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Colorado Green Chili is a savory, thick stew made with chunks of pork, fire-roasted green chiles (usually Hatch or Pueblo chiles), and a deeply flavorful broth. Unlike New Mexico green chile (which is often thinner), Colorado-style is thicker and sometimes used more like a sauce. It’s spicy, rich, and perfect year-round.
⏱️ Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 6–8
🍳 Equipment:
- Large Dutch oven or heavy pot
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
📝 Ingredients:
- 2 tablespoons vegetable oil or lard
- 2 pounds pork shoulder or pork stew meat, cut into ¾-inch cubes
- Salt & black pepper, to taste
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano (Mexican preferred)
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons all-purpose flour (for thickening)
- 2 cups roasted, peeled, and chopped green chiles (Hatch, Pueblo, or Anaheim)
- 1 can (14.5 oz) diced tomatoes (optional but traditional in some Colorado versions)
- 4 cups chicken broth (or pork broth if you have it)
- 1 tablespoon lime juice (optional, for brightness)
- Fresh cilantro, for garnish (optional)
🧾 Ingredient Notes:
- Green Chiles: Use fire-roasted Hatch or Pueblo chiles if possible. Canned green chiles work in a pinch, but fresh or frozen are best.
- Pork: Pork shoulder is ideal for tenderness and flavor. Trim excess fat, but leave some for richness.
- Flour: Used to thicken. You can sub with cornstarch slurry (for gluten-free).
👩🍳 Instructions:
1. Sear the Pork:
- Heat oil in a large pot over medium-high heat.
- Season pork with salt and pepper. Brown in batches until golden on all sides. Remove and set aside.
2. Sauté Aromatics:
- In the same pot, add diced onion. Cook 4–5 minutes until softened.
- Stir in garlic, cumin, oregano, and cayenne (if using). Cook 1 minute until fragrant.
3. Make the Roux:
- Sprinkle in flour and stir for 1–2 minutes to coat onions and toast lightly.
- Gradually whisk in the broth, scraping up any browned bits from the bottom.
4. Add Remaining Ingredients:
- Return pork to the pot.
- Add chopped green chiles and tomatoes (if using).
- Bring to a simmer. Reduce heat to low, cover partially, and simmer for about 1 hour, stirring occasionally, until pork is tender and chili has thickened.
5. Finish:
- Stir in lime juice for brightness. Taste and adjust seasoning.
- If too thick, add a bit more broth. If too thin, simmer uncovered until reduced.
6. Serve:
- Serve in bowls with tortillas or over burritos, fries, or eggs.
- Garnish with chopped cilantro or shredded cheese if desired.
📊 Nutrition (Per 1-cup serving, approximate):
- Calories: ~320
- Protein: ~25g
- Fat: ~18g
- Carbs: ~10g
- Fiber: ~2g
- Sodium: ~600mg
💡 Tips & Variations:
Tips:
- For extra flavor, roast your own green chiles or buy frozen roasted chiles from a Southwest market.
- Let the chili sit overnight—it tastes even better the next day.
- Skim some fat off the top before serving if desired.
Variations:
- Spicier: Add diced jalapeños or hot Hatch chiles.
- No tomato version: Omit tomatoes for a purist green-only flavor.
- Green Chile Sauce: Blend smooth and use it to smother burritos, chimichangas, or breakfast skillets.
- Slow Cooker: Brown pork and aromatics first, then transfer everything to slow cooker. Cook on LOW for 6–8 hours.
