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–+ servings

Colorado Green Chili (or Chile)

The spiciness of green chiles and the saltiness of pork dance together to create the hot and healthy Colorado state staple that is green chili.
5 from 6 votes
Diets: Egg Free • Gluten Free • Nut Free • Paleo • Sugar Free • Whole30
THM Fuel: THM S • THM SH • THM XO
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 10 servings

Ingredients

  • 3 tablespoons butter, ghee, bacon fat, or fresh lard, divided (do not use butter for Whole30)
  • 3 pounds pork roast or boneless chicken thighs
  • 3 pounds (about 5 cups or approximately 2 bags) green chiles, chopped; if using frozen, thaw first (can be mild to hot, your choice)
  • 4 cups (1 box or 32 ounces) chicken broth or stock
  • 2 small to medium red potatoes, peeled and diced (optional, but adds flavor and texture; omit for S, low carb, or Whole30)
  • 1 teaspoon lime juice
  • 1 teaspoon mineral salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 1 small red onion, diced
  • 3 cloves garlic, minced

For the Roux

  • ½ cup Maseca masa harina corn flour (substitute 1-2 teaspoons gluccie or xanthan gum for S, low carb, or Whole30)
  • ½ cup butter, ghee, bacon fat, or fresh lard, melted (do not use butter for Whole30)

Instructions
 

  • Melt 1 tablespoon of the fat in a preheated skillet over medium-high heat. Brown every side of the pork roast for about 4-6 minutes per side or until it is lightly crispy and easily pulls away from the pan.
  • Meanwhile, add the chiles, chicken broth or stock, potatoes, lime juice, salt, cumin, garlic powder, paprika, onion powder, and black pepper to the crock of a 6 quart or larger slow cooker.
  • Add the browned roast to the crock.
  • Melt the other 1 tablespoon butter in the skillet. Sauté the onion until lightly browned. Add the garlic and sauté another 30 seconds to 1 minute.
  • Add the onions and garlic to the crock.
  • Set the crock to cook for 8 hours on low.

For the Roux

  • About 20 minutes before the crock is done, mix together the masa harina and ½ cup melted fat (I melt the butter in a glass measuring cup in the microwave then add the masa) and stir it into the green chili.

Nutrition

Serving: 1servingCalories: 252kcalCarbs: 16gProtein: 22gFat: 11gSodium: 917mgFiber: 3gSugar: 3g