Chopper’s Sports Grill in Denver has been serving their award winning green chili for nearly two decades. It’s full of pork, green chiles, classic spices, and is thickened. They refer to it as a Colorado green chili, though most Colorado green chilis also have tomatoes. This chili has a really good flavor, and you just might want to make it again and again.
This recipe has a significant amount of margarine in it, so it’s higher fat than many recipes. I used butter – to reduce the fat, cut the margarine in half and substitute another can of chicken broth for 2 cups of the water.
This green chili is soupier than most, even though it’s thickened. If you like your chili thick, just reduce the amount of water. Remember, you can always add more water.
Got a Labor Day get-together tomorrow? Chopper’s Green Chili is a guaranteed hit!
- 2 lbs diced pork (preferably pork loin)
- 1 tsp salt
- 5½ cups water
- ¼ lb margarine
- ½ large yellow onion, medium dice
- ½ tsp dried oregano
- ½ tbsp granulated garlic
- 1 tbsp chili powder
- ¾ cup flour
- 2½ cups chicken broth
- 1 cup diced hot Hatch green chiles (or 1 7 oz can)
- 2 cups diced mild Hatch green chiles (or 2 7 oz cans)
- Put the pork, salt, and water in a medium pot, and simmer, covered, until tender, about 1½ hours.
- In a large, heavy pot over medium heat, melt margarine, then add onion, garlic, and oregano. Saute until onion softens.
- Stirring constantly, add the flour to make a roux, adding more margarine if needed. If trying to cut down on margarine, gradually add chicken broth to maintain a stirable consistency. Cook the roux until lightly browned, then add a bit of chicken broth at a time, whisking until smooth.
- Add the chiles, chili powder and the pork - including all the liquid it was cooked in.
- Gently simmer, stirring occasionally, until thickened.
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