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Colorado Green Chili (Chile Verde)

4

0 min

Colorado Green Chili (Chile Verde)

Colorado Green Chili (Chile Verde) Photo 1

Time

0 min

Serving

6 persons

Calories

323

Rating

4.00★ (133)

Cuisine

Author: Victoria Buriak
This Colorado green chili is my version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Ingredients

  • olive oil: 1 Tbsp
  • ½ pounds cubed pork stew meat: 1 piece
  • salt and pepper: (to taste)
  • yellow onion: 1 piece (diced)
  • garlic: 4 clove (minced)
  • chicken broth: 5 cups
  • chopped, roasted green Chilis: 2 cups
  • tomatoes with juice: 1 can (14.5 ounce can, diced)
  • ½ cups tomatillo salsa: 1 piece
  • oregano: 0.5 tsp (dried)
  • pinch ground cloves: 1 piece

Metric Conversion

Stages of cooking

Colorado Green Chili (Chile Verde) Photo 21
Colorado Green Chili (Chile Verde) Photo 32
Colorado Green Chili (Chile Verde) Photo 43
  1. Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.
    Colorado Green Chili (Chile Verde) Photo 2
  2. Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
    Colorado Green Chili (Chile Verde) Photo 3
  3. After 20 minutes, transfer 2 cups of soup (without any pork pieces) to 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 purée. Purée 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 pork is very tender, at least 35 minutes more.
    Colorado Green Chili (Chile Verde) Photo 4

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