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Colorado Green Chili (Chile Verde)

Colorado Green Chili (Chile Verde)

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
ROSIE55

ROSIE55

My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into 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 puree. Puree 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 the pork is very tender, at least 35 minutes more.
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Reviews

EKERR19
69

EKERR19

8/13/2010

Perfect Colorado green chili recipe! After browning the meat, onion and garlic I cook mine in the slow cooker - and boy is it ever good. Try and use roasted green chiles - we can get them at farmer's markets and frozen during the off season. In the fall, I usually buy a half bushel of XXX dynamite and half bushel of pueblos and freeze them for use throughout the year. This green chili is PERFECT for breakfast burritos! Thanks so much for sharing.

OnionHead
51

OnionHead

2/15/2011

This recipe just won us first place at a chili cook-off. Everything was perfect except like GarlicHead said, it was too liquidy. We made a roux (gravy base) of flour browned in olive oil to thicken the stock. Worth the extra time to get the right consistency. YUM.

SB
41

SB

6/22/2010

I really enjoyed this. I used my own homemade salsa verde. Since I didnt have any green chilies, I used about 4 cans of diced fire roasted green chilies. I served mine over cheese enchiladas! MMM.....Thanks for sharing this recipe.

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