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Colorado Green Chili (Chile Verde)

Colorado Green Chili (Chile Verde)

Cost $15, save $10

Source: Recommended by CookPal

  • 75 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Proteins

    • 🐖 1 ½ pounds cubed pork stew meat

  • Broth and Liquids

    • 1 tablespoon olive oil
    • 🥣 5 cups chicken broth

  • Vegetables

    • 🧅 1 large yellow onion, diced
    • 2 cups chopped, roasted green chiles
    • 🧄 4 cloves of garlic, minced
    • 🍅 1 (14.5 ounce) can diced tomatoes with juice

  • Seasoning

    • 1 ½ cups tomatillo salsa
    • ½ teaspoon dried oregano
    • 1 pinch ground cloves
    • salt and pepper to taste

STEPS

1

Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.

2

Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.

3

After 20 minutes, transfer 2 cups of soup (without any pork pieces) to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally, until pork is very tender, at least 35 minutes more.

NUTRIENTS

Per 1 serving

🔥

323

Calories

  • 23
    Protein
  • 12
    Carbs
  • 19
    Fats

💡 Use fresh roasted green chiles for the best flavor, or frozen diced chiles as a convenient alternative.To achieve a richer texture, ensure proper blending of reserved soup before mixing back into the pot.Serve this chili over oven-baked burritos, or pair with beans and rice for a complete meal.