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.
Read about our night enjoying famous food from Colorado here.
And if you love green chile, try these other delicious recipes!
Pork Green ChiliRecipe by:
- 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.