Colorado Green Chili, Slow Cooker: A Taste of Home, Wherever You Are

The scent of roasting chilies always takes me back. It’s more than just an aroma; it’s a vibrant tapestry woven with memories of fall festivals in Colorado, the crisp mountain air, and the warmth of family gatherings huddled around crackling fireplaces. Even now, miles away from my childhood home, the unmistakable fragrance of a simmering pot of green chili transports me instantly back to those cherished moments. It’s a comforting taste of home, especially when shared with loved ones.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 4-8 hours
• Total Time: 4-8 hours 20 minutes
• Servings: 8
• Yield: 8 cups
• Dietary Type: Adaptable (can be made gluten-free and dairy-free)

Ingredients

• 6 cups chicken broth, bouillon works fine
• 2-3 slices bacon, diced
• 1 head garlic, minced
• 1 medium yellow onion, chopped
• 1 big tomatoes, chopped
• 1 (4 ounce) can jalapenos, add (to taste) or 3 fresh jalapenos, minced add (to taste)
• 1 lb pork shoulder, cut into big chunks
• 1 (8 ounce) can green chilies
• 3 tablespoons cilantro, minced
• 1 tablespoon cumin powder
• 1 teaspoon garlic powder
• 1 1⁄2 teaspoons salt, to taste
• 1 1⁄2 cups water
• 1⁄2 cup flour

Equipment Needed

• Slow cooker
• Large skillet or frying pan
• Blender or sealed container for shaking
• Knife
• Cutting board

Instructions

1. Pour the chicken broth into the slow cooker and turn the cooker on high.

2. In a large skillet or frying pan, fry the diced bacon until it is just cooked through, but not overly crispy. Add the cooked bacon to the broth in the slow cooker. Reserve the rendered bacon grease in the pan; this will be used to sauté the vegetables.

3. Using the reserved bacon grease in the skillet, sauté the chopped vegetables in the order listed in the ingredients section, starting with the onion and working down to the tomatoes. Allow several seconds between each addition, stirring frequently to ensure even cooking and prevent burning. Do not add the canned green chilies to the pan. If using fresh jalapenos, however, add them to the pan with the other vegetables to sauté. Do not add the cilantro at this stage. Once the vegetables are softened, add them to the broth in the slow cooker.

4. In the same skillet, using the remaining bacon grease and vegetable residue, brown the pork shoulder chunks on all sides. This step adds depth of flavor to the chili. Once the pork is browned, add it to the broth mixture in the slow cooker.

5. Add the minced cilantro, cumin powder, salt, and garlic powder to the slow cooker. Stir well to combine all the ingredients.

6. Cover the slow cooker tightly with its lid.

7. The chili can cook on high for 4-6 hours, or on low for 6-8 hours. Stir occasionally to prevent sticking and ensure even cooking.

8. To thicken the chili, create a slurry by blending (in a blender) or shaking (in a sealed container) the flour and water mixture until smooth. Gradually add this slurry to the slow cooker, usually within an hour or so of the initial cooking time. Add more of the flour/water mixture for a thicker consistency. A smooth mixture prevents lumps from forming in the final chili.

9. Towards the end of the cooking time, taste the chili and add more salt as needed. Remember that flavors will continue to meld and intensify as it cooks.

10. When the chili is almost finished cooking, carefully remove the pork chunks from the slow cooker. Using two forks, shred the pork into smaller, more manageable pieces to your desired size. Return the shredded pork to the chili in the slow cooker and let it cook for a bit longer, allowing the shredded pork to absorb more of the flavorful broth.

11. Serve the Colorado Green Chili hot in a bowl as a hearty soup, accompanied by warm tortillas on the side. Alternatively, use it as a flavorful smothering sauce over burritos, enchiladas, or even cheese roll-ups.

12. Enjoy!

Expert Tips & Tricks

• Roasting the chilies (if using fresh) before adding them to the recipe deepens their flavor significantly. Roast them under the broiler or directly on a gas stovetop until the skin is blackened, then peel and deseed them before chopping.
• For a richer flavor, consider using homemade chicken broth.
• Don’t be afraid to experiment with different types of chilies to adjust the heat level to your preference.
• If you prefer a smoother chili, use an immersion blender to partially blend the mixture directly in the slow cooker. Be careful not to over-blend, as you still want some texture.
• To prevent a skin from forming on the chili while it simmers, place a layer of plastic wrap directly on the surface of the chili before covering the slow cooker with its lid.

Serving & Storage Suggestions

Serve your Colorado Green Chili piping hot in bowls, garnished with a dollop of sour cream, a sprinkle of shredded cheese, or a sprig of fresh cilantro. Warm tortillas or tortilla chips are essential for scooping up every last drop.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, up to 2-3 months. Thaw frozen chili in the refrigerator overnight before reheating.

To reheat, gently warm the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a splash of broth or water if it seems too thick.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	239.3 kcal	N/A
Calories from Fat	113 g	47%
Total Fat	12.6 g	19%
Saturated Fat	4.2 g	20%
Cholesterol	41.6 mg	13%
Sodium	1057.5 mg	44%
Total Carbohydrate	15.2 g	5%
Dietary Fiber	1.7 g	6%
Sugars	3.6 g	N/A
Protein	16.1 g	32%

Variations & Substitutions

• Vegetarian Green Chili: Substitute the pork shoulder with diced potatoes, mushrooms, or black beans. Use vegetable broth instead of chicken broth.
• Spicier Green Chili: Add more jalapeños or a pinch of cayenne pepper for extra heat. Consider using hotter varieties of green chilies, such as serranos or habaneros.
• Milder Green Chili: Remove the seeds and membranes from the jalapeños before adding them to the recipe. You can also use a milder variety of green chilies, such as Anaheim peppers.
• Gluten-Free Green Chili: Ensure that the chicken broth you are using is gluten-free. Substitute the flour with cornstarch or a gluten-free flour blend to thicken the chili.
• Dairy-Free Green Chili: Omit any dairy-based toppings like sour cream or cheese. Consider topping with avocado slices or a dollop of cashew cream for a creamy alternative.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe in a pressure cooker or Instant Pot?
A: Yes, you can adapt it for a pressure cooker. Brown the pork and sauté the vegetables as described, then add all ingredients to the pot. Cook on high pressure for about 25-30 minutes, followed by a natural pressure release. Adjust cooking time depending on your pressure cooker and the size of the pork chunks.

Q: Can I use a different cut of pork besides pork shoulder?
A: While pork shoulder is ideal due to its rich flavor and tender texture when slow-cooked, you could use pork loin or pork butt. However, these cuts may not be as tender and may require adjustments to the cooking time.

Q: How do I prevent the chili from being too watery?
A: Be sure to use the correct amount of flour and water mixture as a thickening agent. If the chili is still too watery, you can simmer it uncovered for a longer period of time to allow some of the liquid to evaporate.

Q: Can I add other vegetables to this chili?
A: Absolutely! Feel free to add other vegetables such as corn, bell peppers, or zucchini to customize the flavor and texture.

Q: Is it okay to make this recipe ahead of time?
A: Yes! In fact, the flavors of the chili often improve after a day or two in the refrigerator. This makes it a great dish for meal prepping or entertaining.

Final Thoughts

This Colorado Green Chili recipe, adapted for the convenience of a slow cooker, is a testament to the versatility of comfort food. Whether you’re a Colorado native longing for a taste of home or simply seeking a flavorful and satisfying meal, this recipe is sure to deliver. Don’t hesitate to experiment with the variations and substitutions to create a chili that perfectly suits your taste. I encourage you to try this recipe, share it with your loved ones, and let the warm flavors of Colorado fill your kitchen. Pair it with a cold Mexican beer or a crisp margarita for the ultimate culinary experience. Happy cooking!