Colorado Green Chili

From Cook's Country | October/November 2013

Why this recipe works:

Unlike Texas chili, this Colorado dish is based on pork and lots of green Hatch chiles. Since you have to mail-order real Hatch chiles, we approximate the flavor with Anaheims and jalapeños. Halving the Anaheims before roasting means no tedious flipping, and pureeing half of the chiles (along… read more

Unlike Texas chili, this Colorado dish is based on pork and lots of green Hatch chiles. Since you have to mail-order real Hatch chiles, we approximate the flavor with Anaheims and jalapeños. Halving the Anaheims before roasting means no tedious flipping, and pureeing half of the chiles (along with a can of diced tomatoes) while chopping the other half by hand creates texture. Pork butt is rich and meaty, and starting it in a covered pan with water until the fat renders lets us brown it all in one batch. Using the oven to cook the chili provides gentle heat—and hands-off cooking—and finishing the stew with the chopped, roasted jalapeños adds a fresh hit of heat.

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Serves 6

The chiles can be roasted and refrigerated up to 24 hours in advance.

Ingredients

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