Colorado Green Chili (Chile Verde)
Description
This Colorado-style green chili features tender chunks of pork stewed together with roasted green chile peppers, tomatillo salsa, and diced tomatoes.
Ingredients
•
1 tablespoon olive oil
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1 1/2 pounds cubed pork stew meat
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salt and pepper to taste
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1 large yellow onion, diced
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4 cloves garlic, minced
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5 cups chicken broth
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2 cups chopped, roasted green chiles
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1 (14 1/2 ounce) can diced tomatoes with juice
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1 1/2 cups tomatillo salsa
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1/2 teaspoon dried oregano
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1 pinch ground cloves
Directions
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.