There’s something hearty and comforting about a big pot of pork chili simmered for hours.

This Colorado Green Pork Chili is smoky, tangy, and spicy all at once, with tender pork, Italian sausage, and roasted green chilis bringing bold flavor.

Why You’ll Love This Recipe

The pork becomes melt-in-your-mouth tender after simmering.

Fire-roasted chilis and tomatillos create a smoky, tangy depth.

The chili is hearty enough to serve as a full meal with tortillas or chips.

It reheats beautifully, making it perfect for leftovers or meal prep.

What You’ll Need (Ingredient Highlights)

Pork butt provides rich flavor and tenderness after slow cooking.

Italian sausage adds a spicy, savory element.

Tomatillos bring tang and brightness to balance the richness.

Fire-roasted green chilis create the signature smoky taste.

Chili powder and cumin build bold Southwestern flavor.

Pro Tips Before You Start

Remove excess fat from the pork to prevent the chili from becoming greasy.

Blend half the tomatillos and chilis for a smooth base while leaving the rest chunky for texture.

Always brown the pork and sausage first—this adds rich caramelized flavor.

Make the roux carefully, whisking constantly, so it doesn’t burn.

How to Make Colorado Green Pork Chili

Step 1 – Prepare the chili base

Blend half the green chilis and tomatillos in a food processor.

Add to a large pot with chicken broth, tomatoes, jalapeños, and the remaining chilis and tomatillos.

Heat over medium.

Step 2 – Cook onions and garlic

In a skillet, sauté onion in oil until tender, then add garlic for 1 minute.

Transfer to the pot.

Step 3 – Brown the pork

Cut pork into cubes, season with salt and pepper, and brown with the bone in a hot skillet.

Drain and add to the pot.

Step 4 – Cook the sausage

Brown Italian sausage in the same skillet, breaking it up.

Drain and add to the pot.

Step 5 – Make the roux

In the same skillet, melt butter and whisk in flour with the meat drippings until light brown.

dd to the pot.

Step 6 – Season and simmer

Add chili powder, cumin, salt, and pepper.

Bring to a boil, then reduce to a simmer.

Cook uncovered about 3 hours, stirring occasionally.

Step 7 – Finish the chili

Remove the bone, shred any large chunks of pork, and stir until evenly combined.

Garnish with cheese and green onions if desired.

What to Serve Them With

Pair with warm tortillas or cornbread for a complete meal.

Serve over rice for a hearty bowl.

Enjoy with tortilla chips for scooping.

Variations / Substitutions

Use ground turkey sausage for a lighter option.

Add pinto beans or black beans for extra bulk.

Adjust jalapeños for more or less heat.

Storage & Leftovers

Store in an airtight container in the fridge for up to 4 days.

Freeze in portions for up to 3 months.

Reheat gently on the stovetop, adding a splash of broth if needed.

FAQs

Can I make this in a slow cooker?
Yes, brown the meats first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Do I need tomatillos?
Yes, they add tangy flavor, but you can substitute green salsa if needed.

Can I make it less spicy?
Remove jalapeño seeds and ribs, and use mild green chilis.

What cut of pork is best?
Pork butt (shoulder) works best for tenderness and flavor.

How thick should the chili be?
It should be hearty but not soupy. Simmer uncovered to reduce liquid if needed.

Can I make this ahead of time?
Yes, the flavor actually improves the next day.

Final Thoughts

This Colorado Green Pork Chili is bold, smoky, and packed with Southwestern flavor.

It’s the ultimate comfort dish, perfect for gatherings, meal prep, or simply warming up on a chilly evening.