Colorado Green Chili
Green Chili (or Chile Verde) is very heavily rooted in a couple places…New Mexico and, wait, Colorado? YUP! There is a relatively large fight between those states on who’s is better. Through my “research” (Google-ing for all of 5 minutes), the rivalry is about as gnarly as the “Beans/No Beans” battle! Let’s be real, I don’t care who’s is better…or if you put or don’t put beans in your chili. All I know is, you’ll want this herby, acidic bowl of “Colorado Green Chili” in your belly!
The Complex or The Simple
At its base, Colorado Green Chili is Salsa Verde with Pork Shoulder chunks in it. Homemade is the way to go, ALWAYS! But sometimes, time gets in the way, or in all honesty, sometimes you just don’t feel like putting in the time. I GET IT! Hell, you can even split the 2 ways. Maybe you’re feeling some Pork Shoulder smoking but not roasting off some Veg. Or vice versa. Either way, I’ll explain how to do both!
Complexity At It’s Finest (For The Foodies!)
Homemade is ALWAYS going to be the best way to go. As far as Colorado Green Chili, what you’re going to get by making it yourself is freshness! With all of the fresh veg to combine, what you’ll get is some acidity from the Tomatillos, a kick of heat from the Jalapenos, some earthiness from the Poblanos, some punch from the Onion, and a sweet, aromatic flavor from the Garlic!
Enough about the Veg! The classic Colorado Green Chili simply has cubes of perfectly seasoned Pork Shoulder. Don’t get me wrong, Pork Shoulder is good but Pork Shoulder Burnt Ends are GREAT! I got creative with this one! If you have a smoker, like me, these morsels of goodness are pure perfection! (You can very easily make these in the oven, too!) The heat you get from the Burnt Ends Sauce mixture, mixed with the sweetness from some honey and smoke from the smoker, the Pork Shoulder bits become these very savory, heat filled morsels in the more acidic base of Salsa Verde! Such a perfect combo.
Check out some other Chili’s! (Link in pictures!)
Simplicity Is Sometimes Just Easier
Like I said before, this can be cooked many different ways! My suggested way is with the smoker and dutch but here are some other options! You can cook the entire thing in a Crock Pot, in a regular large Pot, or all in a Dutch Oven.
Crock Pot– Pour Salsa Verde into Crock Pot. Season Pork Belly Cubes. Brown eat side of Cubes. Place in Crock Pot. Simmer on high for 4 hours (adding Chicken Stock as needed) or on low for 8 hours.
Pot or Dutch Oven- Same direction as Crock Pot…except faster! Brown the Bits in the Pot or Dutch Oven, then add the Salsa Verde directly into pan. Pull when the Cubes are tender or 165F.
Colorado Green Chili (Simple Version)
Ingredients
For Green Chili
- 32 oz. Salsa Verde
- 1 c. Chicken Stock
- 3 lbs. Pork Shoulder
- 1/2 tbsp. Garlic Powder
- 1 tbsp. Cumin
- 1 tbsp. Oregano
- 1 tsp. Black Pepper
- 1 tsp. Salt
For Garnish
- Cilantro
- Cotija Cheese
- Avocado
- Red Onion (pickled with Red Wine Vinegar)
- Tortilla Chips
Instructions
- Turn Crock Pot onto low.
- Dump all Salsa Verde and Chicken Stock into Crock Pot.
- Turn burner to medium and place heavy bottom pan.
- While pan is heating up, cube Pork Shoulder into 1″ cubes. Mix Garlic Powder, Cumin, Oregano, Black Pepper, and Salt in seperate bowl. Heavily season cubes with mixture.
- Once pan is to temperature, add Vegetable oil. Place cubes in pan evenly and brown all sides.
- When browned, all Pork cubes into Salsa Verde. (optional: Deglaze pan with White Wine. Pour reduction into Chili Verde.)
- Cook for 4 hours on high or 8 hours on low.
- Serve hot and garnish with all of the things!
- MUNCH!
Notes
If too thin, turn to high and let simmer until wanted consistency.
If too thick, add more Chicken Stock.
If you want more heat, minced Jalapenos and add to mixture.
Beings that it is store bought Salsa Verde, you may need to add some salt, to taste.
Colorado Green Chili
Ingredients
For Pork Shoulder Burnt Ends
- 3 lbs. Pork Shoulder
- 1tbsp. Cumin
- 1 tbsp. Oregano
- 1/2 tbsp. Garlic Powder
- 1 tsp. Black Pepper
- 1 tsp. Salt
- 1 c. Valentina Hot Sauce
- 1/2 c. Honey
- 1/8 c. Brown Sugar
For Green Chili
- 1 lb. Tomatillos (rough chop)
- 2 Poblano Peppers (whole)
- 2 Jalapeno Peppers (whole)
- 5 Garlic Cloves
- 1 Yellow Onion (large, quartered)
- 1 c. Cilantro
- 1 1/2 c. Chicken Broth
- 2 tbsp. Lime Juice
For Garnish
- Cilantro
- Cotija Cheese
- Avocado
- Tortilla Chips
Instructions
For Pork Shoulder Burnt Ends
- Preheat smoker to 300F.
- In small mixing bowl, mix Cumin, Oregano, Garlic Powder, Black Pepper, and Salt.
- Cube Pork Shoulder to 1″ cubes. Season Cubes with mixture. Place cubes on wire rack in baking sheet. Smoke for 2 hours.
- Mix Valentina, Honey, and Brown Sugar. After Pork Shoulder Cubes have smoked for 2 hours. Toss Cubes in sauce, place back on rack and smoke for 1 more hour. Dump in Green Chili Base once done.
For Green Chili
- Place oven on broil (high). Place Tomatillos, Poblanos, Jalapenos, Garlic Cloves, and Yellow Onion on baking sheet. Broil until charred.
- Pull from oven, destem Peppers and place ingredients including Cilantro in food processor. Pulse until desired consistency.
- Pour ingredients into Dutch Oven and add Chicken Broth and Lime Juice. Let simmer while Pork Shoulder is smoking. Add Pork once done smoking.
- Serve hot and garnish away!
Notes
If too thin, reduce in pot.
If too thick, add Chicken Stock.
Due to the Burnt Ends being done in Hot Sauce, they add a decent amount of heat to the dish. If more is wanted, increase number of Jalapenos to mixture.
