Chili Verde (Colorado Green Chili)


  • 3 Anaheim chiles
  • ¼ cup vegetable oil
  • 2 pounds boneless pork shoulder, cut into rough 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon whole cumin seeds
  • 1 medium yellow onion, cut into small dice
  • ½ cup finely chopped fresh cilantro with tender stems
  • + 5 more ingredients
    • 6 cloves garlic, minced
    • 1 tablespoon all-purpose flour
    • One 16-ounce can crushed tomatillos
    • 4 cups chicken stock
    • Tortilla chips and lime wedges, for serving

Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some...

View full recipe at SpringPad


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