Colorado Style Green Chili Recipe

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Colorado Style Green Chili Recipe: A Bold & Hearty Classic 🌶️🥘

Colorado Style Green Chili isn’t just a meal—it’s a tradition. This hearty dish is built on tender chunks of pork, fire-roasted green chilies, and layers of smoky, tangy flavor that warm you from the inside out. Unlike traditional red chili, this green version highlights the earthy heat of Anaheim and jalapeño peppers, balanced by slow-cooked pork and a savory broth.

It’s a dish you’ll want to make in a big batch because the flavors only get better the next day. Perfect for cozy family dinners, potlucks, or any time you’re craving true Southwestern comfort food.

Why You’ll Love This Chili ❤️

  • Bold & Smoky – Roasting chilies builds deep flavor with just the right amount of heat.
  • Tender Pork – Slow cooking turns pork chunks melt-in-your-mouth delicious.
  • Customizable Heat – Keep it mild or dial it up with extra jalapeño seeds or cayenne.
  • Make-Ahead Friendly – The flavors intensify overnight, making leftovers irresistible.

Ingredients 🛒

For the Pork & Chili Base:

  • 3 pounds boneless pork butt roast, cut into 1-inch chunks
  • 2 pounds Anaheim chilies, stemmed, seeded, halved lengthwise
  • 3 jalapeños
  • 2 onions, finely chopped
  • 8 garlic cloves, minced
  • 14½ oz canned diced tomatoes (with juice)
  • 4 cups chicken broth (plus extra if needed)
  • ¼ cup all-purpose flour
  • 1 tablespoon ground cumin
  • 1 tablespoon oil (vegetable or olive oil)
  • Salt, to taste
  • Cayenne pepper, to taste

For Serving:

  • Lime wedges (optional, adds brightness)
  • Warm tortillas or steamed rice

Instructions 👩‍🍳

🥩 1. Prepare the Pork

  • Add pork, ½ cup water, and ½ teaspoon salt to a large pot.
  • Cover and cook over medium heat for 20 minutes, stirring occasionally.
  • Uncover, increase heat, and cook another 15–20 minutes until liquid evaporates and pork browns.
  • Transfer pork to a bowl; set aside.

🌶️ 2. Roast the Peppers

  • Preheat broiler to high; set rack 6 inches below heat.
  • Line baking sheet with foil, oil lightly.
  • Place Anaheim chilies and jalapeños cut-side down.
  • Broil 15–20 minutes, flipping halfway, until skins are blackened.
  • Steam Anaheim chilies in a bowl covered with plastic wrap for 5 minutes.

🥘 3. Prep the Chilies & Tomatoes

  • Peel and discard charred skins from Anaheim chilies.
  • Dice half of them into ½-inch chunks.
  • Puree the rest in a food processor.
  • Pulse canned tomatoes (with juice) in food processor until coarsely chopped.

🔥 4. Build the Chili Base

  • Preheat oven to 325°F (163°C).
  • In an ovenproof pot, heat oil over medium.
  • Add onions; cook 6 minutes until golden.
  • Stir in garlic and cumin; cook 30 seconds.
  • Sprinkle in flour, stir 1 minute.
  • Add diced and pureed Anaheim chilies, broth, tomatoes, and browned pork with juices.
  • Bring to a simmer, cover, then bake 1–1¼ hours until pork is fork-tender.

🔪 5. Prepare the Jalapeños

  • Remove stems and seeds (keep skins on).
  • Finely chop jalapeños.
  • For extra heat, keep some seeds.

🍲 6. Final Seasoning & Serve

  • Stir chopped jalapeños into chili.
  • Adjust heat with cayenne, salt, or extra jalapeño seeds.
  • Serve hot with tortillas or rice, plus lime wedges for brightness.

Serving Ideas 🌟

  • Ladle over steamed rice for a hearty one-bowl meal.
  • Scoop up with warm flour tortillas for a rustic experience.
  • Top with fresh cilantro, diced onions, or shredded cheese.
  • Add a spoonful of Mexican crema or sour cream to mellow the heat.

Tips & Variations 🍴

  • Make it thicker: Simmer uncovered on the stove for 10–15 minutes after baking.
  • Add veggies: Potatoes or hominy make it extra filling.
  • Go smokier: Substitute some Anaheim chilies with roasted poblanos.
  • Meal prep win: Store in the fridge for up to 4 days or freeze in portions for quick dinners.

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