Introduction

Oh, chili! Just the word brings back so many wonderful memories. Growing up, chili was a weekend staple at our house, especially on those crisp autumn days when you just needed something warm and comforting to chase away the chill. And this Colorado Green Chili, also known as Chili Verde, is a true taste of home for me. It’s packed with so much flavor, a little bit of heat, and that incredible, soul-soothing warmth. The best part? It’s surprisingly easy to whip up, perfect for a weeknight dinner or a cozy weekend gathering.

Why You’ll Love This Recipe

Fast: While it simmers for a bit, the active prep time is super quick!
Easy: Simple steps that anyone can follow, even if you’re new to making chili.
Giftable: Once cooled, this chili freezes beautifully, making it a perfect homemade gift for friends and family.
Crowd-pleasing: The combination of tender pork, savory chilis, and hearty potatoes is a guaranteed hit with everyone.

Ingredients

Alright, let’s gather our goodies! This recipe is all about fresh, vibrant flavors.

2 cups roasted and chopped green chilis: You can buy these pre-roasted, or if you’re feeling adventurous, roast your own poblano or Anaheim peppers! The roasting adds a wonderful depth.
2-3 pound pork roast, shoulder or butt: This cut of pork becomes incredibly tender and flavorful as it cooks. It’s the star of the show!
2 tablespoons olive oil: Our go-to for browning that delicious pork.
1 teaspoon salt: To enhance all those wonderful flavors.
1 teaspoon pepper: For a little kick.
2 teaspoons minced garlic: Because everything is better with garlic!
1 yellow onion, diced: It adds a lovely sweetness as it softens.
7 cups chicken broth, divided: This is our flavorful base.
1 ½ cups tomatillo salsa (salsa verde): This adds a tangy, bright element that is just perfect.
1 tablespoon cumin: The quintessential chili spice.
½ teaspoon Mexican oregano: It has a slightly different, more robust flavor than Mediterranean oregano.
1 pinch ground cloves: Just a tiny pinch adds a subtle warmth and complexity. Trust me on this!
2 large potatoes, peeled and cubed: These soak up all the delicious flavors and make the chili so hearty.
1 lime, juiced: A little brightness at the end makes all the difference!
Masa flour, for thickening: This traditional corn flour gives the chili a lovely, authentic texture.

How to Make It

Let’s get cooking! It’s as easy as 1-2-3 (well, maybe 10 steps, but they’re all super simple!).

First things first, let’s prep our pork. Cut your pork roast into nice, 1-inch cubes. Then, give them a good sprinkle of salt and pepper.
In a large pot or Dutch oven, heat up your olive oil over medium-high heat. Once it’s shimmering, carefully add your pork cubes. You want to get a nice brown crust on all sides – this adds so much flavor! Once browned, take the pork out of the pot and set it aside.
Now, into the same pot, add your diced yellow onion. Cook it until it starts to soften and get a little translucent, which usually takes about 5-7 minutes. Then, toss in your minced garlic and cook for just about 1 more minute until you can smell that amazing aroma. Be careful not to burn the garlic!
It’s time to bring everything together! Return your browned pork to the pot. Add in your chopped green chilis, that lovely tomatillo salsa, cumin, Mexican oregano, and that tiny pinch of ground cloves.
Pour in 6 cups of the chicken broth. Give everything a good stir, then bring it all to a gentle simmer. Once it’s simmering, turn the heat down to low, pop a lid on, and let it cook for about 1.5 to 2 hours. You want that pork to be melt-in-your-mouth tender.
Once the pork is tender, it’s time for the potatoes! Add your peeled and cubed potatoes to the pot. If it looks like they aren’t mostly submerged, add the remaining 1 cup of chicken broth to make sure they cook up nicely.
Keep that lid on and continue to simmer for another 20-30 minutes, or until your potatoes are perfectly tender.
Now, for that perfect chili consistency. In a small bowl, whisk together 2-3 tablespoons of masa flour with a few tablespoons of water. This makes a smooth slurry. Stir this slurry into your chili.
Let the chili simmer for another 5-10 minutes, stirring occasionally, until it’s thickened up just the way you like it.
The finishing touch! Stir in the fresh lime juice right before serving. This really brightens up all the flavors.

Substitutions & Additions

This recipe is pretty forgiving, so feel free to play around!

Meat: If pork isn’t your favorite, chicken thighs or even beef chuck roast work beautifully.
Chilis: Don’t have roasted green chilis? You can use canned diced green chilis (mild or hot, depending on your preference) or even roast your own bell peppers and jalapeños for a different flavor profile.
Heat: Want it spicier? Add a diced jalapeño or serrano pepper along with the onions, or stir in some hot sauce at the end.
Vegetables: Feel free to add corn, zucchini, or even some black beans towards the end of the cooking time.

Tips for Success

A few little tricks to make your chili even more amazing:

Don’t skip browning the pork: This step is crucial for developing deep flavor.
Low and slow is key: Letting the chili simmer gently for a good amount of time allows the flavors to meld and the pork to become super tender.
Taste and adjust: Always taste your chili before serving and adjust salt, pepper, or spices as needed.
Prep ahead: You can chop your vegetables and cube your pork the day before to make cooking even faster.

How to Store It

This Colorado Green Chili is fantastic for leftovers! Once cooled, store it in an airtight container in the refrigerator for up to 3-4 days. It also freezes wonderfully! Portion it into freezer-safe containers or bags and it will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

FAQs

Q: Can I make this in a slow cooker?
A: Absolutely! Brown the pork and sauté the onions and garlic as directed. Then, combine everything (except the masa slurry and lime juice) in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Thicken with the masa slurry during the last 30 minutes of cooking.
Q: What do I serve with Chili Verde?
A: It’s delicious served with warm tortillas, cornbread, or over rice. Toppings like shredded cheese, sour cream, avocado, or a sprinkle of cilantro are also fantastic!
Q: Is this chili spicy?
A: The heat level depends on the green chilis you use. If you’re sensitive to spice, opt for mild green chilis and omit any extra peppers. You can always add more heat at the table!

Enjoy every cozy, flavorful bite of this wonderful Colorado Green Chili!

Colorado Green Chili (Chili Verde)

A cozy and flavorful Colorado Green Chili, also known as Chili Verde, packed with tender pork, savory chilis, and hearty potatoes. It's surprisingly easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2 30

Servings 6 servings

Equipment

Large pot or Dutch oven
Small bowl for masa slurry

Ingredients

Main ingredients

2 cups roasted and chopped green chilis can buy pre-roasted, or roast poblano or Anaheim peppers
2.5 pounds pork roast, shoulder or butt cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt for seasoning pork
1 teaspoon pepper for seasoning pork
2 teaspoons minced garlic
1 whole yellow onion diced
7 cups chicken broth divided
1.5 cups tomatillo salsa salsa verde
1 tablespoon cumin
0.5 teaspoon Mexican oregano
1 pinch ground cloves
2 large potatoes peeled and cubed
1 whole lime juiced
Masa flour for thickening, whisked with water

Instructions

Cut the pork roast into 1-inch cubes and season with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides, then remove and set aside.
Add diced yellow onion to the pot and cook until softened and translucent (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
Return the browned pork to the pot. Add chopped green chilis, tomatillo salsa, cumin, Mexican oregano, and ground cloves.
Pour in 6 cups of chicken broth, stir, and bring to a gentle simmer. Reduce heat to low, cover, and cook for 1.5 to 2 hours, until the pork is tender.
Add the cubed potatoes to the pot. If not mostly submerged, add the remaining 1 cup of chicken broth.
Cover and continue to simmer for another 20-30 minutes, or until potatoes are tender.
In a small bowl, whisk together 2-3 tablespoons of masa flour with a few tablespoons of water to create a slurry.
Stir the masa slurry into the chili and simmer for another 5-10 minutes, stirring occasionally, until thickened.
Stir in fresh lime juice just before serving.

Notes

This chili freezes beautifully and can be made ahead. Adjust spice level by choosing your preferred green chilis. Serve with tortillas, cornbread, or over rice, with toppings like cheese, sour cream, or cilantro.