Colorado Pork Green Chili

🧂 Ingredients

• 2 lbs pork shoulder

  cut into 1-inch cubes
• 1 lb green chilies

  roasted, peeled, and chopped
• 1 large onion

  chopped
• 4 cloves garlic

  minced
• 1 lb tomatillos

  husked, washed, and chopped
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• ¼ cup flour

  optional, for thickening
• Water

  if needed to adjust consistency

Instructions

• 1 Heat olive oil in a large pot over medium-high heat. Season the pork with salt
  and pepper, then sear in batches until browned. Remove pork and set aside.
• 2 In the same pot, add the onion and garlic, cooking until soft. Return the pork
  to the pot.
• 3 Add the roasted green chilies, tomatillos, chicken broth, cumin, and oregano.
  Bring to a boil, then reduce heat to low and simmer, uncovered, for about 2
  hours or until the pork is tender.
• 4 If a thicker chili is desired, mix flour with a small amount of water to create
  a slurry and stir into the chili. Cook for an additional 10-15 minutes until
  thickened.
• 5 Adjust seasoning with salt and pepper to taste. Serve hot.

Nutrition Info