How To Make Colorado Green Chili (Chile Verde)
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Serves:
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 4 roasted green chilies, peeled, seeded, and chopped
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon vegetable oil
- 3 cups chicken broth
- 1 cup water
- Salt, to taste
- Optional toppings: chopped cilantro, sliced avocado, shredded cheese, lime wedges
Instructions
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Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
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Add the pork cubes and cook until browned on all sides.
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Remove the pork from the pot and set aside.
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In the same pot, add the diced onion and minced garlic. Cook until softened and fragrant.
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Add the roasted green chilies, cumin, and dried oregano. Stir well to combine.
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Return the browned pork cubes to the pot and pour in the chicken broth and water.
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Bring the mixture to a boil, then reduce heat to low and simmer, covered, for about 2 hours or until the pork is tender and the flavors have melded together.
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Season with salt to taste.
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Serve the Colorado Green Chili hot, garnished with your favorite toppings.
Nutrition
- Calories : 345kcal
- Total Fat : 16g
- Saturated Fat : 4g
- Cholesterol : 104mg
- Sodium : 923mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 38g
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