Z's Colorado Award Winning Green Chili
I took 4 years of award winning Colorado green chilis and turned them into this one recipe. The recipe may seem simple but this is amazing green chili!
I took 4 years of award winning Colorado green chilis and turned them into this one recipe. The recipe may seem simple but this is amazing green chili!
- salt/pepper to taste
- 4 cloves garlic chopped
- 8 oz sour cream
- corn or flour tortillas
- 1 stalk celery diced
- 1 large yellow onion diced
- 2.5 lbs pork chops or ground pork or both – diced
- 5 tbs. olive oil
- 4 each anaheim peppers seeded & diced
- 4 each jalapeno peppers seeded & diced
- 4 each serrano chiles seeded & diced
- 6 each tomatillos chopped
- 1 tbs. fresh cilantro chopped
- 27 oz green chilis canned, frozen or fresh roasted
- 14 oz chicken broth
- 8 oz salsa verde
- 1/4 tsp italian sausage seasoning - optional
- 1/4 tsp chorizo sausage seasoning - optional
- 1/2 tbs ground cumin
- 1/2 tbs dried oregano
- 12 dashes green tabasco
- 8 oz sharp cheddar cheese
- 1.5 tbs tomato paste
- Carbohydrate 66.7017666358799 g
- Cholesterol 62.4256498662 mg
- Fat 27.2596493534735 g
- Fiber 5.55697636134764 g
- Protein 24.0876551858819 g
- Saturated Fat 10.567071797878 g
- Serving Size 1 1 Serving (443g)
- Sodium 1375.40943701153 mg
- Sugar 61.1447902745323 g
- Trans Fat 1.96081261305376 g
- Calories 612 calories
Step-by-step
- Brown cubed or ground pork in 3 Tbs. Olive Oil, drain and set aside
- Sautee onion, garlic and celery in 2 Tbs. Olive Oil with ½ tsp salt until translucent. Add in tomato paste and allow to stick to the bottom of the pan. Use the salsa verde to deglaze the pan.
- Add Chicken broth, peppers, tomatillos, green chilis, pork and seasonings
- Simmer 3 hours
- Season with Salt and Pepper
- Garnish with cheddar cheese and sour cream.
- Serve with warm tortillas
Building a balanced green chili requires managing capsaicin solubility and protein rendering. Fat acts as a solvent for capsaicin, meaning leaner pork cuts demand added oil to maintain textural mouthfeel during the three-hour simmer. Tomato paste provides umami and sugars that caramelize when deliberately stuck to the bottom of the hot pan before deglazing with acidic salsa verde. Acid breaks down tough collagen in pork shoulder or chops while cutting through the richness of dairy garnishes.
Adjusting Heat and Dairy Components
Anaheim, serrano, and jalapeño peppers contribute distinct volatile compounds. To lower heat levels without sacrificing flavor, remove all white placental ribs entirely before dicing. Casein proteins in cheddar cheese and sour cream bind directly to capsaicin molecules, neutralizing burning sensations on the palate. Substitute plant-based yogurt or cashew-based alternatives at a one-to-one ratio for dairy-free diets.Timing and Simmering Mechanics
Long simmering times evaporate excess water, concentrating the flavor compounds derived from tomatillos and green chilis. Maintain a gentle bubble rather than a rolling boil to prevent the pork fibers from seizing and turning dry. Cool the finished chili to 70 degrees Fahrenheit within two hours before refrigerating.
