Best 5 Colorado Green Chili Recipes

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

COLORADO GREEN CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
• Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
• Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

PORK GREEN CHILI (COLORADO STYLE)

Steps:

• Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
• Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
• When done, sift pork out of juice and shred, then add back.
• Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
• In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.

COLORADO STYLE GREEN CHILI, SLOW COOKER

Steps:

• pour broth into slow cooker and turn on high.
• fry bacon, until just done, add bacon to broth, but keep grease in pan to fry chopped veggies.
• fry veggies in order of listed above leaving several second in between. don't fry the canned chilies, but if you are using fresh jalapenos, fry those with the other veggies. don't fry the cilantro. add fried veggies to broth.
• brown chunks of pork on all sides in left over grease from veggies, add to broth.
• add fresh cilantro, cumin powder, salt, and garlic powder to broth. stir well.
• cover slow-cooker.
• chili can cook on high for 4-6 hrs, or on low for 6-8 hours stir occasionally.
• at some point, you can blend (in blender or shake in closed tupperware) the flour / water mixture, and then add to the broth. usually you should do this within an hour or so of throwing in all the ingredients into the broth. for thicker chili add more of this mixture.
• towards the end of cooking time salt to taste.
• when almost finished, pull chunks of pork out of chili and pull apart a bit to your desired size. add back to chili and let it cook a bit longer.
• serve in a bowl as soup with warm tortillas on the side. or smoother over burritos. we love to smoother over cheese roll-ups.
• enjoy.

COLORADO GREEN CHILI

Steps:

• Heat oil in a large sauce pot. Brown pork pieces until browned. Add onion and garlic. Cook for 1 minute. Add rotel, green chilis, tomato sauce, chicken broth, bouillon, salt and pepper and spices. Bring to a boil. Reduce heat and simmer for 30 minutes.
• In a mason jar - combine flour and water - give it 100 shakes to combine. Bring pot to a boil and add flour mixture. Let boil for 5 minutes while stirring to thicken. Reduce heat back to simmer. Eat!
• Add more Cumin and ground Red pepper to make it spicier. Also jalepeno can be added.