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Colorado Chile Verde

4.6
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PREP TIME
15 min
COOKING TIME
75 min
TOTAL TIME
95 min
SERVINGS
6 servings
Dinner U.S.
Colorado Chile Verde
Ingredients
  • 1 tablespoon olive oil
  • 1 1/2 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 1/2 cups tomatillo salsa
  • 1/2 teaspoon dried oregano
  • 1 pinch ground cloves
Instructions
1
Preheat a large Dutch oven or pot over medium-high heat, allowing the oil to warm up. Sprinkle pork with salt and pepper before searing it in hot oil until it's evenly golden brown on all sides, taking approximately 7 minutes. Remove the pork from the pot and place it on a plate.
2
Lower the heat to medium, then sauté sliced onions alongside minced garlic until they soften and become translucent, approximately 5 minutes. Return the pork to the pot; combine it with chicken broth, diced green chiles, tomatoes with their juice, and tomatillo salsa. Add a pinch of oregano and ground cloves for flavor. Bring the mixture to a gentle simmer over medium-high heat, then reduce it to low-medium heat and cover the pot. Let it cook for 20 minutes.
3
After 20 minutes, transfer 2 cups of the chili mixture to a blender. Secure the lid with a towel and carefully start blending, using short pulses to initiate movement before leaving it on to puree. Continue blending until smooth, then pour the blended mixture back into the cooking pot.
4
To achieve a thicker consistency for your chili, continue to simmer it occasionally until the pork becomes extremely tender, adding an additional 35 minutes to the cooking time.