Colorado Pork Green Chili
Colorado Pork Green Chili
If you’ve ever been to the state of Colorado, you’ll notice how many restaurants make pork green chili. You notice even more that they drown everything in it: burgers, burritos, hotdogs, nachos, fries, enchiladas, eggs, etc. If you can think it, green chili will smother it. This pork green chili is different from green chilis of New Mexico. Colorado-style is beanless and the broth is more of a green chile gravy than a soup like the ones in NM.Colorado-style pork green chili starts with large green chilies roasted until the flesh is charred. The chile’s skins are peeled, then chopped. The chilies get add to a pot of cubed pork shoulder, potatoes, seasonings, and stock. It gets simmered force hours until the pork is tender. Then a roux made from masa flour is whisked in to thicken. It’s cooked for a few more minutes, then it’s ready to eat.
Ingredients
- 12 large green anaheim chilies
- 3 serrano peppers
- 2 tbsp vegetable oil
- 4 lb boneless pork shoulder cubed
- 3 tsp salt
- 6 garlic cloves minced
- 1 large onion diced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 10 cups pork or chicken stock
- 1 large russet potato peeled; cut into small cubes
- 1 cup masa flour
- 1 cup butter
- 1 lime juiced
Toppings
- cilantro
- sour cream
- green onions chopped
- red onion finely chopped
Instructions
- Turn on your oven’s broiler. Place the chilies on a rack on a baking sheet.
- Broil for 6-7 minutes a side until the chilies are charred. Peel off the skin, chop, and set aside.
- Heat up the oil in a stock pot over medium high heat. Add in the pork. Season with salt. Brown for 10 minutes. Remove from the pot.
- Add in the onion. Sauté for 5 minutes. Add in the garlic and cook for another minute.
- Add the pork back in along with the chilies, potato, and seasonings.
- Pour in the stock. Bring to a boil. Cover. Reduce heat to medium low and simmer for 3 hours.
- In another pan, whisk together the masa flour and butter over medium heat until a roux forms. Cook for 5 minutes.
- Whisk the roux into the pork green chili. Squeeze in the lime juice. Cook for 10 more minutes.
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