Bursting with aromatic spices, tender chunks of pork, and a zesty kick of green chilies, this recipe is a true homage to the Mile-High City’s beloved comfort food. Whether you’re a chili connoisseur or a fan of Southwestern cuisine, this simple and friendly recipe is your ticket to a satisfying bowl of Denver-style goodness. So roll up your sleeves and get ready to savor the bold and hearty flavors of this classic dish, perfect for any occasion!
- 1 pound pork shoulder, trimmed and cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cans (4 ounces each) diced green chilies
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
- In a large pot, heat vegetable oil over medium-high heat. Add the pork and cook until browned on all sides. Remove the pork from the pot and set aside.
- In the same pot, add diced onion and minced garlic. Sauté until fragrant and the onion turns translucent.
- Sprinkle flour over the onions and garlic, stirring well to coat. Cook for about 1 minute to cook off the raw flour taste.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Add the diced green chilies, diced tomatoes, ground cumin, dried oregano, smoked paprika, and the browned pork. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 to 1.5 hours, or until the pork is tender and the flavors are well incorporated.
- Season with salt and pepper to taste. Adjust the spices if desired.
- Serve the Denver-style green chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, and diced avocado.