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Colorado Green Chili

Colorado Green Chili

3-4 lb. pork roast (shoulder) cut into chunks

3 lbs. tomatillos, husked, rinsed well and cut into pieces

1 large onion, quartered

2 cloves garlic, minced

2 cans diced green chilis

½ bunch fresh cilantro

2 cups chicken stock or broth

1 can Rotel tomatoes with green chilis

2 limes, juiced

1 ½ tablespoons garlic powder

1 ½ tablespoons chili powder

1 ½ tablespoons cumin

2 teaspoons salt (divided)

1 tablespoon black pepper

1 tablespoon oregano

1 tablespoon paprika

2 roasted jalapenos, skin and seeds removed (optional) 

In a large blender, combine tomatillos, onion, minced garlic, 3/4 tablespoon each: garlic powder, chili powder, cumin.  1 tsp. salt.  ½ tablespoon each: black pepper, oregano and paprika, lime juice, cilantro and jalapenos, if using and blend until smooth.  Add mixture to a large slow cooker.  Add in green chilis, Rotel tomatoes, chicken stock and stir to combine.  Season pork chunks with 1 tsp. salt.  ½ tablespoon each: black pepper, oregano and paprika. Mix well. Place seasoned pork chunks in the sauce and stir.  Cover and cook on low 8-10 hours.  Serve. 

(I blended half the tomatillo’s, then transferred to a bowl.  Then I blended the remaining tomatillo’s and the rest of the ingredients.  Then I added the remaining blended tomatillo’s from the bowl back to the blender). 

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