Mouthwatering Colorado Green Chili for Cozy Nights In

This mouthwatering Colorado Green Chili is the ultimate comfort food, perfect for chilly nights and easily customizable to fit any palate.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chili Base

2 cups Roasted and chopped green chilis Provides essential flavor; fresh options enhance the taste.
2-3 pounds Pork roast (shoulder or butt) Offers tender, juicy bites; can substitute chicken for a lighter version.
2 tablespoons Olive oil For sautéing onions and garlic; enhances base flavor and can use any neutral oil.
to taste Salt Enhances overall flavors; adjust according to personal taste.
to taste Pepper Adds warmth; red pepper flakes can be used for extra heat.

For the Aromatics

2 teaspoons Minced garlic Provides aromatic flavor; use fresh or pre-minced variants.
1 medium Diced yellow onion Offers sweet and savory balance; shallots can be a mild substitute.

For the Liquid Gold

7 cups Chicken broth Rich base that ties all ingredients; consider low-sodium options for lighter versions.
1.5 cups Tomatillo salsa Adds tanginess; homemade or store-bought works well, blend your own for freshness.

For the Spices

1 tablespoon Cumin Brings earthy flavor; ground coriander can serve as an alternative.
0.5 teaspoon Mexican oregano Provides a unique taste; regular oregano may substitute.
a pinch Ground cloves Enhances the chili’s depth; nutmeg can serve as an alternative in a pinch.

For the Hearty Bits

2 large Potatoes Adds heartiness and absorbs flavors; sweet potatoes can provide a surprising taste twist.
1 tablespoon Lime juice Brightens and balances flavors; lemon is a good substitute if needed.
0.5 cup Masa flour For thickening the chili; cornmeal can be used if masa is unavailable.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and 2 teaspoons of minced garlic. Sauté for about 5 minutes until the onion becomes translucent and fragrant.
Season 2-3 pounds of pork roast with salt and pepper. Add the seasoned pork to the pot, browning it on all sides for about 8-10 minutes.
Pour in 7 cups of chicken broth and 1.5 cups of tomatillo salsa. As the mixture comes to a gentle boil, scrape the bottom of the pot to release any browned bits.
Stir in 1 tablespoon of cumin, 0.5 teaspoon of Mexican oregano, a pinch of ground cloves, and 2 large peeled and cubed potatoes.
Reduce the heat to low and cover the pot, letting it simmer for 3 hours. Stir occasionally.
After simmering, squeeze in the juice of 1 lime and gradually mix in 0.5 cup of masa flour, stirring continuously to avoid clumping.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

Use fresh, roasted green chilis for the best flavor. Adjust spice levels according to your taste preference. Store in the fridge for up to 3 days, and freeze for up to 3 months.

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