Colorado Green Chili
- 3 poblano peppers, seeded and diced
- 1 can diced tomatoes with green chiles
- 1 cup diced jalapeño peppers
- 1 pound pork loin, diced
- 2 tablespoons butter
- 1 cup diced onion
- 4 tablespoons minced garlic
- 6 cups chicken broth, divided
- 1 cup water
- 1 teaspoon ground white pepper
- ½ teaspoon ground cumin
- ½ cup butter
- 1 cup flour
- 2 chicken bouillon cubes
- salt and ground black pepper to taste
For best results, we recommend using:
- Combine diced poblano peppers, jalapeños, and tomatoes with green chilies in a food processor or blender and puree, for about 2 to 3 minutes; set aside. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- In a large pot, melt butter over medium-high heat and brown diced pork, about 5 minutes.
- Add onions and garlic and stir until onions are soft, about 3 minutes.
- Pour pureed peppers, jalapeños, and tomatoes with green chilies mixture into the same pot as pork along with 2 cups chicken broth, and 1 cup water; add pepper and cumin, and cook over low heat, about 1 hour, stirring occasionally.
- In a saucepan melt ½ cup butter over medium-low heat; whisk flour and two chicken bouillon cubes and stir until cubes are dissolved; slowly add 4 cups chicken broth and continue stirring until a thick roux has formed.
- Add the flour mixture to the green chili and stir well. Simmer over low heat for an additional 20 minutes, stirring occasionally.
- Serve green chili as a sauce over eggs, biscuits, burritos, burgers, and more. Refrigerate leftovers up to 5 days.
Chicken can be used instead of pork for a lighter soup. Want to turn it into a vegetarian recipe? Omit the pork altogether and use vegetable stock and bouillon for the same great flavor. For heartier chili, use beef stock instead of chicken broth.
What others are saying
Laura Griffin says:
These green chili was so good! I didn't want meat in mine, so after cooking in the pork, I strained the sauce and removed the meat. This chili is so good on enchiladas, I love it.
Jessica Scott says:
Tried this recipe and it's super good! perfect for smothering on your burrito! Having visited Colorado and tasting green chili from there, I'd say this recipe is spot on!
Ashley Bowman says:
So good on eggs! Perfect amount of heat and not too spicy. Next time I may try to make it with chicken instead of pork.