I’m a bit at a loss as to how to describe Puerco Con Chile Verde; tender chunks of braised pork in a slightly spicy, slightly smoky green tomatillo sauce is descriptive but doesn’t quite give justice. Guisado de Puerco con Tomatillos or Carne de Puerco en Salsa Verde rolls off the tongue with a bit more flair.
Denver Green Chili is a regional specialty and is found all along the Colorado Front Range. This Denver Green Chili, my secret family recipe, made in the classic Denver style, is a secret no more. Rich and silky, just thick enough to smother a burrito and gently pool, it has just the right amount of heat. Enough to catch your interest, to be sure, but not enough to cause any true distress. Just marvelous flavor that will tickle your tongue, then wrap around and settle a bit toward the back of the throat.