Colorado Style Pork Green Chili
The best recipe for pork green chili, with tender shredded pork and spicy green chiles. Enjoy it as a stew with a side of tortilla chips and your favorite chili toppings, or to smother tacos, burritos and scrambled eggs.
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Equipment
- Crock Pot or Slow Cooker (minimum 4 quart capacity)
Ingredients
- 2 cans (27 oz each) mild diced Hatch green chiles (54 oz total)
- 1-2 jalapeno peppers, very finely chopped or minced (seeds discarded)
- 1 poblano pepper, very finely chopped or minced (seeds discarded)
- 1 large sweet yellow onion, very finely chopped (around 1 1/2 cups chopped)
- 2 cups low sodium or unsalted chicken stock or broth
- 3 tbsp minced garlic
- 1 tbsp ground cumin
- 1 tsp coarse Kosher salt (if using fine grain table salt, use half the amount)
- ½ tsp finely ground black pepper
- ½ tsp smoked paprika
- ½ tsp crushed red pepper flakes
- 2 - 2 ½ lbs pork shoulder or pork butt, trimmed of excess fat
- 2 tbsp unsalted butter
- ¼ cup all purpose flour
- 1 lime
Instructions
- In your crock pot, combine the green chiles, chopped jalapeno and poblano peppers, diced onion, chicken stock, minced garlic, cumin, salt, pepper, smoked paprika, and crushed red pepper flakes.
- Trim the excess fat off the pork shoulder, and cut it into 3 or 4 large chunks. Add the pork to the crock pot.
- Cover and cook on high for 2 hours, then on low for 5-6 hours, or until the pork is very tender.Tip: If you're not home during the day to turn the crock pot down from high to low after 2 hours, simply cook it on low for about 9-10 hours total. I've also set this to cook on low overnight, before going to bed.
- Using tongs, remove the pork from the crock pot, use two forks to shred the pork, then return the shredded pork to the crock pot. At this point, you should also taste the chili and add more salt or seasoning, if needed.
- In a small saucepan, melt the butter, then whisk in the flour to make a paste-like roux. Ladle about 1/4 cup of the hot liquid from the crock pot into the roux, whisking it in until smooth. Continue to add more liquid to the roux, 1/4 cup at a time, whisking it smooth each time, until you've added about 1 1/2 cups of liquid. Now pour the roux into the crock pot. Cover the crock pot, and let it cook for another 30-60 minutes, until slightly thickened.
- Turn off the heat, and squeeze the juice of 1 lime into the chile before serving.
- To serve as a stew, top it with your favorite chile toppings, such as grated cheese, sour cream, diced onions, diced tomatoes, guacamole or avocados, chopped cilantro, Aleppo pepper, pickled jalapenos and extra wedges of lime. Serve with tortilla chips, soft flour tortillas or warm corn bread on the side.
Video
Notes
Store leftover chili in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3-6 months.
If the flavor of the stew is too acidic from the peppers, you can add 1/2 - 1 tsp of baking soda, which neutralizes the acidity. I use this trick to sweeten tomato based sauces without adding any sugar.
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