Colorado Pork Green Chili
This Colorado-style pork green chili is made with tender pork chunks, 505 Roasted Green Chiles, and tomatoes. I use butter and flour while the pork browns to easily create a thickening roux. Serve the chili with tortilla chips, grated cheddar, a wedge of lime, and sour cream for dinner or spoon over tortillas and eggs for breakfast. Thanks to my Colorado-raised husband, this green chili is a cabin staple!
Servings: 4
Calories: 420kcal
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
Notes
I use my Smithey No. 5 Dutch Oven for this recipe. The even heat retention of cast iron makes it ideal for a long, slow simmer.
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.
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
Calories: 420kcal | Carbohydrates: 21g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 128mg | Sodium: 1067mg | Potassium: 973mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 4mg
