Colorado Green Chili
This Colorado Green Chili recipe has won many green chili cook off awards over the years!
Recipe type: Chili
Cuisine: Southwestern
  • Olive oil
  • 5-6 pound pork shoulder, cut into medium sized pieces
  • 2 onions, diced
  • 6 cloves garlic, minced
  • 6 cups green chilies, chopped
  • 3 tbs green chili powder (or red if that's all you have)
  • 2 tbs cumin
  • 3 tsp coriander
  • 2 bay leaves
  • 3 tsp Mexican oregano
  • 2 tsp basil
  • 1½ tsp salt
  • 2 tsp pepper
  • 12 cups chicken stock
  • ½ cup corn starch (or substitute flour)
  • ½ cup fresh cilantro, chopped
  1. Heat up a large stock (soup) pot on medium heat. Coat the pot with olive oil and brown the meat in small batches. Set the browned pork in a large bowl (you want to save all the browning liquid from the pork).
  2. In the same pot, add the onions, garlic and green chilies and cook for about 5 minutes or until the onions become translucent. Stir in the chili powder, cumin, coriander, oregano, bay leaves, basil, salt and pepper and cook for about two minutes.
  3. Add the pork (including all the liquid) and the chicken stock to the pot. Turn the heat down to a low simmer and cover. Cook for 3-4 hours until the pork is tender.
  4. In a medium sized bowl add the corn starch (or flour) and add about a cup or so of the hot chili liquid. Whisk well to get all the lumps out. Add the cornstarch mixture to the chili and stir well.
  5. Stir in cilantro.
  6. Cook on low for 10-15 minutes (uncovered) until the chili thickens.
If you like your chili thicker, just add more cornstarch or flour. I would start out in quarter cup increments though. It will thicken up faster than you think!

If you can't get fresh roasted green chilies, 505 Brand makes a great product. That's what I use when I run out of chilies! You want to make sure to buy the "flame roasted" green chilies though. The green chili sauce won't work in this recipe, but is really good!
Recipe by Rocky Mountain Cooking at