As fall and football season rolls in, so does the time for comfort food…which means it’s time to make my favorite green chili!
In Colorado, roadside stands pop up everywhere selling fresh Pueblo chilis. I always stop by one to snag some to stock our freezer and spice up my favorite fall recipes.
As a Coloradan, I tend to go overboard with my love for green chili. Not only do I eat it in a bowl with a side of tortillas, but I will also smother it on eggs, add it to breakfast burrito, or even atop my nachos!
Over 11 years of marriage, I’ve perfected this recipe thanks to the ones my father-in-law and sister-in-law have shared with me. Over the years, I’ve made some changes based on our family preferences…and just like that, we have a thick, chunky green chili stew that is delicious on its own or smothered on top of your favorite Mexican dishes.
We love to share recipes that are easy and adaptable to your families’ dietary restrictions and time constraints. This recipe can easily be made vegetarian, vegan, and gluten-free. The ingredients can be tossed into a slow-cooker or Instapot to simplify the cooking process.
Colorado Pork Green Chili
As fall and football season rolls in, so does the time for comfort food…which means it's time to make my favorite green chili!
- 1 Yellow Onion
- 3 Cloves Pressed Garlic
- 1 28 oz can Fired Roasted Diced Tomatoes
- 1 lb Ground Pork
- 1 lb Thin Cut Pork Chops (Diced)
- 32 oz Chicken Broth (Can Substitute with Vegetable Broth)
- 2 tbsp Corn Starch
- 1 tbsp Olive Oil
- 2 cups Diced green chilis
- Garlic, salt, and pepper to taste
Dice all of your ingredients.
Add olive oil and pressed garlic to a pot. Heat until the garlic is fragrant.
Add diced onion to the pot.
Season with garlic, salt and pepper. Cook ground pork and diced pork chops in a separate pan until cooked thoroughly. Drain and add meat into the pot with the onions and garlic.
Sprinkle 2 tbsp. of corn starch onto the pork, onion mixture and mix.
Cover the ingredients with chicken broth.
Season with pepper and garlic salt to taste.
Add in diced green chilis and simmer for at least an hour. The longer you simmer ingredients the better.
If you don’t have access to freshly roasted green chilis, the Latin food aisles in the grocery store have canned (diced) green chilies that work well in the recipe. The canned option can help manage the spiciness of the stew as well. Sometimes the roadside chilies can have unpredictable spice!
Did you give this green chili recipe a try? If so, how spicy did you make it? I’d love to hear your thoughts about my family favorite. Meghan also makes a delicious green chili as well, that is completely different from this recipe. The variations are endless and we love trying them all!