Description
This Colorado green chili is a hearty, comforting stew featuring tender pork shoulder and smoky roasted green chiles. It’s perfect for chilly nights, game days, or whenever you crave bold Southwestern flavors in a cozy bowl.
Ingredients
Scale
- 2 pounds pork shoulder or pork butt, cut into 1-inch cubes
- 8–10 roasted Hatch green chiles (about 2 cups), peeled, seeded, and chopped (Anaheim or Pueblo chiles can be substituted)
- 1 large onion, diced
- 5 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 medium tomatillos, husked and diced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1 bay leaf
- Salt & pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour (or gluten-free flour/cornstarch)
- 1/4 cup chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Pat pork shoulder dry and cut into 1-inch cubes. Season with salt and pepper.
- Roast green chiles under broiler or on a grill until skins blister (about 8 minutes), turning halfway. Place in a bowl, cover, and let steam for 10 minutes. Peel, seed, and chop.
- Heat oil in a large Dutch oven over medium-high. Sear pork in batches until browned (2-3 minutes per batch). Remove and set aside.
- Add diced onion to the pot; cook 4-5 minutes until soft. Add minced garlic and cook for 1 minute.
- Sprinkle flour over onions and garlic; stir for 2 minutes. Stir in cumin and oregano.
- Pour in chicken broth, scraping up browned bits. Add diced tomatillos and bay leaf.
- Return pork to the pot, along with chopped roasted chiles.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1 1/2 hours, stirring occasionally, until pork is fork-tender and stew thickens.
- For a thicker stew, blend 1 cup of the chili with an immersion blender and stir back in (optional).
- Taste and adjust salt/pepper as needed. Serve hot, garnished with chopped cilantro and lime wedges.
Notes
For less heat, use mild chiles or remove all seeds. Browning the pork well adds depth of flavor. Blending a portion of the stew creates a velvety texture. Substitute pork with chicken thighs or potatoes for dietary needs. Use cornstarch or gluten-free flour for gluten-free adaptation. Leftovers taste even better the next day and freeze well.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: Southwestern, American
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 330
- Sugar: 5
- Sodium: 690
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 4
- Protein: 28
Keywords: Colorado green chili, pork stew, Hatch chiles, Southwestern recipe, comfort food, spicy stew, game day, hearty chili, gluten-free option, easy dinner