“Gang Green” Chili, aka Denver Green Chili


This Denver Green Chili recipe is adapted from Kris Burns of Nyack, who served it with a tip of the hat to Denver at a book club discussion of “On the Road” by Jack Kerouac. It makes a great dish for Jets fans who want to serve a chili that’s “Gang Green.”

Denver Green Chili
1 1/2 pounds tomatillos
2 poblano chiles
2 jalapeno chiles
4 cups chicken stock
2 tablespoons olive or vegetable oil
6-8 pound pork shoulder, cut into 1-2 inch cubes (you can ask your butcher to do this)
1 yellow onion, diced
3 cloves garlic
1 tablespoon flour
2 teaspoons cumin
1 teaspoons oregano
2 tablespoons cilantro

Preheat broiler to 400. Roast the tomatillos and chiles on a sheet pan on the top rack, turning occasionally, until skin has blackened. Peel the tomatillos and peel, seed and stem the chilies and place everything in a blender. Add stock and puree until smooth. Set aside.

In a Dutch oven or large stock pot over medium high heat, add cooking oil and brown pork in batches and set aside.

Saute onions in the same pan and add garlic after a few minutes. Sprinkle in flour and cumin and stir for a few minutes.

Add tomatillo-stock mixture to the onions. Add pork and oregano and cook on low heat for two hours.

If necessary, thicken with flour or corn starch, mixed with a little water.

Taste for salt and pepper. Add cilantro.

Serve with rice, beans and tortillas.

Serves 8 to 12.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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