Colorado Pork Green Chili (Crock pot)
Colorado Green Chili is a delicious, hearty soup that features roasted green chiles, tender pieces of pork, roasted tomatoes, and a rich, savory broth. This dish is typically slow cooked to bring out intense flavors and can be anywhere from mild to really spicy, depending on the chiles you choose. Whether you pour it over eggs, slather it on burritos with fresh tortillas, or eat it straight from the bowl, this green chili strikes a wonderful balance between heat and savory goodness. It's truly the ideal comfort food for those chilly fall evenings and cold winter nights.
Equipment
- Crock-Pot 7-Quart Slow Cooker
- Lodge 6 Quart Enameled Cast Iron Dutch Oven
Ingredients
- 1-2 Lbs Pork top pork loin, pork shoulder, pork butt
- 15 oz diced tomatoes fire roasted
- 24 oz bag New Mexico Green Chiles can substitute with canned fire roasted green chiles, diced will need 4-5 of the 7oz cans
- 32-48 oz chicken broth
- ½ cup hard white freshly milled flour mill ¼ cup berries
- 8 Tbsp butter
- ½ onion diced
- 1½ Tbsp cumin
- ½ tsp smoked paprika
- 1 tsp salt and pepper each
Garnish or Topping Suggestions
- Avocado sliced or diced
- Colby Jack, Mild Cheddar, or Mexican cheese shredded
- lime freshly squeezed
- sour cream
- warm tortillas
- tortilla chips
Instructions
- First, peel, deseed, and dice our green chiles. Can skip this step if using frozen or canned green chiles
- Place the pork inside the slow cooker. If you prefer to dice the pork, dice into small pieces and generously season the pork with salt and pepper. Then, sear the cubed pork in olive oil over medium-high heat in a large Dutch oven or large pot.
- In a small skillet, add a tablespoon of oil and cook chopped onions and minced garlic until caramelized and translucent. If you choose to brown your pork, remove it from the Dutch oven and place it in the slow cooker, and cook the onion and minced garlic in the rendered pork fat.
- Add onion, garlic, 1 can of fire roasted tomatoes, 3 cups chicken broth, green chiles, salt, pepper, cumin, and paprika over the pork in the slow cooker.
- Cook on low 8-10 hours or on high 4-5 hours.
- Make the roux. In a medium saucepan, add 8 tablespoons of butter, over low-medium heat. Stir frequently until melted. Once butter is melted add 1/2 cup of flour stirring constantly for about 1 minute, until flour is lightly browned. Slowly add 1-2 cups chicken broth whisking constantly until thickened. Pour roux into the green chili in the slow cooker and stir to incorporate.
- Shed the pork unless diced in the beginning.
- Add the shredded pork back to the chili. Let it all simmer together until the chili has thickened, about 20 minutes.
- Enjoy!
Notes
*If roasting your own green chiles you will need 18-24 chiles. New Mexico green chiles, Colorado Pueblo green chiles, Poblano peppers or Anaheim peppers all work.
*Store in airtight container in refrigerator 5-7 days or freeze up to 4 months.