Southern Colorado Pork Green Chili
This Southern Colorado Pork Green Chili is a delicious and flavorful stew made with tender chunks of pork, roasted green chilies, and diced tomatoes with green chilies. The addition of a lightly toasted roux made from the fat of the pork adds a rich and hearty thickness to the chili. Served hot with a sprinkle of fresh cilantro, this recipe is perfect for a cozy dinner or entertaining guests on a cold evening.
Ingredients
- 2 lbs pork shoulder cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 medium onions diced
- 6-8 garlic cloves minced
- 2 cups roasted green chilies peeled and chopped (Anaheim or Pueblo chilies are recommended)
- 1 10 oz can Rotel diced tomatoes and green chilies
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 4 cups chicken broth
- 2 tbsp all-purpose flour
- Chopped fresh cilantro for garnish
Instructions
- Heat 2 tbsp of vegetable oil in a large pot over medium-high heat. Add the pork and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
- Remove the pork from the pot and set aside. Leave the rendered pork fat in the pot.
- Add the onions and garlic to the pot and cook until the onions are translucent, about 5 minutes.
- In the same pot, use a wooden spoon to move the onions and garlic aside, and make a space in the center. Add 2 tbsp of all-purpose flour to the center of the pot and stir constantly until the mixture turns a light golden brown color, about 3-4 minutes.
- Stir in the green chilies, Rotel tomatoes and green chilies, cumin, oregano, and salt. Cook for 2-3 minutes, stirring constantly.
- Add the browned pork back to the pot and pour in the chicken broth. Bring the mixture to a boil. Reduce heat to low and simmer for 1 1/2 to 2 hours, or until the pork is tender and falls apart easily.
- Serve hot, garnished with chopped cilantro.