This Award Winning Colorado Green Pork Chili is delicious and comforting, packed with flavor and tender chunks of pork! It’s perfect for a chilly evening or game day.
I just missed National Chili Day. I had every intention of getting Colorado Green Pork Chili recipe posted beforehand, but I’ve been behind all week and it just didn’t happen.
It’s been busy around here — but a good busy.
We have a rare week off from indoor track, and next week we’ll be headed to Boston to watch our daughter run the mile at New England’s. She’s had a fabulous indoor season…two conference championships, and three state championships between class and open championships. Yes, I’m definitely a proud mama.
I started massage therapy a couple of weeks ago, and it has been a lifesaver. My neck and back are thanking me big time.
I mentioned last week that Ford’s Driving on Energi asked me to participate in their program driving one of their Ford C-MAX ENERGI, a plug-in hybrid, for a few months.
*Please know that while I do have the use of this car for several months, and I am being compensated, my opinions will always be my own.
I have to say I am loving driving a hybrid!
Once a week I try to give myself a change of pace, and I have lunch at a coffee shop on our town Green while I work on blog related projects. There is a charging station on our Green, so I plug in the car while I’m there.
Check out this mileage! 106.8 MPG!! I’ve been driving this car for 4 weeks now and have put in a half of a tank of gas. Talk about efficient!
So that’s what I’ve been up to lately.
But let’s talk chili!
This is my brother-in-law Tiger’s recipe. This Colorado Green Pork Chili won him an award at the Newcomer’s Club where they live. When you try it, you’ll know why. It is one seriously good chili! Believe me when I say you are going to want this chili recipe in your life!
He made this for everyone over the Christmas holiday while I was laid up after my surgery, and we all loved it so much that I asked him to share the recipe with me. He graciously agreed.
Now that I have started cooking again, I made it the other night.
Have I mentioned how good this Colorado Green Pork Chili is?!! I made extra and the leftovers disappeared so fast!
I do have to tell you though, this is not a recipe you’re going to want to make when you’re in a hurry. But it’s well worth the wait, I promise!
COLORADO GREEN PORK CHILI
Blend half the green chilis and half the tomatillos until smooth in a food processor, then place the mixture in a pot.
Add the chicken stock, tomatoes, jalapeños, and the rest of the tomatillos and green chilis to the pot, and cook over medium heat.
In a large skillet, heat the oil over medium high heat. Cook the onion for 2 minutes until translucent, then add the garlic. Cook your garlic for an additional minute…do not let it burn. Place the onion and garlic mixture into the pot.
Cut the pork off the bone, discarding as much fat as possible. This is a great video on de-boning a Boston Butt that I think you’ll find helpful. Don’t go crazy trying to get every little bit of fat off though…just get the main pieces of it off. Cut the pork into 1-inch cubes. Reserve the bone…you’re going to use it. Season the pork cubes with salt and pepper.
Brown the pork cubes and the bone in oil over high heat. Remove and drain on paper towels before adding the meat and bone to the pot.
In the same skillet, brown the Italian sausage, making sure to break it up into smaller pieces. Again, drain on paper towels, then add to the pot.
In the skillet where the pork cubes and sausage were browned, cook butter over medium heat, stir mix in the leftover remnants of the meat. Then slowly add flour little by little, constantly whisking, to create a light brown roux. Add the roux to the pot.
Now add the chili powder and cumin.
Bring the chili in the pot to a boil, then reduce the heat to a simmer and cook uncovered for approximately 3 hours. Adjust your chili powder, cumin and salt to taste.
While in the pot, strip the meat from the bone. Then go ahead and discard the bone. Break up the larger pork cubes.
Top with chopped green onions and cheese, if desired.
Serve Colorado Green Pork Chili with warm tortillas or corn chips.
SCROLL DOWN FOR PRINTABLE RECIPE
OTHER CHILI RECIPES YOU MAY ENJOY
- White Bean Chicken Chili
- Easy Crockpot Creamy Chicken Enchilada Chili from Chelsea’s Messy Apron
- Slow Cooker Spicy touchdown Chili from Plain Chicken
- Cincinnati Chili from Tornadough Alli
FOR MORE GREAT SOUPS, STEWS AND CHILIS, CHECK OUT MY PINTEREST BOARD
Now for the recipe!
Tiger’s Colorado Green Pork Chili
This Award Winning Colorado Green Pork Chili is delicious and comforting, packed with flavor and tender chunks of pork! It's perfect for a chilly evening or game day.
- 3-4 lb bone in pork butt
- 1 lb Italian sausage (casing removed)
- 6 tomatillos chopped
- 16 oz canned diced tomatoes
- 24 oz canned fire-roasted green chilis
- 1 large yellow onion, chopped
- 2 tablespoons minced garlic
- 2-4 jalapeños diced (remove seeds and ribs for less heat if desired)
- 4 tablespoons butter
- 32 fl oz chicken broth
- 2-4 tablespoons flour
- 3 tablespoons chili powder
- 3 tablespoons cumin
- Cooking oil, such as vegetable or avocado oil
- Chopped green onions, cheddar cheese (optional garnish)
- In a food processor, blend half the green chilis and half the tomatillos until smooth. Place into a large pot.
- Add chicken stock, tomatoes, jalapeños and the rest of the tomatillos and green chilis to the pot and heat over medium heat.
- In a large skillet, heat oil over medium high heat. Cook onion for 2 minutes until tender, then add garlic for an additional minute. Add to pot.
- Cut pork off bone, discarding as much fat as possible.Cut pork into 1-inch cubes. Keep the bone. Season the pork with salt and pepper.
- In same skillet, brown pork (both cubes and bone) in oil over high heat. Remove and drain on paper towels. Add to pot.
- Brown Italian sausage in same skillet. Break up sausage while doing so. Drain on paper towels and add to pot.
- Again in same skillet where the pork and sausage were browned, place butter over medium heat and whisk in all of the leftover remnants from the meats. Slowly add flour, while constantly whisking, to create a light brown colored roux. Add to pot.
- Add chili powder and cumin.
- Bring the chili in the pot to a boil, then reduce heat to a simmer and cook uncovered for approximately 3 hours, adjusting chili powder, cumin and salt and pepper to taste.
- Strip any meat from the bone in the pot, then discard bone.
- Break up any large pork cubes and stir chili until no large chunks of
- meat remain.
- Garnish with chopped green onions and grated cheddar cheese, if desired.
- Enjoy with warm tortillas or corn chips.
A larger pork butt by a couple pounds will work fine with this recipe...you'll just end up having more portions or leftovers!
Amount Per Serving: Calories: 5960Total Fat: 414gSaturated Fat: 164gCholesterol: 1563mgSodium: 11827mgCarbohydrates: 112gSugar: 53gProtein: 392g
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Deborah Anne Hoffman
Saturday 25th of February 2023
I love chili, and this is hands down the best chili I've ever made. I was toying with the idea of throwing in some Chipotle chili's that I had lying around, And I'm glad I didn't. I wouldn't change a thing.
Saturday 16th of November 2019
My pork butt was on the larger side but this recipe still turned out perfect. It was so delicious and I'm so glad I have leftovers for tomorrow!
Tuesday 12th of November 2019
Such a comforting meal when it's cold!
Sunday 10th of November 2019
This looks so warming, healing and delicious!! I am going to have to try it. I am not a Colorado native, live here now and am ashamed to say I've never made it!!
Sunday 10th of November 2019
I'm a chili lover and the green pork version is one of my very favorites. It's getting cold and I crave delicious soups and chili!