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.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Crock Pot or Slow Cooker (minimum 4 quart capacity)
Ingredients
- 27 oz can Hatch green chiles (mild heat)
- 16 oz jar green chile sauce (medium heat)
- 16 oz jar salsa verde (medium heat)
- 2 cups low sodium chicken stock or broth
- ½ large sweet yellow onion, very finely chopped (around 1 cup chopped)
- 1 jalapeno pepper, very finely chopped (seeds discarded)
- 2 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
- 2 tbsp unsalted butter
- ¼ cup all purpose flour
- 1 lime
Instructions
- In your crock pot, combine the green chiles, green chile sauce, salsa verde, chicken stock, diced onion, diced jalapeno, 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. 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.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.
- 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.
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.
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