Today, we’re spicing things up with a taste of the Southwest – Colorado Style Green Chili! 🌶️🔥✨ Picture succulent pork, roasted green chilies, and a blend of savory spices simmering to perfection.
It’s a flavor-packed journey that’ll transport you straight to the heart of Colorado. Ready to elevate your taste buds? Let’s dive into the deliciousness of Colorado Style Green Chili! 🍲🥄
Ingredients
- 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
- Salt
- 2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded
- 3 jalapeño chiles
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 8 garlic cloves, minced
- 1 tablespoon ground cumin
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- Cayenne pepper
- Lime wedges
Instructions:
Step 1: Combine pork, 1/2 cup water, and 1/2 teaspoon salt in Dutch oven over medium heat. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase heat to medium-high, and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat, 15 to 20 minutes. Transfer pork to bowl and set aside.
Step 2: Meanwhile, adjust 1 oven rack to lowest position and second rack 6 inches from broiler element. Heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
Arrange Anaheims, skin side up, and jalapeños in single layer on prepared sheet. Place sheet on upper rack and broil until chiles are mostly blackened and soft, 15 to 20 minutes, rotating sheet and flipping only jalapeños halfway through broiling. Place Anaheims in large bowl and cover with plastic wrap; let cool for 5 minutes. Set aside jalapeños. Heat oven to 325 degrees.
Step 3: Remove skins from Anaheims. Chop half of Anaheims into 1/2-inch pieces and transfer to bowl. Process remaining Anaheims in food processor until smooth, about 10 seconds; transfer to bowl with chopped Anaheims. Pulse tomatoes and their juice in now-empty food processor until coarsely ground, about 4 pulses.
Heat oil in now-empty Dutch oven over medium heat until shimmering. Add onions and cook until lightly browned, 5 to 7 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Stir in broth, Anaheims, tomatoes, and pork with any accumulated juices and bring to simmer, scraping up any browned bits. Cover pot, transfer to lower oven rack, and cook until pork is tender, 1 to 1 1/4 hours.
Step 4: Without peeling, stem and seed jalapeños and reserve seeds. Finely chop jalapeños and stir into chili. Season chili with salt, cayenne, and reserved jalapeño seeds to taste. Serve with lime wedges.
Nutrition Information:
Serving Size: 1 cup
Calories: 350 | Total Fat: 20g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 800mg | Total Carbohydrates: 20g | Dietary Fiber: 4g | Sugars: 5g | Protein: 25g
Frequently Asked Questions:
1. Can I use a different cut of pork for this recipe?
While boneless pork butt roast is recommended for its flavor and tenderness, you can experiment with other cuts like pork shoulder. Ensure the meat is trimmed and cut into 1-inch pieces for even cooking.
2. How do I handle the spiciness level in the chili?
The spiciness can be adjusted by controlling the amount of cayenne pepper and jalapeño seeds added. Start with a smaller amount, taste, and gradually increase to achieve your preferred spice level.
3. Can I make this chili ahead of time?
Yes, the chili can be made ahead of time and reheated. In fact, the flavors often improve after a day. Store it in an airtight container in the refrigerator and reheat on the stove or in the microwave.
4. Are there any substitutes for Anaheim and jalapeño chiles?
If you can’t find Anaheim chiles, you can use poblano peppers as a substitute. For jalapeños, serrano peppers can be used for a spicier kick. Adjust quantities based on your heat preference.
5. What are some recommended side dishes for serving with Colorado Style Green Chili?
This chili pairs well with warm tortillas, rice, or crusty bread. You can also serve it with toppings like shredded cheese, sour cream, or avocado slices for added richness.
6. Is it essential to use Anaheim chiles, or can I substitute them with a different variety?
While Anaheim chiles are traditional, you can substitute them with poblano peppers for a similar mild flavor. Adjust the quantity based on your taste preferences.
7. Can I make this green chili less spicy?
Yes, you can control the spiciness by reducing the amount of cayenne pepper and the number of jalapeño seeds added. Start with less, taste, and adjust according to your desired spice level.
8. What’s the purpose of broiling the chiles in Step 2?
Broiling the chiles helps char the skin, enhancing their flavor and making it easier to remove the skin. It adds a smoky element to the chili.
9. Can I use a different cut of pork if I don’t have pork butt roast?
Pork shoulder or pork stew meat can be used as alternatives to pork butt roast. Ensure the meat is cut into bite-sized pieces for even cooking.
10. How do I store and reheat leftovers?
Store any leftover green chili in an airtight container in the refrigerator. To reheat, gently warm it on the stove over medium heat, stirring occasionally. You may need to add a little broth to restore the desired consistency.
Colorado Style Green Chili
Ingredients
- 3 pounds boneless pork butt roast trimmed and cut into 1-inch pieces
- Salt
- 2 pounds 10 to 12 Anaheim chiles, stemmed, halved lengthwise, and seeded
- 3 jalapeño chiles
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon vegetable oil
- 2 onions chopped fine
- 8 garlic cloves minced
- 1 tablespoon ground cumin
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- Cayenne pepper
- Lime wedges
Instructions
- Step 1: Combine pork, 1/2 cup water, and 1/2 teaspoon salt in Dutch oven over medium heat. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase heat to medium-high, and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat, 15 to 20 minutes. Transfer pork to bowl and set aside.
- Step 2: Meanwhile, adjust 1 oven rack to lowest position and second rack 6 inches from broiler element. Heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
- Arrange Anaheims, skin side up, and jalapeños in single layer on prepared sheet. Place sheet on upper rack and broil until chiles are mostly blackened and soft, 15 to 20 minutes, rotating sheet and flipping only jalapeños halfway through broiling. Place Anaheims in large bowl and cover with plastic wrap; let cool for 5 minutes. Set aside jalapeños. Heat oven to 325 degrees.
- Step 3: Remove skins from Anaheims. Chop half of Anaheims into 1/2-inch pieces and transfer to bowl. Process remaining Anaheims in food processor until smooth, about 10 seconds; transfer to bowl with chopped Anaheims. Pulse tomatoes and their juice in now-empty food processor until coarsely ground, about 4 pulses.
- Heat oil in now-empty Dutch oven over medium heat until shimmering. Add onions and cook until lightly browned, 5 to 7 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Stir in broth, Anaheims, tomatoes, and pork with any accumulated juices and bring to simmer, scraping up any browned bits. Cover pot, transfer to lower oven rack, and cook until pork is tender, 1 to 1 1/4 hours.
- Step 4: Without peeling, stem and seed jalapeños and reserve seeds. Finely chop jalapeños and stir into chili. Season chili with salt, cayenne, and reserved jalapeño seeds to taste. Serve with lime wedges.
