Colorado Green Chili
A comforting and flavorful stew that showcases the bold taste of roasted green chilies and tender pork, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb pork shoulder, diced Use a good quality pork shoulder.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups green chilies, roasted and chopped Quality of chilies affects flavor.
- 2 cups chicken broth Can substitute with vegetable broth.
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste none Salt
- to taste none Pepper
Garnish
- 1/4 cup cilantro, chopped For garnish.
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the diced pork and brown on all sides.
- Once the pork is browned, add the chopped onion and minced garlic, cooking until soft and fragrant.
- Stir in the roasted green chilies, chicken broth, cumin, oregano, salt, and pepper. Mix well to combine all ingredients.
- Bring the mixture to a simmer and cook for at least 1 hour, or until the pork is tender and the flavors meld together.
- Serve hot, garnished with chopped cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in portions for up to 3 months. Adjust spice levels by selecting different types of green chilies.