Colorado Style Pork Green Chili

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.

Colorado Style Pork Green Chili

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.

Colorado Style Pork Green Chili

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!

Colorado Style Pork Green Chili

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…

Colorado Style Pork Green Chili

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…

Print Recipe
Colorado Style Pork Green Chili
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!
Course Dinner, Main Dish, Soup
Prep Time 20 minutes
Cook Time 6-8 hours
Servings
people
Ingredients
Course Dinner, Main Dish, Soup
Prep Time 20 minutes
Cook Time 6-8 hours
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 375 degrees. Chop the poblanos, onions, and tomatillos (large dice is just fine). Toss the vegetables with 2 Tbsp. olive oil and a few pinches each of salt, pepper, garlic powder and chili powder. Place in the oven for about 20 minutes until the vegetables soften up and begin to lose their shape a bit.
  2. Meanwhile, mix together 1 tsp. salt, 1 tsp. pepper, 2 tsp. chili powder, and 1 tsp. cumin in a small bowl. Rub the spice mixture generously on all sides of the pork until it is well coated.
  3. In a cast iron pan, heat 2 Tbsp. oil or butter and sear the pork shoulder on all sides (approximately 2-3 minutes per side).
  4. Once the pork is seared and the veggies are cooked through, place the pork, veggies, jalapenos, garlic, lime juice and zest, chicken broth, 2 more tsp. chili powder, 1 more tsp. cumin and 1 more tsp. of salt into a slow cooker.
  5. Cook on high for 4-5 hours or on low for 6-8 hours until the pork shreds easily. Once the cooking time is up, remove the pork, shred it, and place it back in the slow cooker.
Recipe Notes

I like to top this chili with fresh chopped cilantro and Cotija cheese.

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