As with normal chili there are many different types of Chile Verde (green chili). There are Slow Cooker Chile Verdes, Chicken Chile Verde, and Colorado Chile, just to name a few. As with many foods (like the burger and the pizza) when the concept is great and the food is versatile, many variations are going to happen.
Colorado Green Chili
Chile Verde is a favorite in the state of Colorado which gets its rich green color from tomatillos which are small, firm and tart. This is great to serve with oven baked burritos. The Pork shoulder should be slowly cooked until tender. This broth can be on the thin side so you may want to use a thickening agent if you prefer a less soupy consistency.
Click here to see the original recipe from allrecipes.com
- 1 tablespoon olive oil
- 1 1/2 pounds cubed pork stew meat
- salt and pepper to taste
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cups chopped, roasted green chiles
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 1/2 cups tomatillo salsa
- 5 cups chicken broth
- 1/2 teaspoon dried oregano
- 1 pinch ground cloves
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into 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 puree. Puree 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 the pork is very tender, at least 35 minutes more.
You will love this Colorado Green Chile. For more great authentic Mexican recipes check out our blog or if you prefer to let someone else handle the cooking duties (and the dishwashing duties) for the night, come visit Casa Blanca Mexican Restaurant in Andover, North Andover, Haverhill, or North Billerica, MA.