Colorado Green Chili Recipe

Colorado Green Chili

Ingredients

3 pounds boneless pork shoulder or butt, trimmed and cut into 1-inch cubes

2 pounds Anaheim chiles (about 10–12), stemmed, halved, and seeded

3 fresh jalapeño peppers

1 can (14.5 ounces) diced tomatoes, or an equivalent amount of fresh tomatoes, chopped

1 tablespoon neutral oil (such as vegetable or canola oil)

2 medium onions, finely diced

8 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken stock or broth

1/2 teaspoon kosher salt

Corn kernels (optional, for serving or garnish)

Instructions

Step 1: Brown the Pork

Place the diced pork, ½ cup water, and ½ teaspoon salt in a Dutch oven over medium heat.

Cover and cook for 20 minutes, stirring occasionally.

Remove the lid, increase the heat to medium-high, and continue cooking, stirring frequently, until the water evaporates and the pork browns in its own fat, about 15–20 minutes.

Transfer the browned pork to a bowl and set aside.

Step 2: Roast the Chiles

Position one oven rack at the lowest level and a second rack about 6 inches below the broiler.

Preheat the broiler.

Line a baking sheet with foil and coat with cooking spray.

Arrange the Anaheim chiles (skin side up) and whole jalapeños in a single layer on the sheet and place on the upper rack.

Broil for 15–20 minutes, until the chiles are mostly blackened and the skin blisters away from the flesh, turning the jalapeños and rotating the pan halfway through.

Step 3: Steam and Peel the Chiles

Remove the baking sheet from the oven.

Place the roasted Anaheims in a large bowl, cover with plastic wrap, and let steam for about 5 minutes. Set the jalapeños aside.

Once cooled, peel off the blackened skins from the Anaheims.

Step 4: Prepare the Chiles

Chop half of the peeled Anaheims into ½-inch pieces and set aside.

Puree the remaining Anaheims in a food processor until smooth (about 10 seconds). Combine both the chopped and pureed Anaheims in a bowl.

Step 5: Prep the Tomatoes

Pulse the tomatoes (with their juices) in a food processor until coarsely chopped, about 4 pulses.

Step 6: Sauté the Aromatics

Heat the vegetable oil in the Dutch oven over medium heat until shimmering.

Add the onions and cook until lightly browned, about 5–7 minutes.

Stir in the minced garlic and cook until fragrant, about 30 seconds.

Add the flour and cook for 1 minute, stirring constantly.

Step 7: Build the Chili

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.

Stir in the Anaheims (both chopped and pureed), processed tomatoes, and browned pork with any accumulated juices.

Bring everything to a gentle simmer.

Step 8: Braise

Cover the pot, transfer to the lower oven rack, and bake at 325°F for 1 to 1¼ hours, until the pork is tender.

Step : Finish and Season

While the chili cooks, stem and seed the roasted jalapeños (leaving the skins on) and reserve the seeds.

Finely chop the jalapeños and stir them into the chili.

Taste and season with salt and some reserved jalapeño seeds if you want extra heat.

Step 10: Serve

Serve your Colorado Green Chili hot, with corn (optional) and your favorite sides or toppings.