This Colorado Style Pork Green Chili is the only chili you will ever need, so go ahead and toss out all those other recipes, you’ll be doing yourself a favor!
You guys, I don’t think you understand how truly hard it is to find a good pork green chili recipe. I have scoured Pinterest for comparable recipes and there are slim to none. Colorado Style Pork Green Chili is different than many other types of chili because the consistency remains very much soup-like. Plus, many chilis use some kind of ground meat and this one is slow cooked and shredded for ultimate non-processed freshness.
WOULD YA JUST LOOK AT IT!? So magnificent.
This chili is also made with fresh tomatillos and if you’d never cooked with tomatillos before, now is the time! I bet you’ve passed by them a billion times in the grocery and never even gave them a second glance. Poor tomatillos.
They have a husk-like covering and are fairly waxy once you remove the outer layer. They definitely need a good wash before using them in any recipe. Their raw texture is almost like a cross between a tomato and an apple and the raw flavor isn’t the greatest but they get so nice and delicious when they are roasted.
If you absolutely can’t find tomatillos for some reason, you could substitute some salsa verde for the tomatillos but the chili tastes much better if you use the fresh ingredients. Just try it!
You’ll need 13-15 of these babies depending on how large they are. They get chopped up along side onions and crunchy poblanos and are roasted until soft so that they can be mashed and added to the chili.
Then…you guys…there comes the pork. I’m just gonna leave this right here…
And then I’ll just leave this right here too…
Can we PLEASE all acknowledge the beauty that is this pork shoulder!? I mean come on. COME ON. Get in my belly. Now. Or maybe after you read the recipe…