Entree: United States – Colorado – Colorado Green Chili

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 5 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large yellow onion, chopped (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 12 g)
- 8–10 medium Pueblo green chilies, roasted, peeled, stemmed, seeded, and roughly chopped (about 1 lb / 450 g before roasting)
- 3 cups (720 ml) low-sodium chicken stock or pork stock
- 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes (about 1 lb / 450 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano (Mexican oregano preferred)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (24 g) masa harina mixed with 1/3 cup (80 ml) cold water to form a smooth slurry
- 1 tbsp (15 ml) fresh lime juice (optional, to brighten)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges for serving
- Warm flour or corn tortillas or steamed rice, for serving (optional)

Instructions

Short Description:
A thick, hearty pork stew built on roasted Pueblo green chilies, tender pork shoulder, and potatoes, finished with a masa slurry for body — a classic Colorado main course meant for tortillas or rice.

Regional Notes:
This Colorado version emphasizes pork shoulder and roasted Pueblo green chilies, producing a deeper, meat-forward flavor and a thicker texture than many other green chili variants. Roasting and puréeing part of the Pueblo chilies while leaving some chopped preserves that distinctive Colorado green-chile character.

1. Roast the Pueblo chilies: char the skins over a gas flame, under a broiler, or on a hot griddle until evenly blistered; place in a sealed plastic bag or covered bowl to steam for 10 minutes. Peel, stem, seed, and roughly chop enough chilies to yield about 1 lb (450 g) before roasting. Reserve 1 1/2 cups (360 g) chopped chilies and set aside; place the remaining 1/2–1 cup (120–240 g) in a blender with 1 cup (240 ml) of the stock and purée until smooth.
2. Pat the pork cubes dry and season lightly with 1/2 tsp (2.5 g) of the kosher salt and 1/4 tsp (0.5 g) black pepper. Heat the oil or lard in a large Dutch oven or heavy pot over medium-high heat. Brown the pork in batches until well caramelized on all sides, about 6–8 minutes per batch. Remove browned pork and set aside.
3. Reduce heat to medium, add the chopped onion to the pot and cook until softened and beginning to brown, about 6 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. Return all the pork to the pot. Add the puréed chilies and stock, scraping up any browned bits from the bottom. Stir in the reserved chopped chilies, potatoes, cumin, oregano, and remaining 1/2 tsp (2.5 g) kosher salt. Bring to a simmer.
5. Cover partly and simmer gently for 1 to 1 1/4 hours, stirring occasionally, until the pork is fork-tender and potatoes are cooked through. Skim excess fat from the surface if desired.
6. Stir the masa harina slurry to recombine and gradually whisk it into the simmering chili. Simmer uncovered, stirring, for 8–12 minutes until the stew thickens to a hearty consistency. Taste and adjust salt and pepper; add 1 tbsp (15 ml) lime juice if using to brighten flavors.
7. Remove from heat and let rest 5 minutes. Serve hot garnished with chopped cilantro and lime wedges, with warm tortillas or steamed rice on the side if desired.