Colorado Green Chili

Colorado Green Chili is a bold, flavorful dish that brings together tender pork, smoky roasted Anaheim chilies, and a kick of heat from jalapeños. This hearty chili is perfect for anyone who loves a good balance of spice and savory richness.

Simmered with garlic, onions, and diced tomatoes, this green chili offers a satisfying, comforting experience, making it the ideal dish for a cozy dinner or a gathering.

The slow-cooked pork combined with the depth of roasted peppers and spices creates a chili that is both hearty and satisfying, with just the right amount of heat to warm you up from the inside out.

Why You’ll Love This Recipe:

People will love this Colorado Green Chili recipe because it combines the richness of slow-braised pork with the smoky, earthy flavors of roasted Anaheim chilies and the subtle heat of jalapeños.

The blend of savory ingredients, from the tender pork to the aromatic onions and garlic, creates a deeply satisfying and flavorful chili that’s both comforting and bold.

Roasting the chilies enhances their natural sweetness while adding a complex smoky depth to the dish.

It’s perfect for those who enjoy a hearty, flavorful meal with a little spice, and the long, slow cooking process ensures that every bite is bursting with rich, developed flavors.

Whether enjoyed on its own or paired with tortillas, rice, or cornbread, this green chili is a guaranteed crowd-pleaser for anyone who loves big flavors and a touch of heat.

Key Ingredients:

Pork Butt Roast: The star protein of the dish, cut into bite-sized pieces, which becomes tender and juicy after slow cooking.

Anaheim Chilies: These mild, smoky chilies are roasted to develop a rich, smoky flavor that forms the base of the chili.

Jalapeños: Added for a hint of heat and spice, balancing the flavors of the roasted chilies.

Tomatoes: Either fresh or canned, they provide acidity and depth, helping to round out the chili’s flavors.

Chicken Broth: This savory liquid adds richness to the dish, helping to create a flavorful base for the chili.

Onions and Garlic: These aromatics add savory depth to the chili and enhance the overall flavor profile.

Flour: Used to help thicken the chili, giving it the perfect consistency to coat the pork and veggies.a

Colorado Green Chili

Ingredients

3 lbs. boneless pork butt roast, trimmed & cut into 1” pieces

2 lbs. (10-12) Anaheim chilies, stemmed, halved lengthwise and seeded

3 jalapenos

1 14.5 oz. can diced tomatoes (or chop your own fresh tomatoes)

1 tablespoon vegetable oil

2 onions (finely chopped)

8 gloves minced garlic

¼ cup flour

4 cups chicken broth

1/2 teaspoon salt

Directions

Step 1:

Combine pork, ½ cup water and ½ teaspoon salt in Dutch oven over medium heat.

Cover and cook for 20 minutes, stirring occasionally.

Uncover, increase heat to med-high and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat, 15-20 minutes.

Set aside in a bowl.

Step 2:

Adjust 1 oven rack to the lowest position and a 2nd rack 6 inches from the broiler element.

Heat broiler.

Line rimmed baking sheet with foil and spray with cooking spray.

Arrange Anaheims, skin side up, and jalapenos in single layer on sheet and place on upper rack.

Step 3:

Broil until chilies are mostly blackened, the skin is bubbling up away from the “meat” of the chilis and they are soft (15-20 minutes).

Rotate the sheet and flip only jalapenos halfway through broiling.

Step 4:

Remove from oven, place Anaheims in a large bowl and cover with plastic wrap; let cool for 5 minutes.

Set aside jalapenos.

Step 5:

Heat oven to 325 degrees.

Step 6:

Carefully remove blackened skin from Anaheims.

Chop ½ of them into ½” pieces and transfer to bowl.

Process remaining Anaheims in a food processor until smooth, about 10 sec; transfer to bowl with chopped Anaheims.

Step 7:

Pulse tomatoes and their juice in food processor until coarsely ground (about 4 pulses).

Step 8:

Heat oil in Dutch oven over med heat until shimmering.

Add onions and cook until lightly browned, 5-7 minutes.

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

Stir in flour and cook 1 minute.

Stir in broth, Anaheims, tomatoes and pork with any accumulated juices and bring to a simmer scraping any browned bits.

Step 9:

Cover pot, transfer to lower rack and cook until pork is tender, 1-1 ¼ hours.

Step 10:

Without peeling, stem and seed jalapenos and reserve seeds.

Finely chop and stir into chili.

Season chili with salt and reserved seeds to taste.

Notes:

Ingredient Variation: While the recipe specifies Anaheim chilies and jalapenos, you can adjust the types and quantities of chilies based on your preference for heat level and flavor.

Meat Selection: Pork butt roast is used for its flavor and tenderness, but you can also use other cuts of pork suitable for slow cooking, such as pork shoulder.

Browning Pork: Browning the pork in its own fat enhances flavor and adds richness to the chili. Ensure the pork pieces are evenly browned for optimal taste.

Chili Roasting: Broiling the chilies until blackened and soft intensifies their flavor and makes them easier to peel. This step adds depth to the chili’s taste profile.

Tomato Preparation: While the recipe suggests using canned diced tomatoes, fresh tomatoes can be substituted for a more vibrant flavor. Adjust the quantity based on personal preference.

Thickening Agent: Adding flour helps thicken the chili and create a hearty texture. Ensure the flour is cooked properly to avoid a raw taste.

Cooking Time: Slow simmering allows the flavors to meld together and the pork to become tender. Adjust the cooking time as needed to achieve the desired level of tenderness.

Spice Level: Controlling the spice level is crucial. Adjust the amount of jalapeno seeds added to tailor the heat to your taste preference.

Additional Seasonings: Feel free to experiment with additional seasonings such as oregano, cumin, or coriander to enhance the flavor profile of the chili.

Serving Suggestions: Serve the Colorado Green Chili with toppings such as shredded cheese, sour cream, chopped cilantro, or avocado slices. Accompany with warm tortillas, rice, or crusty bread for a complete meal experience.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1 cup

Frequently Asked Questions:

Can I use a different cut of pork for this recipe?

Yes, while the recipe calls for boneless pork butt roast, you can use other cuts such as pork shoulder or pork loin if preferred.

How can I adjust the spice level of the chili?

You can control the spice level by adjusting the amount of jalapeno seeds added to the chili.

Adding more seeds will increase the heat, while removing them will make it milder.

Can I use canned diced tomatoes instead of fresh ones?

Yes, canned diced tomatoes can be used as a convenient alternative to fresh tomatoes.

Ensure to drain excess liquid before adding them to the chili.

Can I make this recipe vegetarian?

Yes, you can make a vegetarian version of this chili by substituting the pork with plant-based protein alternatives such as tofu or tempeh, and using vegetable broth instead of chicken broth.

What can I serve with Colorado Green Chili?

This chili can be served with a variety of accompaniments such as warm tortillas, rice, cornbread, or crusty bread.

Toppings like shredded cheese, sour cream, avocado slices, or chopped cilantro also complement the flavors well.

Can I freeze leftover chili for later use?

Yes, you can freeze leftover chili in airtight containers for future consumption.

Allow it to cool completely before freezing, and it can be stored in the freezer for up to 3 months.

How do I reheat frozen chili?

Thaw frozen chili overnight in the refrigerator before reheating it on the stove over medium heat until warmed through.

Alternatively, you can reheat it in the microwave in short intervals, stirring occasionally.

Is it necessary to remove the seeds from the jalapenos?

Removing the seeds from the jalapenos can help reduce the chili’s heat level.

However, if you prefer a spicier chili, you can leave some or all of the seeds intact.

Can I make this chili ahead of time?

Yes, you can prepare the chili ahead of time and refrigerate it for up to 2-3 days before serving.

Reheat it gently on the stove or in the microwave before serving.

What adjustments can I make to the recipe for dietary restrictions?

For gluten-free diets, you can substitute the flour with a gluten-free alternative such as cornstarch or rice flour.

Additionally, for lower sodium options, use low-sodium chicken broth and adjust salt levels to taste.