Thread: Colorado Chili Verde'

Haven't made it in years but was a friend on FB posted about winning a Chili Cook off with a good Green Chili and it motivated me to make some today

This is my Recipe






Colorado Chili Verde

Ingredients
64 Oz Pork or Chicken stock
3-4 lb) Pork Shoulder Roast
1-2 Yellow Onions
4-5 Green Onions
1 Green Pepper
2 Anaheim peppers
2 Pablano peppers
16 Oz) can Diced Green Chili peppers (or fresh)
16 Oz can Diced Tomatoes w/ Green Chilies (or fresh)
4 Cloves Garlic finely grated
1.25 lb Tomatillos

Seasonings
Chili Powder
Garlic Powder
Chipoltle powder
Cumin
Paprika
Oregano
Salt
Black Pepper

Prep
Cut the Pork Roast into 1” cubes and brown on Med heat seasoning to taste
Chop Onions and Peppers and place in Large Bowl
Add ½ Broth to Stock Pot along with Canned Chilies and canned Tomatoes on Med Heat
¼ the Tomatillos and blend at low speed using pulse to blend evenly
Once the Pork is Browned add to stock pot
Sauté Onions and Peppers together until the Onions are translucent, season to taste
Add Onions and Peppers to the pot, add Broth to cover ingredients
Raise heat to bring to steady boil then reduce heat to rolling simmer
Simmer at least 1 hour

Serve over Rice
Serve in a Bowl
We love to use a 7-8 lb Pork Roast and Slow Cook half with Taco seasoning and a little Chicken Broth then Shred / Pull that over a Flour Tortilla smothered with the Chili Verde’
Sour Cream, Sliced Black Olives and Sliced Avocado to garnish


Been cooking for 8 hours now and the house smells so good it makes your mouth water, will start off in the morning with some Huevos Rancheros

Probably stuff myself all day with pulled pork smothered tortillas after that



Try it out .... Enjoy

Damn that sounds good. Best chili I ever had was Chili Verde at a huge pig roast.

F yes! My buddies recipe is pretty similar, best damned after hunting meal ever, save maybe a venison hind quarter and a bunch of friends.

I'm liking your use of Poblano and Chipotle pepper and also tomatillos. +1

Very Nice!

I like it, some bones in the stock pot will kick up the flavor, Pork Chops work well for that. You can take the bones out when done. Bones in any stock really layer in flavor.

And New Mexico green chili is the way to go. You can buy it canned, jars and frozen from lots of sources. Wall Mart had a very good one about a year ago. New Mexico chili really does have a completely different smoky flavor. We have family in New Mexico that ship us sacks of fresh, in Sept-Oct, we roast and freeze a hundred pounds every year.

One of my favorite, meals any time of day, 2-3 over easy fried eggs smothered with Green Chili with chunks of pork, fresh cooked Pinto or Peruvian white beans and a pile of hot flower tortillas. Oh baby…

BTW we used to get flower tortillas shipped to us from the Albuquerque Tortilla Company, the best flower tortilla. But lately we have been buying Romero’s Family Style Gordita flower tortillas from Wall Mart. They only come in a 3 dozen pack, but freeze well. Heat on a hot cast iron flat iron, makes them puff up with steam. Second best tortilla and just down the street…

That sounds so good, I'm wondering if I wasted the pork butt I've had on the smoker for 10 hours.

Yeppers cast Iron skillet and a Flour Tortilla, warmed until the Colby Jack melts



Shredded Pork from the other half of the Shoulder Roast piled on top



Colorado Chili Verde smothering that
Shredded Med Cheddar
Sour Cream and Avocado slices



So Freaking good on a Cold Snowy North Idaho day

That looks so good I have to try it. I think I will mix smoked pulled pork with rice and serve the chili over that.

I'm going to make this for a Super Bowl party!!
But, I'm adding potatoes to help thicken and make it go a little farther for more people.