Colorado Green Chili
A High-Protein, Low-Calorie Take on a Colorado State Dish
Having finally gotten back to Chicago from a week-long trip, getting my diet back on track has been tough. My body still wants salty, fatty foods even though I’ve been eating healthy since Monday. It’s been like an angel on my left shoulder telling me to continue eating healthy and a devil on the other shoulder telling me to have what I want. As this tug-of-war recently played in my head, I stared at my plate of fish & veggies and wondered if the kettle chips in the pantry and my mouth should get to know each other better.
Fortunately, my willpower is decent enough that I haven’t resorted to ripping open a bag of chips in desperation. What I have done instead is think of a way to make my lingering vacation temptations go away. After much deliberation, I realized that I needed to excite my tastebuds in the same way that eating out at a restaurant would.
Thinking of the restaurants that I went to in Colorado, I remembered that many of them served pork green chili. You could even request the chili on top of anything from eggs to burritos. When I added it to a breakfast bowl I had, I was amazed at how smoky, spicy, and rich it made everything taste. At that moment, I knew that I was going to have to make a version I could have at home without guilt.
This version of Colorado Green Chili is just that and more! A high-protein stew that is low on calories but big on flavor. Using nutritious bone broth as the base and lean pork loin as the protein, you can have this delicious regional specialty anytime that you like.
Here are my notes on making this:
Feel free to use boneless skinless chicken thighs instead of pork. It will still be delicious.
Don’t overcook the meat. Using lean proteins in this stew is unforgiving.
You can add potatoes or serve it with cilantro lime rice to make it a heartier meal.
If you don’t have cornstarch, you can make a thickening slurry with flour as well. Just use the same amounts below.
If you can only find mild green chiles. Just add some cayenne pepper to give it some spiciness.
As always, total calories and macros are at the bottom. Let’s dive into the recipe!
40G Protein Per Bowl | 313 Calories | 30 Minutes | 8 Servings
RECIPE
Ingredient List
3 lbs center-cut pork loin chops
10 oz can hot green chiles
10 oz can mild green chiles
32 oz chicken bone broth
1 15oz can diced tomatoes
1 large onion, diced
2 tsp garlic powder
1 tsp cumin
3 tbsp olive oil
1 tbsp light butter
3 tbsp cornstarch
3 tbsp water
Salt & pepper to taste
Cooking Instructions
Brown Meat 🐖
Chop up the pork into 1-inch cubes. Season with salt and pepper.
Preheat the olive oil and light butter in a pot over medium heat.
Brown the pork cubes on both sides in batches. Put the browned meat on a plate and set aside. Do not fully cook the meat in this step.
Make Chili Base 🌶️
Add the diced onions to the pot and scrape up the brown bits.
Keep stirring the onions and cook until translucent.
Add the chicken bone broth, green chiles, tomatoes, garlic, and cumin powder to the pot. Stir everything together.
Bring the chili up to a simmer and let it cook for 10-15 minutes covered.
Thicken Chili 🍲
Turn up the heat to a gentle boil. Mix the cornstarch and water together in a small bowl.
Add the cornstarch slowly while stirring the chili and let it continue to cook until the chili begins to thicken. Add more cornstarch slurry if desired.
Add the pork cubes back into the pot and cook in the chili for about 1-2 minutes more.
Taste and add more salt if required. Serve in a bowl alone or with cilantro lime rice. Enjoy!
I appreciate you reading my newsletter! Did you enjoy this high-protein recipe? Don’t keep it a secret! Share it with someone else who might want to try it out.
Discover more delicious high-protein recipes like this one with these Poblano Turkey Tacos or Miso Salmon Bowl recipes I previously released. Enjoy your weekend!
Eat Well,
Marcus Matkins