Colorado Pork Green Chili with Ruby Wild Blend™ - 2 lbs.

Colorado Pork Green Chili with Ruby Wild Blend™ - 2 lbs.

InHarvest Products Used


Yield: 24, 1½-cup servings

  • 2 lbs. InHarvest Ruby Wild Blend™
  • ¼ c. canola oil
  • 3 yellow onions, diced
  • 6 garlic cloves, minced
  • 4 qts. prepared verde salsa, heat level can be adjusted by using spicy or mild salsa
  • 3 jalapeños, seeded and diced (optional)
  • 3 lbs. pork shoulder (trimmed of fat), medium diced
  • 2 bay leaves
  • 1 t. toasted cumin seed, ground
  • 1 t. dried oregano
  • 1 t. dried thyme leaves
  • 3 T. ancho chile powder
  • 4 c. chicken stock 
  • 1½ c. stewed tomatoes
  • 1½ c. puréed tomatillo
  • 1 c. fresh cilantro, minced
  • 2 t. kosher salt
  • 1 t. black pepper


  1. To prepare the chili, heat the oil and add the onion in a large heavy pot or Dutch oven. Cook for 3 minutes.
  2. Add garlic, verde salsa, jalapeño, pork shoulder, bay leaf, cumin seed, oregano, thyme and ancho chili powder. Cook for about 5 minutes and stir to keep vegetables from overcooking. 
  3. Add the stock, stewed tomato and tomatillo. Bring to a slight boil and reduce heat to a simmer. Cook on simmer for about an hour.
  4. Add InHarvest Ruby Wild Blend to the chili and cook for another hour or until the grains are fork tender.

Nutrition Facts
Per serving: 460 cal., 23 g pro., 41 g carb.,5 g fiber, 23g fat (7 g sat. fat), 70 mg chol., 650mg sod., 6 g sugar