Ingredients:
- 5 pounds pork shoulder, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 2 large yellow onions, diced
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 3 pounds roasted and peeled green chiles, diced
- 1 quart chicken stock
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 bunch cilantro, chopped
- Salt and pepper to taste
Instructions:
- Season pork with salt and pepper. In a large pot, heat oil over medium-high heat. Add pork in batches and cook until browned on all sides. Remove pork and set aside.
- Add onions to the pot and cook until translucent. Add garlic, cumin, coriander, and oregano, and cook for another minute.
- Return pork to the pot and add green chiles and chicken stock. Bring to a simmer and cook for about 1 hour, stirring occasionally.
- Add potatoes and continue to simmer until pork is tender and potatoes are cooked through, about 30 minutes.
- Season with salt and pepper to taste. Stir in cilantro before serving.
Serve the green chile stew over burritos, eggs, or enjoy it on its own. It’s a versatile dish that can be enjoyed any time of day, but it’s especially satisfying for breakfast or brunch. Whether you make it from scratch or buy it from a local restaurant, Colorado green chile is a delicious and comforting dish that captures the essence of the Rocky Mountain state. Colorado green chile is a beloved staple in the Rocky Mountain region, particularly in the state of Colorado. This hearty stew is a comforting and flavorful dish that warms the soul on a chilly day. While there are many variations of green chile, Chef Hosea Rosenberg’s recipe is a standout favorite among locals and visitors alike.
One of the key ingredients in this recipe is the use of pure ground chile powder, which can be found at Mexican grocery stores or roadside chile stands in Colorado. This pure chile powder adds a depth of flavor and a touch of heat that elevates the dish to a whole new level. However, Chef Rosenberg notes that using a common chile powder mix can also yield great results, so feel free to use what you have on hand.
To make Chef Rosenberg’s Colorado green chile, start by simmering pork butt in chicken stock with onion, celery, carrot, and garlic for at least 4 hours, or even overnight. This slow cooking process allows the flavors to meld together and creates a rich and savory base for the stew. After cooling the stock in the refrigerator for at least 2 hours, bring it back to a boil and strain out the pork.
In a large pot, sauté diced onions and minced garlic until soft, then add the spices and cook for a couple of minutes. Pour in the strained stock and bring it back to a simmer. Add the reserved pork, hot and medium green chiles, oregano, diced jalapeño, lime juice, and fingerling potatoes. Let the stew simmer for about 15 to 20 minutes, ensuring that the potatoes are cooked but still slightly firm.
Taste the stew and adjust the seasoning as needed before serving. This Colorado green chile is best enjoyed with a side of warm tortillas or crusty bread to soak up the flavorful broth. The combination of tender pork, spicy chiles, and hearty potatoes creates a satisfying and comforting meal that is sure to become a family favorite.
Whether you’re a Colorado native or just visiting the area, Chef Hosea Rosenberg’s Colorado green chile recipe is a must-try dish that captures the essence of the Rocky Mountain culinary scene. So gather your ingredients and get ready to savor a bowl of this delicious and soul-warming stew.
