Today’s Colorado Recipe

Sure! Here’s a classic Colorado-inspired recipe that reflects the flavors and local ingredients of the state:

Colorado Green Chili (Pork Green Chile Stew)

This hearty and spicy stew is a Colorado favorite, often served with tortillas or smothered over burritos.

📝 Ingredients:

• 2 lbs pork shoulder, trimmed and cut into small cubes

• 2 tbsp vegetable oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 ½ cups roasted green chiles, peeled and chopped (use Hatch chiles or Pueblo green chiles if possible)

• 1 jalapeño, minced (optional, for more heat)

• 2 cups chicken broth

• 1 tsp cumin

• 1 tsp oregano

• ½ tsp smoked paprika

• Salt and pepper to taste

• 1 tbsp flour (optional, for thickening)

• Fresh cilantro, chopped (for garnish)

• Lime wedges, for serving

🔥 Instructions:

1. Brown the pork: Heat oil in a large pot or Dutch oven over medium-high heat. Add pork cubes and brown on all sides. Remove and set aside.

2. Sauté veggies: In the same pot, add a little more oil if needed. Sauté onion until soft, about 5 minutes. Add garlic, cumin, oregano, and smoked paprika, and cook for 1 more minute.

3. Add green chiles: Stir in the chopped roasted green chiles and jalapeño (if using).

4. Deglaze and simmer: Return pork to the pot. Add chicken broth, scraping up any browned bits. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, until pork is tender.

5. Thicken if needed: If you’d like a thicker chili, mix 1 tbsp of flour with a few tablespoons of water to form a slurry and stir it in. Simmer for another 10–15 minutes.

6. Season and serve: Taste and adjust salt and pepper. Serve hot, garnished with chopped cilantro and lime wedges. Great over burritos, with tortillas, or in a bowl.