Get ready to tantalize your taste buds with a dish that embodies the heart and soul of Mexican cuisine! Colorado Style Pork Green Chili is not just a meal; it's an experience that warms you from the inside out. With tender pork shoulder simmered to perfection in a zesty green chili sauce, this recipe promises to be a crowd-pleaser for family gatherings or cozy nights in. Imagine the rich aromas wafting through your kitchen, inviting everyone to the table. Are you ready to dive into this flavorful adventure? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 pounds pork shoulder, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups green chili peppers, chopped
- 4 cups chicken broth
- 1 tablespoon ground cumin
- Salt and pepper to taste
Instructions
- Trim excess fat from pork shoulder and cut into 1-inch cubes, patting meat dry with paper towels to ensure proper browning.
- Season cubed pork generously with salt, pepper, and ground cumin, ensuring even coating on all meat pieces.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with a small amount of oil to prevent sticking.
- Brown pork cubes in batches, creating a deep golden-brown crust on all sides. This process should take about 5-7 minutes per batch, transferring browned meat to a separate plate.
- In the same pot, add chopped onions and sauté until translucent and slightly caramelized, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to burn.
- Return browned pork to the pot and add chopped green chili peppers, stirring to combine all ingredients.
- Pour in chicken broth, ensuring all ingredients are mostly covered, and bring mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let the chili simmer slowly for
- 5 to 2 hours, stirring occasionally.
- Check meat tenderness periodically; pork should be extremely tender and easily break apart with a fork.
- If needed, adjust seasoning with additional salt, pepper, or cumin to taste during the last 30 minutes of cooking.
- Once meat is tender and sauce has thickened, remove from heat and let rest for 10-15 minutes before serving.
- Serve hot, optionally garnished with fresh cilantro, lime wedges, or additional chopped green chilies.
Tips
- Choose the Right Cut: For the best flavor and tenderness, use a well-marbled pork shoulder. The fat renders during cooking, making the meat juicy and flavorful.
- Patience is Key: Allow the pork to brown properly in batches. This step is crucial for developing a deep, rich flavor in your chili.
- Adjust the Heat: If you prefer a spicier chili, consider adding jalapeños or a dash of cayenne pepper along with the green chilies.
- Simmer Low and Slow: The longer you let the chili simmer, the more the flavors meld together. Aim for at least
- 5 to 2 hours for the best results.
- Taste and Adjust: Don’t forget to taste your chili during the last 30 minutes of cooking. Adjust the seasoning with salt, pepper, or cumin to suit your palate.
- Garnish for Greatness: Serve your chili with fresh cilantro, lime wedges, or additional chopped green chilies for a burst of freshness that complements the rich flavors.
- Make It Ahead: This dish tastes even better the next day! Consider making it in advance and reheating for an easy and delicious meal.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 8g
Protein: 35g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 110mg
