, and it works for us. It means that on a snowy Tuesday morning in March, I can put a pot of green chili on without having to run to the store.
A Few Notes Before You Start the Green Chili
The pot: I make this in my Smithey cast-iron Dutch oven. Cast iron holds heat evenly, so the long simmer can basically take care of itself. No hot spots, no scorching, just steady, gentle heat that slowly melts the pork.
The pork: I use pork butt, trimmed of most of the fat and cut into roughly three-quarter-inch cubes. Pork shoulder works too. Both have enough marbling to stay tender through the long simmer. Leaner cuts tend to dry out before the flavor has time to develop.
The roux: After the pork browns, stir the flour into the pork and drippings with a wooden spoon. Two to three minutes over the heat is enough to cook out the raw flour taste. After that, everything else goes in and the chili thickens slowly as it simmers.
The simmer: Low and slow, about an hour and a half to two hours with the lid slightly ajar. If it gets too thick, add a splash of stock. If it’s thinner than you’d like, take the lid off and keep simmering.
On tomatoes: Some people will tell you tomatoes don’t belong in green chili. Bob is from Colorado, so tomatoes are non-negotiable in this house. I use frozen tomatoes from my parents’ garden.
Serving: Corn chips, sour cream, grated cheddar, and a squeeze of lime. The sour cream mellows the heat from the chiles perfectly.
Two meals from one jar: The large jar of 505 chiles (40 ounces) splits neatly into two recipes for us. Half goes into this green chili, and within a week or so, the other half becomes White Bean and Chicken Chili. Mountain winters call for a lot of chili!
Leftovers: Even better on day two. Bob’s favorite way to have them is spooned over eggs along with a warm tortilla.
Colorado Pork Green Chili
Equipment
- Dutch Oven I use my Smithey 5.5 Qt
Ingredients
- 3 tablespoons unsalted butter
- 1.5-2 pounds pork butt (or shoulder) trimmed of most fat and cut into 3/4-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 medium onion diced (approximately 1 ½ cups)
- 3 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper or crushed red pepper flakes optional, for extra heat
- 1 ½ cups roasted green chiles 505 brand; use 1 cup for a milder version
- 2 cups chopped fresh or frozen tomatoes cut into ½-inch pieces (or 1 can (14.5 ounces), diced tomatoes)
- 2 cups chicken stock or water
Instructions
- In a large heavy pot or Dutch oven, melt the butter over medium heat. Add the cubed pork butt, season with salt and pepper, and cook until brown on all sides, about 8 to 10 minutes. Sprinkle the flour over the pork and stir with a wooden spoon to coat. Cook for 2 to 3 minutes, stirring often, to remove the raw flour taste.
- Add the onion, garlic, cumin, oregano, chili powder, smoked paprika, and cayenne if using. Cook for 3 to 4 minutes, stirring often, until the onion is softened and the spices are fragrant.
- Stir in the green chiles and tomatoes, mixing well to combine.
- Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Bring to a slow boil, then reduce the heat to low. Cover partially and simmer gently for 1 ½ to 2 hours, stirring occasionally, until the pork is tender (the pork should almost fall apart when you bite it) and the chili has thickened.
- If the chili is too thick, add a splash more stock. If it is too thin, simmer uncovered to reduce. Taste and adjust seasoning. Serve hot with your favorite garnishes.
Notes
For a milder version, reduce the green chiles to 1 cup.
I love using 505. It tastes delicious and cuts the prep time dramatically!
I have used chicken stock or just plain water in this recipe. Both versions are flavorful!
When using canned tomatoes, I prefer the petite dice for more tomato bits.
This is the perfect amount for my husband and me. We can each get two meals out of it, plus a little extra for some breakfast eggs.
My favorite garnishes are grated cheddar, sour cream, crushed tortilla chips and a wedge of lime.
Nutrition
FAQ’s on Cabin Life (& Chili)
What makes this a Colorado-style green chili?
Colorado green chili is distinguished mostly by the addition of tomatoes- New Mexican green chili doesn’t usually include them. Bob grew up in Colorado, so tomatoes are non-negotiable in this house.
How do you get groceries when you live in a remote mountain cabin?
I go to the grocery store every two and a half to three weeks. The store is about 45 miles away by car, and in winter, getting to the car means skiing 1.5 miles first. That’s why we stock the cabin heavily in the fall before the snow sets in, filling the chest freezer, the porch pantry, and every cabinet we have.
I also consider road conditions; the roads up here can be closed due to too much snow. I don’t want to get stuck. Living here has changed how I shop and cook. I plan ahead, use what I have, and sometimes get creative toward the end of a long stretch between runs.
How far is the nearest doctor or hospital from your cabin?
Also about 45 miles, which can turn a simple trip to town into a real production. On the day I made this chili, Bob had a doctor’s appointment, which meant skiing out in a snowstorm, driving nearly an hour each way, and skiing back in before dark, which is its own adventure with just a headlamp to guide you.
Do you ever get cabin fever living so remotely?
Nope. I really worried about this when we decided to move up here, but I’ve found that I really enjoy living seasonally. I have to slow down in the winter, and it turns out I love it. What helps most is keeping a strong daily routine: early morning studies, Barre, a hike with Cooper regardless of weather. Even though we’re “snowed in,” we get outside every day. I never get bored up here.
Thanks for reading!
Wow! That must be mad skiing in your groceries. And I thought we live remotely. 😁 Thanks for sharing the recipe too. It looks delicious!
Thank you, Halina. I definitely prefer a trip with just one sledful of groceries!
This looks fantastic! Perfect weeknight recipe!
Thanks Penny! It really is.