Serves: 4 Big Bowls Total Time: 1 1/2 hours
Everyone has their favorite version of chili. Some like it spicy, some like it mild, some like it red, some like it green. If you’re like me, you can eat Colorado green chili all winter long and be happy as can be. It’s easy to make, stores well, and is the perfect match for many other dishes. Before I had a large family, I used to store it in the freezer and warm it up as needed. Now we never have any leftovers, ever! The kids beg for it, and if it gets approved by them, it’s approved by me. Plus, it is one of my top favorite things to cook and eat. It also keeps us nice and toasty in these cold winter months in Colorado.
Simple 10 Ingredients
16 oz/1 pound roasted, diced, green chilies (I used some that I roasted & froze last month)
1 lb. pork shoulder, chopped into 1 in cubes
8 cups chicken broth or broth of your choice
4 cloves garlic
1 large yellow onion
1-3 tablespoons flour (for the roux)
½ bunch cilantro leaves
Chili infused olive oil or plain olive oil
*cumin, salt, pepper
Preparing Colorado Green Chili
Grab a large skillet or a Dutch oven, and add your oil. When the oil is hot, proceed to add the raw pork. Cook the pork until crispy golden brown, add salt, pepper, and cumin to taste.
Add your green chilies and cilantro, cover, and simmer for 10 to 15 minutes. Next, slowly add your chicken broth, stirring frequently. Allow it to simmer for approximately 45 minutes. Add the remaining tablespoon of oil to a hot skillet, gently whisk in the flour until bubbles burst. Turn the green chili mixture up on high and slowly add your roux. Stir clockwise quickly until the mixture thickens to the desired consistency. Turn heat to medium-low and simmer anywhere from 15 to 30 minutes. The longer you allow it to simmer, the more flavor it will build. Enjoy with a sprinkle of cheese and tortillas. Or over eggs, burritos, nachos, etc.
Check out some of our other Dome Grown recipes.
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