Colorado Green Chili (Chile Verde)

4.6
(138)
110 Reviews
16 Photos

This Colorado green chili is my version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Submitted by ROSIE55
Updated on November 18, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
close up of green chili on spoon
16
16
16
16
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 35 mins
Servings:
6
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon olive oil

  • 1 ½ pounds cubed pork stew meat

  • salt and pepper to taste

  • 1 large yellow onion, diced

  • 4 cloves garlic, minced

  • 5 cups chicken broth

  • 2 cups chopped, roasted green chiles

  • 1 (14.5 ounce) can diced tomatoes with juice

  • 1 ½ cups tomatillo salsa

  • ½ teaspoon dried oregano

  • 1 pinch ground cloves

Directions

  1. Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.

  2. Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.

  3. After 20 minutes, transfer 2 cups of soup (without any pork pieces) to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally, until pork is very tender, at least 35 minutes more.

Editor's Note:

Please note the differences in ingredient amounts, as well as the adaptation of using an Instant Pot when using the magazine version of this recipe.

235 home cooks made it!

Nutrition Facts (per serving)

323 Calories
19g Fat
12g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 323
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 31%
Cholesterol 68mg 23%
Sodium 888mg 39%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 23g 46%
Vitamin C 39mg 43%
Calcium 62mg 5%
Iron 3mg 14%
Potassium 634mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.