chili verde … Cowboys like it hot

The following recipe is not for the faint of heart.

Or for anyone who doesn’t like a good burn.

Nor is it for anyone who’s looking for beans in their chili.

Because this is “real Cowboy Chili Verde.”

Packed with peppers (Poblano peppers, Jalapeño peppers, Black pepper, Green Chili Powder … or Red) …

Spicy hot.

Protein packed.

Roasted Pork Chili.

And after a day of skiing last Friday, it was absolutely the right dinner.  My cold toes were warm in an instant!

032213 skiing PNG

(Remember that challenge to be in photos with my kids that I boldly took from Abby?  Yeah.  Well … you’d think that a ski day would be a great day to manage that?  FAIL!  But I did take some fun pix of the fam on the slopes.)


  • 2 lb Organic Pork shoulder or butt roast
  • 3 Poblano or 5 Anaheim green chile peppers
  • 1 Jalapeño pepper
  • 2 medium onions
  • 4 cloves of garlic – chopped or crushed
  • 1 ½ cups fresh tomatoes – chopped
  • 2 teaspoons Sea Salt
  • black pepper (to taste)
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried green chili powder ( red chile powder will work too)
  • 1 teaspoon  cumin
  • 1 teaspoon dry mustard
  • 1 bottle of beer
  • 2 ½ cups bone broth
  • 1 tbl flour
  • 2 tbl filtered water

chili verde


Pre-heat oven to 350 degrees

Rub pork roast with salt and pepper – put in pan fat side up and cook until temperature is 160 degrees.

Roast poblano (or Anaheim) and jalapeno peppers over an open flame (Ty used one of the gas burners on our stovetop … just had it in some metal tongs and held it over the flame), or under the broiler or in a cast iron skillet until skin is charred and blistered then put into roasting pan with the pork roast.

When the roast is done, remove from oven and let sit until it is cool enough to handle.  Pour two or three tablespoons of the roasted pork drippings into a dutch oven or whatever pot you will be using to cook the chile.

Dice the onions and cook them in the pork drippings until soft and translucent.

Add the garlic.

Remove the peppers from the roasting pan, cut off the tops, remove and discard the seeds. Chop the chiles and add to the onions and garlic. Cook together for two or three minutes.

Add cumin, dry mustard, dried chile powder and oregano to mixture. After a minute or two add the beer and deglaze the pan. Stir in tomatoes, add bone broth, turn up heat and bring to a boil.

Either shred of cut the pork roast into bite-size pieces and add to mixture.  When chile comes to a boil turn down heat, add salt, put on the lid and simmer for an hour and a half.

After 90 minutes remove lid and continue to simmer for another 30 minutes.

Mix flour and water together and stir into chile to slighty thicken.  Add a little cheese on the top when serving.

We had it with cornbread (which we made with an adjusted recipe that no longer has any white sugar in it and it’s still amazing!) … but it would also be great with warm tortillas.  And if there had been any leftovers, we might have had it with an egg the next morning.

Makes six to eight servings.

– Jeanne

P.S.  I should also tell you … this is not my recipe.  It’s 100 percent Cowboy.  I didn’t even cut a pepper for this.  I just enjoyed every bite!

We’re linked up at Kelly the Kitchen Kop and This Chick Cooks!

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