This Low Carb Colorado Green Chili will keep you warm on a cold Winter evening. You might call it Chili Verde where you live but here in the High Rocky Mountains, it’s a big deal.

Everyone has a “special” recipe and I’m not sure if I am breaking some kind of Rocky Mountain code but I wanted to share it with you anyway.

And, it has to be called “Colorado Green Chili” because the natives don’t want anyone getting confused and thinking that it’s “New Mexico” green chili.

There has been some kind of war for decades between the two states about “who does it better”.

All I know it that I had never had it until I moved to Colorado and now we eat it at least a couple of times a month…it’s that good.

In a place that snows eight months out of the year…you can bet your frozen toes that we know about good chili.

🥘The Green Chili Ingredients:

•     1.5 – 2 pounds pork roast butt, loin or any fatty piece of pork is ideal.

The slow cooker is very forgiving concerning less expensive cuts of meat. Those are usually the fattier cuts of meat which are great for the Keto Diet.

Also, I am a real person sitting here behind the keyboard writing this and know that eating organically is not always possible. That’s all I have to say about this ingredient….

In this pot of chili I used pork loin because it was on a super sale. I bought a four pound roast and cut it into three pieces so that I can use it later.

•     salt and pepper to taste
•     1 cup onion diced
•     4 cloves garlic minced
•     2 cups green chilies roasted and chopped

In Colorado we use Hatch Green Chile’s. We buy them in the Summertime and freeze them to use all year.

Green chili might not be as big of a deal in your neighborhood so you can either buy them frozen in your local store (they come in a small plastic tub), or roast your own fresh green chile’s.

You do not need to use Hatch Chile’s, you can use whatever you like. Be sure to test them for heat…

Just buy whatever kind you like and roast them in your oven. It’s super easy and it makes your house smell great too. You can find the instructions here.

•     14 oz tomatoes diced, canned

If your chili ends up being too spicy for your tastes you can always add another can to tone it down.

•     2 cups tomatillo’s chopped
•     2 cups chicken broth Powdered or pre-made…whatever you like.
•     1/2 teaspoon dried oregano
•     1/2 tsp dried basil
•     2 tbsp ground cumin
•     1/4 cup erythritol or sweetener of choice

Does it seem weird to add sweetener to chili?

I have been doing this for about 20 years but when someone first told me about it I thought they were NUTS.

Please just trust me here…it brings out all of the flavors in the BEST way. It’s a “too taste” sort of deal and adding more erythritol will not add any carbs or calories.

•     8 oz Cream Cheese
  

This makes the chili taste fantastic. It thickens it up without having to use xanthan gum or anything else.

Sometimes I add a half cup of chia seeds instead of cream cheese if I want to make it dairy free.

Since I add cheese as a topping on mine, it’s also a way to keep the calories down.

•     1/2 tsp red pepper *to taste

👨🏿‍🍳The Instructions:

• Add every ingredient except pork and cream cheese to a slow cooker. (An instant pot will work well too).
• Mix well and put the roast on top of all of the ingredients. Do not stir. Cover and turn on high for 8 hours or high for 6 hours.
•  Remove roast pork and shred in a bowl. Add back to the slow cooker, cover and let come to a simmer.
•  Just before serving, turn off the slow cooker, add cream cheese (cubed) if using and cover with the chili. Let it melt for five minutes or so and stir until it is all melted and combined.
•  Serve with cheddar cheese, green onion, cilantro, sour cream, sliced avocados & hot sauce if desired.

Can I make the Green Chili Ahead of time?

Yes! It’ll last chilled in the fridge for 4-5 days.

Can I freeze the leftover Low Carb Green Chili for later?

Yes but it will separate when it thaws if you used cream cheese. Stir well when reheating and don’t let it come to a boil.

If you do, it will still be edible but it’ll be grainy.

I think that’s all for the Low Carb Colorado Green Chili!

I hope you love this chili! I know we do.

As always, please leave any questions or comments below!

Cheers Keto Friends!

Brandy

More Low Carb Chili and Spicy Soup Recipes:

• Low Carb Chili with Keto Beans
• Keto Chili con Carne
• Keto Mexican Meatball Soup
• Spicy Keto Tortilla Soup