This is one of those cozy, soul-warming recipes that brings big flavor without a ton of work.
Colorado Green Pork Chili—also known as Chili Verde—is packed with tender pork, roasted green chiles, tomatillos, and a blend of warm spices that make every bite unforgettable.
It’s hearty, fresh, and perfect for when you want something a little different from your usual chili night.
I make this on chilly weekends, let it simmer low and slow, and serve it with warm tortillas or over rice.
Why I Love This Recipe
I first made this on a snowy weekend in October, and the house smelled like a taqueria in the best way. It reminds me of family dinners where we’d all gather around, scooping up bowls of chili with warm tortillas and laughing about nothing in particular.
- The flavors are bold and bright from the green chiles and tomatillos
- It’s slow-cooked but simple—just a few steps and a long simmer
- Even better the next day (seriously!)
- Freezes beautifully for future cozy meals
Servings and Cook Time
Servings: 6
Total Time: 2 hours 30 minutes
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
What You’ll Need
- 2 lbs boneless pork shoulder, trimmed and cut into 1-inch cubes
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 ½ pounds tomatillos, husked and halved
- 3 poblano peppers, seeded and halved
- 2 Anaheim green chiles, seeded and halved
- 1 jalapeño, halved (optional for heat)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 3 cups chicken broth
- ½ cup chopped fresh cilantro
- Juice of 1 lime
Pro Tips
- Brown the pork in batches for the best sear and flavor
- Use fresh tomatillos—they make the chili pop with brightness
- Blend the roasted veggies until smooth for a silky sauce
- Let the chili simmer low and slow—it gets better with time
- Add lime juice at the end for brightness
Tools Needed
- Large Dutch oven or heavy pot
- Baking sheet
- Blender or food processor
- Tongs
- Knife and cutting board
- Wooden spoon
Substitutions and Variations
- Meat: Swap pork with chicken thighs or turkey
- Peppers: If you want it mild, skip the jalapeño
- Tomatillos: If unavailable, use canned tomatillos or green salsa
- Cilantro-free: Skip it if you’re not a fan, or use parsley
- Broth: Veggie broth works too!
Make Ahead Tips
- You can roast the tomatillos and peppers a day ahead
- The entire chili tastes better the next day—store it in the fridge and reheat gently
Step 1: Roast the Green Veggies
Preheat oven to 425°F. Place halved tomatillos (1½ lbs), halved poblanos (3), Anaheim chiles (2), and optional jalapeño (1) on a baking sheet. Roast for 25 minutes until softened and slightly charred.
Step 2: Brown the Pork
In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season cubed pork (2 lbs) with 1 tablespoon kosher salt and 1 teaspoon black pepper. Brown pork in batches, 5–7 minutes per batch. Remove and set aside.
Step 3: Sauté Onion and Garlic
In the same pot, add diced yellow onion (1 large) and cook 4–5 minutes until soft. Add minced garlic (5 cloves) and cook 1 more minute.
Step 4: Blend the Roasted Veggies
Add roasted tomatillos, peppers, and jalapeño to a blender with ½ cup fresh cilantro. Blend until smooth.
Step 5: Combine Everything
Return browned pork to the pot. Add blended green sauce, 1 teaspoon cumin, ½ teaspoon oregano, and 3 cups chicken broth. Stir to combine.
Step 6: Simmer Low and Slow
Cover and reduce heat to low. Simmer for 1.5 to 2 hours until pork is tender and shreds easily.
Step 7: Finish with Lime Juice
Turn off the heat. Add the juice of 1 lime and stir. Taste and adjust salt if needed.
Step 8: Serve and Enjoy
Ladle the chili into bowls and garnish with extra cilantro, a dollop of sour cream, or tortilla chips.
Leftovers and Storage
- Store in the fridge for up to 4 days
- Freeze in airtight containers for up to 3 months
- Reheat gently on the stove or in the microwave
Macros Information (Per Serving, Serves 6)
- Calories: 370
- Protein: 35g
- Carbs: 10g
- Fat: 22g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Tomatillos are packed with natural pectin, which helps thicken the sauce without needing flour or cornstarch. Roasting them caramelizes their natural sugars, balancing the acidity. Pork shoulder is marbled with fat, so it stays juicy even after a long simmer.
Common Mistakes
- Not browning the pork: Skipping this means missing deep flavor
- Using raw tomatillos: They need roasting for the best taste
- Rushing the simmer: Pork needs time to break down and get tender
- Too much heat: Be careful with jalapeños—taste your peppers first
What to Serve With
- Warm flour or corn tortillas
- Steamed white rice or cilantro-lime rice
- Refried beans
- Crusty bread for dipping
- A crisp green salad
FAQ
Can I make this in a slow cooker?
Yes! Brown the pork and sauté the onions/garlic first, then transfer everything to the slow cooker and cook on low for 7–8 hours.
Can I freeze leftovers?
Absolutely. This chili freezes really well. Just cool completely before storing.
Can I make it less spicy?
Yes—just skip the jalapeño or use less of it.
Can I use a different meat?
Chicken thighs work great if you want something lighter.
Do I have to peel tomatillos?
Yes, remove the husks and rinse off the sticky residue before roasting.
Give it a try and let me know how it turned out for you in the comments!