Colorado Green Chili
By Christie MorrisonPublished on August 22, 2013
Time
2¼ hours
Yield
Serves 6
Ingredients
3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces½ cup water ½ teaspoon table salt 2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded3 jalapeño chiles 1 (14.5-ounce) can diced tomatoes 1 tablespoon vegetable oil 2 onions, chopped fine8 garlic cloves, minced1 tablespoon ground cumin ¼ cup all-purpose flour 4 cups chicken broth Cayenne pepper Lime wedges
Before You Begin
The chiles can be roasted and refrigerated up to 24 hours in advance.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Time
2¼ hoursYield
Serves 6Ingredients
3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
½ cup water
½ teaspoon table salt
2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded
3 jalapeño chiles
1 (14.5-ounce) can diced tomatoes
1 tablespoon vegetable oil
2 onions, chopped fine
8 garlic cloves, minced
1 tablespoon ground cumin
¼ cup all-purpose flour
4 cups chicken broth
Cayenne pepper
Lime wedges
Test Kitchen Techniques
Ingredients
3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
½ cup water
½ teaspoon table salt
2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded
3 jalapeño chiles
1 (14.5-ounce) can diced tomatoes
1 tablespoon vegetable oil
2 onions, chopped fine
8 garlic cloves, minced
1 tablespoon ground cumin
¼ cup all-purpose flour
4 cups chicken broth
Cayenne pepper
Lime wedges
Test Kitchen Techniques
Ingredients
3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
½ cup water
½ teaspoon table salt
2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded
3 jalapeño chiles
1 (14.5-ounce) can diced tomatoes
1 tablespoon vegetable oil
2 onions, chopped fine
8 garlic cloves, minced
1 tablespoon ground cumin
¼ cup all-purpose flour
4 cups chicken broth
Cayenne pepper
Lime wedges
Test Kitchen Techniques
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 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.
Before You Begin
The chiles can be roasted and refrigerated up to 24 hours in advance.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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