Photo courtesy of Kami Stafford

New Colorado Green Chili
This recipe was adapted from the Colorado Green Chili recipe on this site. I had trouble finding the sorrano peppers called for, and bell peppers were quite expensive. Tomatillos were unavailable just then. The day I made it, I was tired, and did not feel like stir-frying the vegetables.

Instead, I used the chili peppers which were available on sale. They looked like jalapenos, but tasting them, they were just barely spicy. I used them, and a ghost pepper, which would more than make up for the sweet chilis.

It came out even better!
Guna Involved
Guna - Rajas
  • 1 lb pork roast, roasted and cut into 1/2 inch cubes
  • 1 quart low-sodium chicken broth - canned or homemade
  • 1 large onion. Red spanish onion is preferred
  • 12 oz "mixed" colored sweet chili peppers
  • 1 head garlic - this is the full head, of a dozen cloves or so.
  • 2 tbs cooking oil
  • 8 oz small dry red beans
  • 3 - 14 oz cans tomatoes - or equivalent fresh
  • 1/2 - 1 Teaspoon oregano
  • 1/2 - 1 Teaspoon dry red peppers - or hotter peppers such as sorrano pepper or even habaneros or ghost peppers
  • 3 Tablespoons cumin powder
  • 1/2 cup flour
  • 1 - 14 oz can corn (optional) Or use equivalent fresh or frozen
  • 8 oz macaroni (optional)
  • Roast the pork roast the day before. It is recommended to roast it with a thick coating of black pepper, red pepper, garlic, and a little salt.
  • Put beans on to soak overnight. This is optional, but the beans will cook faster.
  • Cut approximately 1 lb of the pork roast into cubes and refrigerate overnight. You may choose to include some of the drippings.
  • Chop all vegetables. It is not necessary to remove all of the seeds from the peppers. Be sure to remove core from the tomatillos - even if commercially canned.
  • Put broth in large soup pot - 6-quart or more. A 10-quart soup pot works better.
  • Add dry beans
  • Add pork roast chunks
  • Add in finely ground dry hot peppers - red peppers or ghost peppers.
  • Bring to boil
  • Boil at least 3-4 hours, until the beans are at least "crisp" cooked.
  • Put about 2 tablespoons oil in a skillet and turn to medium high. When oil is quite hot, add in fresh peppers, onions, and fresh garlic.
  • Lightly stir-fry these onions, peppers, and garlic. When they start toasting, add them to boiling broth.
  • Add tomatoes.
  • Boil for at least 2 hours, stirring occasionally.
  • Mix 3/4 cup flour with 1 cup water, making a smoothe paste. Stir into chili, stirring constantly for 3 minutes.
  • Serve hot, in bowls, with tortillas on the side.
  • Add salt, hot peppers, salsa, or hot sauce to taste.
  • May be refrigerated or frozen
  • May be served over burritos, rellinos, or other Mexican food to make them smothered.
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Copyright 2010 by Elizabeth Harper
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