Colorado Green Chili

Roasted Green Chiles

• 2¼ pounds fresh Pueblo, Hatch, or Anaheim green chiles (about 12–16 large chiles; or use 4½ packed cups roasted, peeled, seeded, and chopped green chiles)

Pork and Green Chile

• 3 pounds boneless pork shoulder or pork butt (trimmed of hard exterior fat and cut into ¾-inch cubes)
• 2 teaspoons fine sea salt (divided, plus more to taste)
• 1 teaspoon black pepper (coarse, freshly ground)
• 2 tablespoons avocado oil or rendered pork lard (plus more only if needed)
• 1 large yellow onion (small dice, about 1½ cups)
• 1 medium jalapeño (seeded and finely chopped; use 2 for additional heat)
• 5 garlic cloves (minced)
• 1½ teaspoons cumin (ground)
• 1 teaspoon dried Mexican oregano (crumbled)
• ½ teaspoon coriander (ground)
• ¼ cup all-purpose flour (30 g)
• 1 can fire-roasted diced tomatoes (14½ ounces/411 g, with juices)
• 5 cups low-sodium chicken stock (divided, plus more as needed)
• 1 large bay leaf

For Serving

• sharp cheddar or Monterey Jack cheese (shredded)
• white onion (small dice)
• cilantro (chopped)
• lime wedges
• flour tortillas (warmed)

Instructions

1. Roast the Green Chiles: Position an oven rack approximately 6 inches beneath the broiler and line one or two rimmed baking sheets with aluminum foil. Arrange the green chiles in a single layer. Broil for 10–15 minutes, turning every few minutes, until the skins are blistered and blackened on all sides.2¼ pounds Pueblo, Hatch, or Anaheim green chiles
2. Steam the Chiles: Transfer the hot chiles to a large heatproof bowl and cover tightly with a plate, lid, or aluminum foil. Let them steam for 15 minutes, until the skins loosen and the chiles are cool enough to handle.roasted green chiles
3. Peel and Clean the Chiles: Rub away the loose skins with your fingers or a paper towel. Do not rinse the chiles under water. Remove the stems, seeds, and any firm interior membranes, then pat the chiles dry.steamed green chiles
4. Chop and Divide the Chiles: Chop the prepared chiles into pieces approximately ¼ inch wide. Measure 2 cups into a blender and reserve the remaining approximately 2½ cups for the braise.4½ cups roasted chopped green chiles, divided
5. Blend the Chile-Tomato Base: Add the fire-roasted tomatoes and 1 cup of the chicken stock to the blender with the 2 cups green chiles. Pulse until mostly smooth but still visibly flecked with chile and tomato. Do not blend it into a perfectly uniform purée.2 cups roasted green chiles, 1 can fire-roasted tomatoes, 1 cup chicken stock
6. Season the Pork: Pat the pork thoroughly dry. Season it evenly with 1½ teaspoons of the fine sea salt and the black pepper.3 pounds pork shoulder, 1½ tsp fine sea salt, 1 tsp black pepper
7. Brown the First Batch: Heat 1 tablespoon of the avocado oil or lard in a large Dutch oven over medium-high heat. Add approximately one-third of the pork in a single uncrowded layer. Cook without moving it for 2–3 minutes, then turn and brown the remaining sides. Transfer the pork to a bowl.1 tbsp avocado oil or lard, one-third of the seasoned pork
8. Brown the Remaining Pork: Repeat with the remaining pork in two batches, adding the second tablespoon of oil only as needed. Do not cook the pork completely through.remaining seasoned pork, remaining avocado oil or lard as needed
9. Adjust the Fat: Once all of the pork is browned, leave approximately 3 tablespoons of rendered fat in the Dutch oven. Spoon away any large excess. If the pot contains less than 3 tablespoons, add enough avocado oil or lard to make up the difference.rendered pork fat or additional oil as needed
10. Sauté the Onion and Jalapeño: Reduce the heat to medium. Add the yellow onion and jalapeño. Cook for 6–8 minutes, stirring occasionally, until the onion is soft and beginning to develop light golden color around the edges.1 large yellow onion, 1 jalapeño
11. Add the Garlic and Seasonings: Add the garlic, cumin, Mexican oregano, and coriander. Cook for 30–45 seconds, stirring constantly, until fragrant.5 garlic cloves, 1½ tsp cumin, 1 tsp Mexican oregano, ½ tsp coriander
12. Build the Roux: Sprinkle the flour evenly over the onion mixture. Cook for 2–3 minutes, stirring constantly, until the flour completely coats the vegetables and loses its raw aroma. The mixture should look lightly golden but should not become dark brown.¼ cup all-purpose flour
13. Fry the Chile-Tomato Base: Slowly add the blended chile-tomato mixture to the pot while stirring vigorously. Scrape the bottom of the Dutch oven to release the browned pork fond. Cook for 4–5 minutes, stirring frequently, until the mixture thickens, darkens slightly, and begins leaving a brief trail across the bottom of the pot.blended chile-tomato base
14. Add the Stock: Gradually stir in the remaining 4 cups chicken stock, adding approximately 1 cup at a time so the roux remains smooth.4 cups chicken stock
15. Build the Green Chile: Add the reserved chopped green chiles, browned pork and any juices collected in the bowl, bay leaf, and remaining ½ teaspoon fine sea salt. Stir thoroughly.2½ cups chopped roasted green chiles, browned pork, 1 bay leaf, ½ tsp fine sea salt
16. Bring to a Simmer: Increase the heat to medium-high and bring the chile just to a gentle simmer. Avoid a hard rolling boil.assembled green chile
17. Braise the Pork: Reduce the heat to low and position the lid slightly ajar. Simmer for 1 hour 30 minutes, stirring every 20–30 minutes and scraping the bottom of the pot.partially covered green chile
18. Check the Pork: Test several pieces of pork. They should be beginning to soften but may not yet be fully tender. If the liquid has reduced below the level of the pork, add chicken stock or water ¼ cup at a time.additional chicken stock or water as needed
19. Finish Uncovered: Remove the lid and continue simmering gently for another 30–45 minutes, stirring occasionally, until the pork separates easily when pressed with a spoon and the chile has thickened to a spoonable, gravy-like consistency.uncovered green chile
20. Adjust the Texture: If the pork is tender but the chile is thinner than desired, continue simmering uncovered for 10–15 minutes. If it is thicker than desired, stir in additional chicken stock ¼ cup at a time.additional chicken stock as needed
21. Finish the Seasoning: Remove and discard the bay leaf. Taste the chile and add more fine sea salt, black pepper, or cumin only if needed. If the flavor tastes heavy or flat after the salt is correct, stir in 1–2 teaspoons fresh lime juice or apple cider vinegar.fine sea salt, black pepper, cumin, lime juice, or apple cider vinegar as needed
22. Rest the Green Chile: Remove the pot from the heat and let the chile rest uncovered for 15 minutes. Skim away any excessive surface fat, leaving a small amount for flavor.finished Colorado pork green chile
23. Serve: Ladle the green chile into bowls or spoon it over burritos, eggs, enchiladas, burgers, fries, or chiles rellenos. Finish with shredded cheese, diced white onion, chopped cilantro, and lime as desired. Serve with warm flour tortillas.cheese, white onion, cilantro, lime wedges, flour tortillas