Pork Green Chili Colorado Style Recipes

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PORK GREEN CHILI (COLORADO STYLE)



Pork Green Chili (Colorado Style) image

I grew up in Colorado and so I grew up loving green chili! When I moved to North Carolina 4 years ago I was surprised and very disappointed to learn that NO ONE here had ever even heard of green chili. I have spent the last year going through different recipes, I think I have finally got it nailed through a great mix of about 6 of the recipes I tried. Jalapeños may be added to taste if you like the flavor. Chili can be served over any burritos, served as a dip with tortilla chips, or as a main course with warm tortillas. Recipe makes a lot but it freezes well so you can enjoy it for a few months without having to spend too much time cooking.

Provided by Mae6734

Categories     Sauces

Time 5h

Yield 20 serving(s)

Number Of Ingredients 15

2 lbs pork roast
4 tablespoons olive oil
7 (14 ounce) cans chicken broth
13 cups water
1 large yellow sweet onion
1 head garlic
3 anaheim chilies
3 medium tomatillos
4 serrano chilies
1 (14 1/2 ounce) can stewed tomatoes, with juice
6 (4 1/2 ounce) chopped green chilies
2 tablespoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1 cup flour

Steps:

  • Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
  • Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
  • When done, sift pork out of juice and shred, then add back.
  • Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
  • In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.

PORK GREEN CHILI (COLORADO STYLE)



Pork Green Chili (Colorado Style) image

A classic Colorado green chili, with green chiles, tomatoes and thickened with flour.

Provided by Anita Edge

Categories     green chili

Time 4h30m

Yield 5 quarts

Number Of Ingredients 16

2 lbs pork roast
4 tbsp olive oil
8 cups chicken broth (or 4 cans)
2 cups water
2 cups chopped onion
8 cloves garlic, pressed
½ lb tomatillos (about 8 medium), chopped
1-2 serrano chiles, minced
1 14.5 oz can diced tomatoes with juice
2 cups mild diced green chiles
1 cup hot diced green chiles
1½ tbsp ground cumin
½ tsp oregano
½ tsp cayenne pepper
1 cup flour
salt & pepper to taste

Steps:

  • Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides. Sear on medium high heat.
  • Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour. Reduce heat to low and cook another 2-3 hours.
  • Meanwhile, sauté onion, garlic, tomatillo, and serrano in 2 tbsp olive oil. Puree 1 cup mild green chiles with ½ cup of the liquid from the crockpot. Set aside.
  • When done (after 3 hours of cooking), fish the pork out of the crockpot and set aside to cool for 15 minutes. Take 3 cups of the broth from the crockpot and set aside to cool for 15 minutes.
  • Meanwhile, add the onion mixture, spices, tomatoes, and all the green chiles (including pureed).
  • Gradually add the broth to the flour, stirring constantly to ensure no lumps. Then pour the flour mixture into the crockpot gradually, stirring constantly to blend in.
  • Shred the pork with a fork and add to crockpot. Cook on low for another hour, stirring occasionally.
  • Serve with tortillas or use as a sauce over eggs, burritos, or whatever!

CHILI COLORADO



Chili Colorado image

This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans.

Provided by Ron Shepherd

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h55m

Yield 4

Number Of Ingredients 12

3 tablespoons all-purpose flour
1 ½ pounds boneless pork, cut into 1 inch cubes
1 tablespoon bacon drippings, or vegetable oil
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
¼ cup chopped onion
1 (4 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon garlic powder
salt and black pepper to taste
3 cups water

Steps:

  • Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
  • Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.

Nutrition Facts : Calories 451.7 calories, Carbohydrate 11.1 g, Cholesterol 101.8 mg, Fat 29.6 g, Fiber 2.2 g, Protein 34.5 g, SaturatedFat 9.4 g, Sodium 262.9 mg, Sugar 2 g

COLORADO GREEN CHILI (CHILE VERDE)



Colorado Green Chili (Chile Verde) image

My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Provided by ROSIE55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 ½ cups tomatillo salsa
5 cups chicken broth
½ teaspoon dried oregano
1 pinch ground cloves

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g

COLORADO GREEN CHILE WITH PORK



Colorado Green Chile With Pork image

No need to roast your own chiles with this super easy method, but you can kick it up a notch by doing so. I make a large batch for my best burritos, then freeze the rest in plastic containers.

Provided by Squirrel Gone Wild

Categories     Low Cholesterol

Time 4h20m

Yield 2 Gallons, 32 serving(s)

Number Of Ingredients 11

2 -3 lbs pork roast, shoulder
2 tablespoons flour
2 (28 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can rotel (hot)
3 (7 ounce) cans Ortega green chilies, diced
1 -2 tablespoon canned jalapeno pepper
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon sage
1 teaspoon oregano

Steps:

  • Put the pork roast in a covered casserol and roast at 275 for about 2 or 3 hours until done using your meat thermometer to check. I will often put it in frozen - no real need to thaw it first. As long as the pork is cooked through, it's fine. I don't even put any water in the dish, but you can put a half inch of water if you want to, it won't hurt the roast. When done, remove from oven and let cool. Save the juice! When cool enough to handle, dice the pork and throw away the fatty parts. Save the bone if any.
  • In a very large stock pot (at least 2 1/2 gallon capacity), add diced pork and juice from the pork and sprinkle with flour - tossing to coat. Cook on medium low until it gets a little sticky from the flour. Add remaining ingredients and bones. Simmer at least one hour - stirring occaisionally. Do not let the bottom burn. If it seems too thick add water or chicken broth. Remove the bone.
  • I use this for so many things! I smother my burritos, huevos, or eat like a soup with tortillas. I also pour it over burgers (see Gourmet Green Chile Burgers).

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  • When the pork is tender, remove the roast from the stockpot and shred with two forks once it's cool enough to handle. Discard any bones.


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Top Asked Questions

What is your favorite Colorado green chili recipe?
A classic Colorado green chili, with green chiles, tomatoes and thickened with flour. Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides. Sear on medium high heat. Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour.
How to cook pork loin soup with green chiles?
Heat the olive oil in a Dutch oven or large pot over medium-high heat. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender.
Can I roast chile peppers to make green chile with pork?
Of course you can roast and use Anaheim or Big Jim Chiles to make a pot of Green Chile with Pork. But if you can get your hands on Chile Peppers from the Hatch Valley, they’re meatier, they’re larger and they’re superior in flavor. A great balance of heat and sweetness.
What is the best chili to cook with pork roast?
A classic Colorado green chili, with green chiles, tomatoes and thickened with flour. Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides.

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