Colorado Green Chili (Chile Verde)

Recipe View 5 mins In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season pork cubes generously with salt and pepper. (5 minutes)

Recipe View 7 mins Sear pork in batches until browned on all sides, being careful not to overcrowd the pot. Transfer seared pork to a plate and set aside. (7 minutes)

Recipe View 5 mins Reduce heat to medium. Add diced onion to the pot and cook, stirring occasionally, until softened and translucent. Add minced garlic and cook until fragrant. (5 minutes)

Recipe View 2 mins Return the seared pork to the pot. Pour in chicken broth, roasted green chiles, fire-roasted diced tomatoes (with their juices), and tomatillo salsa. Season with Mexican oregano and ground cloves. (2 minutes)

Recipe View 1 hrs 30 mins Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer gently for at least 1.5 hours, or until the pork is very tender and easily shredded with a fork. Stir occasionally to prevent sticking. (90 minutes)

Recipe View 5 mins For a thicker chili, carefully transfer approximately 2 cups of the chili (without large pieces of pork) to a blender. Secure the lid tightly and blend until smooth. Pour the puréed mixture back into the pot. (5 minutes)

Recipe View 20 mins Continue to simmer, uncovered, for another 15-20 minutes, or until the chili has reached your desired consistency. Stir occasionally. Taste and adjust seasoning as needed. (20 minutes)