Colorado pork perfect for winter warm up |

Colorado pork perfect for winter warm up

Colorado Department of Agriculture

Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state. This month, Colorado pork is featured in our Colorado Pork Green Chili recipe.

Available Now … Pork

There are 860,000 pigs in Colorado valued at $63.6 million. A three ounce serving of pork provides a variety of vitamins and minerals including thiamin, vitamin B6, phosphorus, niacin and riboflavin. Look for Colorado pork at your local grocery store or at restaurants across the state.

Colorado Pork Green Chili

Chef Jason K. Morse, C.E.C.,

Valley Country Club, Aurora, Colo.

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1/2 c. Olive Oil

1 lb. Pork Loin, diced small

1 Yellow Pepper, diced

1 Green Pepper, diced

1/2 Small Yellow Onion, diced

5 Tomatillos, cut in sixths

1/4 c. Hot Green Chili

1/2 c. Mild Green Chili

1 (14 oz.) can Diced Tomatoes

1/4 bunch Cilantro

3 Tbsp. Paul Prudhomme’s Pork Magic

2 c. Chicken Broth

1/4 c. Masa Harina

1 c. Cold Water

1 t. Thyme, dried

1 t. Cumin, ground

1/2 t. Oregano, dried

In a large pan, heat 1/4 cup of olive oil. Add peppers and saute until golden, then remove from heat. Add onion and saute until golden, then remove from heat. Add 1/4 cup more oil and heat, add pork and saute. Add pork magic and saute until half cooked. Add remaining ingredients, except for masa to large pot and combine well. Bring to a boil and reduce to a simmer, adjust seasoning if needed, and simmer for 30 minutes. Add masa and stir well to avoid lumps. Remove from heat and chill rapidly.

Enjoy with a Colorado wine, such as a glass of Viognier, from Grande River Vineyards, located in Palisade, Colorado. Visit for a complete list of recipes.