Chili Verde (Colorado Green Chili)
Prior to visiting Colorado for the first time a few years ago, my exposure to chili was the classic red beef based chili (with or without beans) or the white chicken chili that was a bad fad of the 1990’s. I have heard whispers of this magical treat called green chili, but it was not something you’d see often in North Texas or the midwest.
Well long story short, I tried it and fell in love. It’s made with pork and hot chilis and that’s pretty much it. It’s super easy to make and perfect for those crisp fall or winter nights when you want something filling and flavorful.
I prefer to use Hatch Chilis, but you must know these are a seasonal and regional pepper. So if you want them, keep your eyes and ears open around Labor Day each year. Now if you are not into spice, you can substitute or reduce the amount of peppers. It’s kind of up to you.
Ingredients
3-ish lbs pork shoulder - trimmed and cubed into bite sized pieces
1 large medium diced yellow onion
6 roasted Hatch Chilis (if you cannot get Hatch Chilis substitute with 8-10 roasted poblano peppers)
2 jalapeños
1 poblano pepper
6 grated garlic cloves
2 lbs tomatillos
1 tbsp ground cumin
1 qt of chicken stock
1/2 bunch of cilantro
Optional: 1 tbsp chicken flavored Better Than Bullion
Salt and Pepper to taste
Method
Pre-heat your oven to 400 degrees Fahrenheit
Remove the tomatillo husks and cut each tomatillo in half. Then set aside on a half sheet pan
Slice the jalapeños and poblano peppers in half lengthwise and remove stems, seeds and ribs. Set aside on the same sheet pan at the tomatillos.
Toss the tomatillos and peppers in 1 tbsp of avocado oil (or Extra Virgin Olive Oil) and salt. Then arrange everything skin side up and roast in the oven for 20-30 minutes until softened and lightly caramelized.
Take the cubed pork and place it into a large bowl. Apply a liberal amount of salt and black pepper, mix and set aside for 15-20 minutes.
Dice the onion and grate the garlic cloves. Set aside.
Remove the skin, stems and seeds from the Hatch Chilis
Once everything is prepped, heat 1 tbsp of avocado oil in a large dutch oven. Add the pork and brown. This may need to be done in multiple steps to avoid overcrowding.
While the pork is browning, remove the peppers and tomatillos from the oven and transfer everything, including the juices, to a stainless steel bowl. Also, add the 1/2 bunch of cilantro and the Hatch Chilis.
Turn the oven down to 300 degrees Fahrenheit
With an immersion blender, blend the tomatillos, peppers and cilantro.
When the pork is browned, add the onion and garlic. Stir to combine and cook until the onions are translucent (roughly 5 min)
Add the chicken stock, pepper/tomatillo puree and the Better Than Bullion (if you choose to use it) to the dutch oven. Bring to boil.
Once the chili is boiling, turn off the heat and transfer the dutch oven to the oven with the lid slightly ajar for roughly 3 hours.
After 3 hours, remove from the oven. Skim off as much fat as possible. Bring to a simmer on the stove for 5-10 minutes and then serve. Feel free to garish with lime juice, cilantro, cheese, sour cream, avocados, flour tortillas and/or a fried egg.