When planning for our Colorado state dinner I scoured the internet for the best pork green chili recipes. None looked like exactly what I wanted. So I took a little bit from a number of different sites and came up with my own version. We will be going to Colorado for a family vacation soon, and I am excited to try some authentic Colorado green chili there. I will be sure to report back on how this matches up. I will be sure to report back!
Read about our night enjoying famous food from Colorado here.
Pork Green Chili
- 3-4 lb pork butt
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 can beer
- ½ lb bacon, diced
- 1 lg yellow onion, cut into chunks
- 10 cloves minced garlic
- 3 anaheim chiles, seeded and chopped
- 1 ½ cups tomatillo salsa
- 1 can stewed tomatoes
- 8 cups chicken broth
- 6 4.5 oz cans chopped green chiles
- Preheat oven to 500 degrees. Place pork butt in a large roasting pan. Mix together spices and rub liberally over pork. (Depending on the size of your pork, you may have up to 1 T. leftover.) Place in oven for 20-30 minutes, until spices begin to blacken.
- Pour beer over the top of the pork. Cover tightly with heavy duty aluminum foil and poke a 8-10 holes in the top of the foil to vent.
- Lower oven temperature to 325 degrees. Cook for 2 hours, or until pork is tender and easy to shred. (This happens when pork is at an internal temperature of 195-205 degrees.) Let rest for 10 minutes, then shred.
- In a 12 qt. pot, cook bacon on medium-high until it crisps. Lower stove to medium heat and add in onion, garlic, and Anaheim peppers. Cook until soft, 3-4 minutes.
- Add salsa, tomatoes, 2 quarts chicken broth and 2 cans of green chiles and stir until well combined.
- Pour chili mixture into a blender, filling only half full (you will need to work in batches). Place a towel over the lid to keep liquids from exploding. Blend until smooth. You can also blend directly in the pan with an immersion blender.
- Add all of the chili back into the pan. Add remaining chicken broth and green chiles and bring to a boil. Reduce heat and simmer 20 minutes.