Description
This Savory Colorado Green Chili is a comforting and hearty stew featuring fresh or roasted Anaheim or Hatch chiles, tender pork or chicken, and a blend of aromatic spices. Slow-cooked in a flavorful broth, this dish brings warmth and a mild spicy kick perfect for chilly days or a cozy family dinner.
Ingredients
Scale
Chiles and Meat
- 2 cups Anaheim or Hatch Chiles (fresh or roasted)
- 1 pound Meat (pork or chicken) (can substitute with spicy sausage)
Vegetables and Aromatics
- 4 cloves Garlic (minced)
- 1 large Onion (chopped, yellow onion)
Spices and Seasoning
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- Salt, to taste
- Pepper, to taste
Liquids and Thickeners
- 4 cups Broth (chicken or vegetable) (low-sodium preferred)
- 2 tablespoons Cornstarch (optional)
Instructions
- Prepare the ingredients: Roast or prepare your Anaheim or Hatch chiles if not using pre-roasted. Chop the onion and mince the garlic. Cut the pork or chicken into bite-sized pieces.
- Sauté aromatics and meat: In a large pot or Dutch oven over medium heat, add a small amount of oil and sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes. Add the meat and cook until browned on all sides.
- Add chiles and spices: Stir in the roasted or fresh chiles, cumin, and oregano. Cook for another 1-2 minutes to allow the spices to release their flavors.
- Add broth and simmer: Pour in the 4 cups of broth (chicken or vegetable). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 45-60 minutes until the flavors meld and the meat is tender.
- Optional thickening: If you prefer a thicker chili, mix 2 tablespoons of cornstarch with a small amount of cold water to make a slurry. Stir this into the chili and cook for an additional 5 minutes until the chili thickens.
- Final taste adjustment and serving: Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or grated cheese if desired, alongside warm tortillas or crusty bread.
Notes
- This recipe works well with either pork or chicken, and spicy sausage can be used as a flavorful substitute.
- Using low-sodium broth helps control the saltiness in the chili.
- Roasting the chiles before adding enhances the depth of flavor.
- Cornstarch is optional and used only if a thicker consistency is preferred.
- This recipe can be adjusted for spiciness by choosing milder or hotter chiles.
