Loaded with roasted green chilies and tender, simmered pork roast, Colorado Green Chili is an unforgettable meal that’s filled with mouthwatering Mexican flavor. Just the fragrance of this beloved one-pot meal will warm up your soul!
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Instructions
1. Heat oil in a large heavy bottomed pan (like a dutch oven) on your stove top, over medium-high heat.
2. Sprinkle salt and pepper over all sides of the pork roast. Place the roast in the heated oil and brown, turn the roast over on each side until each side is browned, about 2 minutes per side.
3. Add the onion, and garlic. Cook for 3 minutes to get the flavors to start releasing from the onion and garlic.
4. Add 5 cups of broth, green chilis, tomatillo salsa, cumin, Mexican oregano, and a pinch of ground cloves to the pan.
5. Lower heat to a low simmer and let it simmer for 1 hour with the lid on the pot, stirring occasionally. After about 1 hour, check if the roast is done in the middle and tender. If not, let pork cook another 20 minutes and check again.
6. Remove the roast from the broth. Using two forks, shred the roast into bite size chunks. Set pork aside.
7. Add the potatoes to the chili broth and cook for 20 more minutes, until potatoes are tender.
8. In a separate bowl mix together the masa (a few tablespoons) and 2 cups of chicken broth together until smooth. Stir into the chili. Add the shredded pork roast back to the chili. Cook until thickened, about 20 minutes.
9. Serve with a drizzle of Mexican crema (or sour cream) and cilantro, if desired.
Notes
***Mexican poblanos, hatch peppers, or anaheim peppers all work great. Notes to roast the peppers yourself are given below. Or you can also use canned green chilis, to save time and skip roasting them yourself.To roast your own chilies:
Turn the broiler to 500°F and place the oven rack on the top rung. Place green chilis on a cookie sheet lined with parchment paper.
Place the pan under the broiler and broil till the tops of the chilis begin to blacken and bubble. Using tongs, turn the chilis over to the other side. Broil each side till bubbled and blackened. Remove the chilis from the oven and with tongs place the chilis into a ziplock bag to steam and cool for 5 minutes. This will help the skins to peel off more easily.
Carefully remove blackened skins. If there is some charring on the flesh of the chili this is good. With a sharp paring knife also remove stems and seeds. Then chop. You can use them right away or place them back in the zip lock bag to freeze for later use.