Colorado Green Chili (Chile Verde) Recipe - Allrecipes.com
Colorado Green Chili (Chile Verde) Recipe
  • READY IN ABOUT hrs

Colorado Green Chili (Chile Verde)

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 35 mins

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 More Reviews

Most Helpful Positive Review
Aug 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.

 
Most Helpful Critical Review
Aug 26, 2011

Good taste, but still really soupy even though I cut the chicken broth down by a lot. Will tweak more if I try this recipe again.

 
Feb 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.

 
Jun 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.

 
Jul 01, 2011

I have to admit, I'm from Colorado and I am a Green Chili Snob... I've been making green chili for as long as I can remember and understand that everyone who makes green chili has their own recipe. I tried this recipe on a whim, and Was pleasantly surprised. The onion and chicken broth give it a really nice flavor. If you're looking for a good green chili recipe.. This one is worth the time. The only thing I omitted were the cloves.. I'm just not a fan of cloves.

 
Nov 01, 2011

I love Chile Verde; but, despaired ever finding the perfect recipe. This is it and soooo easy to make! I didn't have any fresh roasted chilies, so I used canned-5 of the little cans to equal 2 cups or so. I increased the garlic to 6 cloves as suggested. I also used 1 can of diced tomatoes with added chilies. I chopped the onion, 2 of the cans of the chilies, the can of tomatoes with juice and the garlic together in my food processor. I browned the cubed pork in olive oil and seasoned it with salt and pepper. Then, all of it, including 4 cups of chicken broth went into my crock pot. Near the end of cooking, I added the dried oregano and the pinch of cloves. I never would have believed that the clove pinch would make such a difference, but it did. I don't usually add cloves to recipes because I don't care for it; however, in this recipe, it is a must! Just before serving, I made a roux of olive oil and flour to thicken the sauce. We made smothered Chile Verde burritos and it was delicious!

 
Mar 07, 2011

Pretty good, but needed some modifications. The obvious is double the garlic ;-). Add one or two fresh tomatoes. Halve the broth. Double the oregano. And for the final touch, add 1 to 1 1/2 cups of shredded sharp cheddar. This thickens the chili and adds just the right amount of underlying smoothness to balance out the fire of the peppers. Also, depending on your peppers, you may want to add a few at a time. I had about 2 cups of good NM Hatchs that I added to a double recipe and it was plenty hot! A chacun son goût!

 
Jul 11, 2011

THANK YOU Rosie55 for posting this fabulous recipe! Delicious!! My husband lived in CO many years & craves this kind of green chili, but it's almost unheard of in MN. I made a few little changes to suit us: I added in 2 ears of fresh grilled corn, doubled the garlic, added in a few shakes of roasted cumin, and used about 2# of pork butt/shoulder total in the recipe. I floured the pork cubes lightly before sauteing to help create a little extra thickening as we like it thicker to go over burritos, omelets, etc. I used the Salsa Lisa brand of tomatillo/green chile salsa. For the peppers I used 2 poblanos, 2 anaheims, 1 jalapeno & 1 small can of roasted diced green chiles. For me the heat was just right. I'll be making this for years to come, Thanks again!!!!

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 952 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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