The Colorado Green Chili appears often on lists that name the most iconic foods in Colorado. The Green Chili is often used as a topping for another dish (a burrito for example). Try out this recipe for Colorado Green Chili – you will not be disappointed!
1lbpork tenderloincut into bite sized pieces (I used Smithfield Roast Garlic and Cracked Pepper Marinated Pork Tenderloin)
3 4 oz cansgreen chilis I used Hatch Green Chilis - there is a mild or hot version - pickyour favorite or combine however you like – do not drain)
14.5oz candiced tomatoes
1tschicken bouillon granules I used Maggi
1tscorn starchif thicker chili is desired
Add olive oil to a large pot and heat up (med high heat). Add the pork tenderloin (which has been cut into bite sized pieces) and brown. Once the pork is browned add your onion, garlic, green chilis (not drained), tomatoes, water, and chicken bouillon. Mix well and bring to the boil.
Turn down to med low heat (or whatever setting provides just a small simmer), cover, and cook for 30 minutes. At the end of 30 minutes, taste and add some salt and pepper to taste. Cover and cook another 15 minutes at a small simmer.
If at the end of this time the chili is too thin for your liking, add a small amount of corn starch (which has been mixed with some cold water) to thicken. Allow to come to the boil for a few minutes to thicken.
That’s it! Smother your burrito with this green chili, or serve over rice as we did. Either way, this green chili is delicious, easy to make, and quite a frugal meal as well. Enjoy!