A great side dish for any meal is roasted Brussels sprouts with Swanson® Chicken Broth, fresh thyme, and shallots.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- 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
- 5 cups chicken broth
- 2 cups chopped, roasted green chiles
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 ½ cups tomatillo salsa
- ½ teaspoon dried oregano
- 1 pinch ground cloves
Instructions
- Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.
- Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
- After 20 minutes, transfer 2 cups of soup (without any pork pieces) to 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 purée. Purée 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 pork is very tender, at least 35 minutes more.
- Please note the differences in ingredient amounts, as well as the adaptation of using an Instant Pot when using the magazine version of this recipe.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 888 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely on the spicier side of spectrum!
Legit, the best green chili I have ever made. Reduce to 4 cups broth, mix of medium and hot green chilis, pitch of clove and cumin tops it off.
Made as written and everyone loved it. (oops, I did thicken it a little with a roux as suggested).
I reduced the broth and let it simmer for a few hours.
This is an incredible recipe for Colorado Pork Green Chili! I have been eating and cooking green chili most of my life, my introduction to such was a Colorado, Latino-owned restaurant. To date, this is my favorite recipe. I will save it in several different places for the unlikely chance it’s removed from AllRecipes.com. Even my extremely compliment-stingy husband exclaimed “…restaurant quality”, which is taken in the very best way. Thank you for this gem! I love to eat it many ways, including straight from a bowl, smothering bean and cheese burritos, on scrambled eggs, etc.
We got a bag of beautiful roasted hatch chiles at Mile High Flea Market today, and I really wanted to do them justice in a great chili verde. This was so wonderful! I will definitely be making it again. I followed the recipe to the letter, just adding a little arrowroot at the end to thicken it up. Fabulous recipe-don’t skip the clove! It adds so much!
Wonderful!
Easy to make. Love this recipe!!
My Mexican boyfriend said it was better than his mother’s! Cooked the pork in bacon fat. Ended up blending most of it to mimic a local restaurants. This was super close! Am already planning to make it again. So yummy!
Only use 1 small can of broth
Holy is this a good recipe. Seriously. Green chile was never on my radar until a good buddy tipped me off on the only spot he visits in town, which is El Taco de Mexico, so I checked it out. That was the most amazing chile I ever tried, and legit changed my life. I tried numerous other places around town, but nobody came close to theirs. So I gave this recipe a shot, only swapping out the cubed pork for country style ribs that I smoked for about 6 hours at 200. I also threw it into a crockpot and let cook on low for another 6 hours or so. I also used some roasted, seeded Hatch chiles I got from a place off Federal in Denver. Kinda tough to really pull off good verde without Hatch or Pueblo chiles, but they probably aren’t readily available everywhere… Anyway, this is absolutely sublime, and there will always be some of this chile in our freezer now. Thank you for sharing!
Simple, easy to make, and great tasting green chili. While there are more flavorful green chili recipes, this one is easy and fast, and for that, it is wonderful.
It was my first attempt making green chili. Recipe was easy and clear. I followed it pretty closely other than putting it in a slow cooker after it had all come together in the Dutch oven. I used an immersion blender to puree some of the chili in the cooker rather than use a blender. I used freshly roasted Pueblo chilies that I got in Pueblo, Colorado. The flavor was out of this world.
This was fantastic!
This was delicious! I browned the pork butt chunks, removed the meat and added the chopped onions to fry. Put meat and onions in pressure cooker for 10 minutes. Then added the rest of the ingredients (used one can of undiluded Campbell’s chicken broth and twice the garlic). Simmered on stove for ~an hour. I would use a lot less tomatillo sauce next time because it was way too spicy for us. Thickened with corn starch. Served it over white rice. Wonderful recipe! Gracias!
I was ready to toss it out after accidentally adding too much clove but instead of 1 1/2 cups, I added 2 full jars of tomatillo salsa (Frontera brand from Target) and literally could not stop eating it. I was up at 2 am having it on crackers then again with eggs for breakfast. Definitely will make again.
This was very good and I will surely make this again. I followed the recipe exactly as written.
I was looking for a green chili, but don’t know anything about Colorado green chili. Those who used a slow cooker had it right. I don’t, but put mine in the oven at 250 for much of the day because the pork wasn’t close to tender after just an hour on the stove. Also, it is too soupy. I ended up doing all of this: making a roue to begin with, putting 2 cups of soup in the blender as the recipe directs, AND adding a slurry about an hour before I served it. Finally, I would use more pork next time. It packs a kick, which is fine with me, and the flavor is good. It’s not my favorite chili, but we liked it.
Halved the amount of stock, doubled the meat. Also did another batch with some poblano, anaheim, and jalapeño roasted chilis. Served over basmati rice.
Nope delicious!
I applewood smoked my pork shoulder. I also used roasted green chilies. I will definitely make a larger pot next time..