Colorado Green Chili

Green chili? That’s right! It’s The Colorado twist with a pile of chiles on everyone’s favorite bowl of comfort food. And this recipe is right on the money.


- Water - Boneless pork butt - Salt - Anaheim chilies - Jalapeno chilies - Tomatoes - Vegetable oil - Onion chopped - Garlic cloves - Cumin - Flour - Chicken broth - Cayenne pepper - Lime


Heat a large Dutch oven over medium heat. Add water, pork, and ½ teas salt. Cover and cook for 20 minutes, stirring every now and then so that no one piece gets too brown on the bottom. 

Uncover and increase heat to medium-high. Continue cooking for 15 to 20 minutes, stirring often, to brown pork. Transfer pork to a bowl and set aside.

Move oven rack to lowest position and set the other to the top position. Preheat the broiler. Line a baking sheet with aluminum foil and spray with baking spray.

Split and stem the Anaheim chilies. Arrange them skin side up on the baking sheet. Add the jalapenos and place on upper rack and broil until blackened and soft, 15 to 20 minutes.

Flip the jalapenos halfway through cook time. When done cooking, put the peppers in a bowl and cover with foil. Let sit for 5 minutes.

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