With tender chunks of pork, slightly spicy tomato and chile-studded sauce, this Colorado Pork Green Chili Recipe is a classic, yet simple to make chili recipe that's perfect on it own, poured over burritos, eggs, grilled cheese, roasted potatoes, and more! See the notes below the recipe for directions on how to make Instant pot green chili and slow cooker green chili.
Optional chili toppings: green onionscilantro, shredded cheddar cheese, sour cream or Greek yogurt, black olives, minced onions, etc.
Instructions
Heat the olive oil over medium heat in a Dutch oven until it sizzles when flicked with water. Add the onions and pork and saute, stirring frequently, for 6-8 minutes, or until the pork is no longer pink.
Add the garlic, cumin, and salt to the pot and saute for 2-3 minutes, stirring frequently, or until the garlic is fragrant and the spices are mixed throughout.
Stir in the chicken broth, green chiles, diced tomatoes, and salsa verde. Stir well. Increase the heat to high and bring the chili to a boil. Reduce the heat back to medium and simmer for 27-30 minutes, stirring about every 5 minutes, or until the sauce has thickened a bit and the tomatoes are a dark red color.
In a small cup, whisk together the cornstarch and cold water until a slurry forms. Pour the slurry into the chili and stir, cooking the chili for another 1 ½-3 minutes, or until the sauce has thickened up.
Remove the pot from the heat, season with any additional salt to taste, and serve hot with your favorite chili toppings!
Notes
1. Leftover chili keeps covered in an airtight container in the refrigerator for 4-5 days. It can also be frozen in a freezer-safe container for 2-3 months. 2. To make this recipe in the Instant Pot: complete steps 1 & 2 on the saute setting of the Instant Pot or pressure cooker, cooking on medium heat. Stir in the chicken broth, green chiles, tomatoes, and salsa verde. Stir well. Turn off the saute feature and lock on the lid. Pressure cook the chili on high for 13 minutes and quick-release the pressure. Whisk up the cornstarch slurry as directed and turn the Instant pot back to medium heat on the saute feature. Stir in the cornstarch and cook, stirring as you go, for 2-3 minutes, or until the sauce has thickened. Season with any additional salt to taste and serve hot! 2. To make this recipe in the slow cooker: complete steps 1 & 2 as directed in a dutch oven or stockpot. Pour the pork and spice mixture into a slow cooker and add the chicken broth, green chiles, diced tomatoes, and salsa verde. Stir well. Cover the slow cooker and cook on high for 1 hour and then on low for 7 hours. Before serving, turn the temperature back up to high for 15 minutes. Mix the cornstarch slurry up as directed and mix into the chili for 5-10 minutes, or until the chili has thickened up. Season with any additional salt to taste and serve hot!
Nutrition
Serving: 1/8 of the recipeCalories: 233kcalCarbohydrates: 13gProtein: 22gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 57mgSodium: 337mgFiber: 2gSugar: 4g
Keyword colorado green chili, instant pot green chili, pork green chili, slow cooker green chili