Spicy Colorado Chili

Colorado Chili

An easy, hearty chili for those chilly winter evenings.


1 tablespoon vegetable oil

1 ½ lbs pork shoulder, trimmed and cut into ½-inch cubes

1 large onion, peeled and chopped

1 (14 ½ ounce) can Mexican-style diced tomatoes

1 (12 ounce) can tomatillos, drained and chopped

1 (4 ounce) can diced green chilies (mild or hot)

1 can pinto or black beans (or more)

2 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon oregano

¾ teaspoon salt

½ teaspoon cumin

Heat oil and add pork. Cook over medium-high heat until browned (about 8-10 minutes). Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Remove cover and cook for 30 additional minutes or until pork is tender.

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