Low Carb Colorado Green Chili

If you have never had Famous Colorado Green Chili you are in for a treat. This recipe outlines how to make Keto Colorado Green Chili taste EVEN better than the original recipe. This is a cure all for hangovers and flu in Colorado. And, it's a great make ahead meal.

Course dinner, lunch

Cuisine Coloradoan, Keto, Mexican

Keyword green chile

Prep Time 15

Cook Time 6

Servings cups

Calories 204kcal

Author Brandy

Equipment

Ingredients

1.5 - 2 pounds pork roast butt, loin or any fatty piece of pork is ideal.
salt and pepper to taste
1 cup onion diced
4 cloves garlic minced
2 cups green chilies roasted and chopped
14 oz tomatoes diced, canned
2 cups tomatillo's chopped
2 cups chicken broth Powdered or premade...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
8 oz Cream Cheese *Optional ~ SEE POST FOR ALTERNATIVES to lower dairy in this dish.
1/2 tsp red pepper *to taste

Instructions

Add every ingredient except pork and cream cheese to a slow cooker.
Mix well and put the roast on top of all of the ingredients. Do not stir once the meat is sitting on top.
Cover and turn on low 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.
Do not allow chili to "boil" once the cream cheese has been added or it will be grainy.
Serve with cheddar cheese, green onion, cilantro, sour cream, sliced avocados & hot sauce if desired.

Notes

The serving size is for one cup including the cream cheese option without additional toppings.

Nutrition