Green Chili with Pork from Azteca Taqueria

The locals in Steamboat Springs told me that Azteca Taqueria has far and away the best green chili in town. They weren’t kidding! It’s wonderful, and their chef, Jonas Gabriel, was gracious enough to share the recipe with me along with permission to share it with all of you!

The way they serve a “green chili platter” is a bit different from how I’ve seen it. It is a wide bowl of chili with sour cream, diced chiles, black beans, Cilantro Lime Rice, diced onions, whatever you want, and chips on top. I took the photo above at Azteca Taqueria. The Cilantro Lime Rice is incredible and enhances the green chili enormously! I will be serving Cilantro Lime Rice with other green chili recipes and dishes in the future! (recipe at https://denvergreenchili.com/recipes/sides/rice/cilantro-lime-rice/)

I particularly like to take this Green Chili with Pork in a crock pot to pot luck parties; and I usually take a bowl of the Cilantro Lime Rice in order to serve the two together. It’s always a hit! Plus it’s easy to make. This is one of my “must try” dishes!

Green Chili with Pork from Azteca Taqueria

 

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Prep time

20 mins

Cook time

10 hours

Total time

10 hours 20 mins

 

The best green chili in Steamboat Springs, graciously shared with us by the chef himself.

Author: Azteca Taqueria

Recipe type: Green Chili

Cuisine: Southwestern

Serves: 12

Ingredients

• 1 yellow onion diced (2 cups)
• 4 T serranos, minced
• 2 cups chicken stock
• ½ cup garlic
• 1 T oregano
• 2 T cumin
• 1 Qt pulled pork (see below)
• 2 T crushed Red Pepper
• 2 Qts diced green Chiles
• 6 cups water
• 1 cup corn flour
• 2 ½ lb pork loin roast
• 1 T crushed red pepper
• ½ tsp ground black pepper
• 2 cups water
• Cilantro Lime Rice

Instructions

1. Prepare pulled pork the night before, as follows: Place pork roast in crockpot and sprinkle with crushed red pepper and black pepper.
2. Add water and cook on low for 8 to 10 hours or until tender.
3. Remove pork, let cool enough to handle, and with two forks, pull into shreds.
4. Reserve liquid for adding to green chili.
5. Green Chili: In a very large pot (6+ Qt), blend the 2 cups of chicken stock with onion, serranos and garlic. Cook about 10 minutes over medium heat or until onion is soft.
6. Add all other ingredients except for 2 cups of the water and the cup of corn flour. Be sure to include the liquid from the pulled pork. Simmer on low for 1 hour.
7. Mix the corn flour with 1 cup of water until smooth. Add water as needed to make it the consistency of pancake batter.
8. Stir the corn flour mixture into the chili gradually over low heat, stirring constantly to ensure no lumps form. It should thicken up in about 5 minutes.
9. Let simmer on low for about a half hour and add salt to taste.
10. Serve with Cilantro Lime Rice, black beans, sour cream, chopped onions, diced green chiles,
11. black olives, whatever you choose.

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