{"id":"e0561e36-bbb2-4fcb-8da9-87d8db702f59","url":"https://recipestripper.com/recipes/e0561e36-bbb2-4fcb-8da9-87d8db702f59","source_url":"https://www.americastestkitchen.com/recipes/7587-colorado-green-chili","title":"Colorado Green Chili","description":"More than 2 pounds of chiles go into this mildly spicy stew, making it as much about the green chile peppers as the pork.","servings":6,"servings_text":"Serves 6","total_time":"PT2H15M","ingredients":[{"text":"3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces","item":"boneless pork butt roast","quantity":3,"unit":"lb","preparation":"trimmed and cut into 1-inch pieces"},{"text":"1/2 cup water","item":"water","quantity":0.5,"unit":"cup"},{"text":"1/2 teaspoon table salt","item":"table salt","quantity":0.5,"unit":"tsp"},{"text":"2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded","item":"(10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded","quantity":2,"unit":"lb"},{"text":"3 jalapeño chiles","item":"jalapeño chiles","quantity":3},{"text":"1 (14.5-ounce) can diced tomatoes","item":"(14.5-ounce) can diced tomatoes","quantity":1},{"text":"1 tablespoon vegetable oil","item":"vegetable oil","quantity":1,"unit":"tbsp"},{"text":"2 onions, chopped fine","item":"onions","quantity":2,"preparation":"chopped fine"},{"text":"8 garlic cloves, minced","item":"garlic cloves","quantity":8,"preparation":"minced"},{"text":"1 tablespoon ground cumin","item":"ground cumin","quantity":1,"unit":"tbsp"},{"text":"1/4 cup all-purpose flour","item":"all-purpose flour","quantity":0.25,"unit":"cup"},{"text":"4 cups chicken broth","item":"chicken broth","quantity":4,"unit":"cup"},{"text":"Cayenne pepper","item":"Cayenne pepper"},{"text":"Lime wedges","item":"Lime wedges"}],"instructions":[{"number":1,"text":"Combine 3 pounds boneless pork butt roast, cut into 1-inch pieces; ½ cup water; and ½ teaspoon salt in Dutch oven. Cover and cook over medium heat for 20 minutes, stirring occasionally. Uncover, increase heat to medium-high, and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat, 15 to 20 minutes. Transfer pork to bowl and set aside."},{"number":2,"text":"Meanwhile, adjust 1 oven rack to lowest position and second rack 6 inches from broiler element. Heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Arrange 2 pounds Anaheim chiles, halved and seeded, skin side up, and 3 jalapeños in single layer on prepared sheet. Place sheet on upper rack and broil until chiles are mostly blackened and soft, 15 to 20 minutes, rotating sheet and flipping only jalapeños halfway through broiling. Place Anaheims in large bowl and cover with plastic wrap; let cool for 5 minutes. Set aside jalapeños. Heat oven to 325 degrees."},{"number":3,"text":"Remove skins from Anaheims. Chop half of Anaheims into ½-inch pieces and transfer to bowl. Process remaining Anaheims in food processor until smooth, about 10 seconds; transfer to bowl with chopped Anaheims. Pulse 1 can diced tomatoes and their juice in now-empty food processor until coarsely ground, about 4 pulses."},{"number":4,"text":"Heat 1 tablespoon vegetable oil in now-empty Dutch oven over medium heat until shimmering. Add 2 finely chopped onions and cook until lightly browned, 5 to 7 minutes. Stir in 8 minced garlic cloves and 1 tablespoon cumin and cook until fragrant, about 30 seconds. Stir in ¼ cup all-purpose flour and cook for 1 minute. Stir in 4 cups chicken broth, Anaheims, tomatoes, and pork with any accumulated juices and bring to simmer, scraping up any browned bits. Cover pot, transfer to lower oven rack, and cook until pork is tender, 1 to 1¼ hours."},{"number":5,"text":"Without peeling, stem and seed jalapeños and reserve seeds. Finely chop jalapeños and stir into chili. Season chili with salt, cayenne, and reserved jalapeño seeds to taste. Serve with lime wedges."}],"date_published":"2026-10-29T23:58:47.822935+00:00","date_modified":"2026-10-29T23:58:47.822935+00:00"}