Here’s a classic Colorado-style green chili — rich, hearty, and packed with flavor. Unlike red chili, this version focuses on green chiles, tomatillos, and pork or chicken for that authentic Southwest taste.

🌶️ Colorado-Style Green Chili

Serves 6–8

Ingredients

2 lbs pork shoulder (or chicken thighs), cut into 1-inch cubes
2–3 tbsp vegetable oil
1 medium onion, diced
4–5 cloves garlic, minced
1 lb roasted green chiles (Hatch or Anaheim), peeled and chopped
4–5 medium tomatillos, husked and chopped
1 tsp ground cumin
1 tsp smoked paprika (optional)
1 tsp oregano (preferably Mexican)
2–3 cups chicken or vegetable broth
Salt & pepper to taste
Juice of 1 lime
Optional toppings: shredded cheese, sour cream, cilantro, diced avocado

Instructions

1. Roast the Chiles and Tomatillos

Roast green chiles under a broiler or on a stovetop flame until skin blisters.
Peel and chop.
Optionally, roast tomatillos for extra depth of flavor.

2. Brown the Meat

Heat oil in a large pot or Dutch oven over medium-high heat.
Brown pork or chicken cubes on all sides (about 5–7 minutes).
Remove and set aside.

3. Sauté Aromatics

In the same pot, sauté onions until translucent (~3–4 minutes).
Add garlic and cook 1 minute more.

4. Combine Ingredients

Return meat to pot.
Add chopped chiles, tomatillos, cumin, paprika, and oregano.
Stir to coat evenly.

5. Simmer

Add broth just until ingredients are covered.
Bring to a boil, then reduce heat and simmer 1–1.5 hours (pork) or 30–40 minutes (chicken) until meat is tender.
Stir occasionally and adjust liquid as needed.

6. Finish & Serve

Season with salt, pepper, and lime juice.
Serve hot with tortilla chips, over rice, or with warm flour tortillas.
Add optional toppings like cheese, sour cream, avocado, or fresh cilantro.

💡 Tips for Authentic Flavor

Hatch chiles give the signature Colorado flavor. Substitute with Anaheim if unavailable.
For thicker chili, remove some broth and blend part of the mixture before serving.
Green chili can be made a day ahead — flavors improve overnight.

If you want, I can give you a “quick 30-minute version” that still tastes like authentic Colorado green chili — perfect for weeknights.

Do you want me to do that?

Colorado Style Green Chili