Awesome—here’s a step-by-step recipe for making Colorado Green Chili using the ingredients you listed:
🌶️ Colorado Green Chili Recipe
🕒 Prep Time: 20 minutes
🍳 Cook Time: 1.5–2 hours
🍽️ Serves: 6
Ingredients
- 2 pounds pork shoulder, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups roasted green chilies, peeled and chopped
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
Instructions
- Brown the Pork:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the pork shoulder pieces and brown on all sides, working in batches if needed. Remove and set aside.
- Sauté Aromatics:
- In the same pot, add the diced onion. Sauté for 4–5 minutes until translucent.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Add Chilies and Spices:
- Stir in the chopped green chilies, cumin, and oregano. Cook for 1–2 minutes to bloom the spices.
- Deglaze and Simmer:
- Return the browned pork to the pot.
- Add the diced tomatoes and pour in the chicken broth. Stir to combine, scraping up any brown bits from the bottom.
- Season with salt and pepper.
- Simmer Gently:
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 1.5 to 2 hours, until the pork is tender and flavors are blended. Stir occasionally.
- Optional Thickening:
- If you prefer a thicker chili, mix cornstarch with water in a small bowl to make a slurry.
- Stir it into the chili and simmer uncovered for 5–10 minutes, until slightly thickened.
- Adjust & Serve:
- Taste and adjust salt and pepper as needed.
- Serve hot, ideally with warm tortillas, over rice, or with a sprinkle of cheese and fresh cilantro.
Would you like suggestions for toppings or sides to go with it?