Pork Green Chili Colorado Style
Dive into the comforting, bold flavors of Pork Green Chili Colorado Style—a hearty stew that’s rich, smoky, and full of Southwest charm. This recipe features tender, slow-simmered pork shoulder cubes swimming in a savory broth infused with roasted green chilies, tangy tomatillos, and aromatic spices like cumin, oregano, and coriander. The addition of a flour slurry gives the chili its luscious, slightly thickened texture, perfect for ladling over rice, spooning into warm tortillas, or using as a smothering sauce for burritos. Garnished with fresh cilantro and a squeeze of lime, this satisfying dish is a must-try for any chili lover seeking authentic Colorado flavors. It's a delicious marriage of smoky heat, tangy brightness, and savory depth, making it the ultimate comfort food for a crowd.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed, and diced into 1-inch cubes)
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (finely diced)
- 4 cloves Garlic cloves (minced)
- 4 cups Chicken broth (low-sodium)
- 2 cups Roasted green chilies (peeled, seeded, and chopped)
- 4 medium Tomatillos (husked, washed, and chopped)
- 1 14-ounce can Canned diced tomatoes (with juices)
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Coriander (ground)
- 2 tablespoons Flour
- 2 tablespoons Water
- 0.5 cup Fresh cilantro (chopped)
- 1 whole Lime (cut into wedges for serving)
Instructions
Season the diced pork shoulder with 2 teaspoons of salt and 1 teaspoon of black pepper.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the pork in batches, searing it on all sides until browned. Remove the pork from the pot and set aside.
In the same pot, reduce the heat to medium and add the diced yellow onion. Sauté until the onion becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add the roasted green chilies, tomatillos, canned diced tomatoes (with juices), cumin, oregano, and coriander. Stir to combine.
Return the seared pork to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the chili has thickened slightly.
In a small bowl, whisk together the flour and water to form a slurry. Stir the slurry into the pot and simmer for another 10-15 minutes to thicken the chili.
Taste and adjust seasoning as needed. Stir in the chopped cilantro just before serving.
Serve hot with lime wedges on the side. This chili is excellent on its own, or served over rice, with tortillas, or as a smothering sauce for burritos.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
