Growing up, Sundays meant simmering pots of richly spiced stews in my grandmother’s kitchen. One of the most unforgettable was her take on Colorado Green Chili—an aromatic blend of slow-cooked pork, fire-roasted green chilies, and garlic-laden tomato broth. This dish wasn’t just a meal; it was a ritual. Today, I’m sharing my version that’s deeply inspired by those warm flavors and perfect for both snowy evenings and breezy summer nights.
Table of Contents
Why You’ll Love This Colorado Green Chili Recipe
This Colorado Green Chili is bold, hearty, and comforting—with tender pork chunks in a thick, flavorful chili verde sauce made from Anaheim and jalapeño peppers. It’s fantastic over rice, in a burrito, or just by the spoonful with warm tortillas. Whether you’re warming up in winter or serving a flavorful outdoor dinner in summer, this dish delivers.
Ingredients
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3 lbs boneless pork butt roast, trimmed and cut into 1” cubes
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2 lbs (10–12) Anaheim green chilies, stemmed, halved, and seeded
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3 jalapeños
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1 (14.5 oz) can diced tomatoes (or 2 cups fresh chopped tomatoes)
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1 tablespoon vegetable oil
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2 medium onions, finely chopped
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8 garlic cloves, minced
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¼ cup all-purpose flour
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4 cups chicken broth
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½ teaspoon salt, plus more to taste
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1 cup corn kernels (optional)
Step-by-Step Instructions
Step 1: Brown the Pork
Start by placing the pork cubes, ½ cup water, and ½ teaspoon salt in a Dutch oven over medium heat. Cover and cook for about 20 minutes, stirring occasionally.
Once the pork has released its juices, remove the lid and increase heat to medium-high. Continue cooking, stirring frequently, until the liquid evaporates and the pork browns in its own fat—this takes about 15–20 minutes. Transfer the pork to a bowl and set aside.
Step 2: Roast the Peppers
Preheat your oven to broil. Adjust one rack to the top position (about 6 inches from the broiler) and another to the lowest.
Line a rimmed baking sheet with foil and spray with cooking spray. Place the Anaheim chilies (skin-side up) and whole jalapeños on the sheet.
Broil for 15–20 minutes, rotating the pan halfway through and flipping only the jalapeños. You want blackened, blistering skins and soft flesh.
Remove the chilies. Place the Anaheim peppers in a bowl and cover with plastic wrap to steam for 5 minutes. Set the jalapeños aside to cool.
Step 3: Prep the Chilies
Peel the charred skins from the Anaheim chilies. Chop half into small pieces and puree the other half in a food processor for about 10 seconds. Mix both in a bowl and set aside.
Stem and seed the jalapeños (don’t peel). Finely chop them, reserving the seeds for later heat adjustment.
Step 4: Build the Base
Lower oven temperature to 325°F.
In the same Dutch oven, heat oil over medium heat. Add chopped onions and sauté until lightly browned (about 5–7 minutes). Add minced garlic and cook for 30 seconds until fragrant.
Stir in flour and cook for 1 minute, stirring constantly. Slowly add the chicken broth, scraping any browned bits from the bottom. Then stir in the diced tomatoes, pureed and chopped Anaheim chilies, and the browned pork (along with any juices).
Step 5: Simmer & Finish
Cover the pot, transfer to the lower oven rack, and bake for 1 to 1¼ hours or until pork is fork-tender.
Once out of the oven, stir in the chopped jalapeños and add salt and reserved jalapeño seeds to taste. If using, stir in corn at this point and simmer gently on the stovetop for 5–10 minutes more.
Serving Suggestions
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Tacos or Burritos: Spoon into tortillas with shredded cheese and sour cream.
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With Rice: Serve over steamed rice for a complete meal.
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As a Stew: Ladle into bowls with warm flour tortillas on the side.
Tips for the Best Colorado Green Chili
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Roast the chilies properly: The depth of flavor depends on the roasting. Look for fully blistered skin.
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Customize the heat: Jalapeños and their seeds allow you to adjust the spice to your liking.
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Make ahead: Like many stews, this chili tastes even better the next day.
Variations
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Vegetarian Version: Skip the pork and use hearty white beans and diced potatoes.
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Spicier Chili: Add serrano peppers or keep more jalapeño seeds.
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Slow Cooker Option: After browning pork and sautéing the onions, combine everything in a slow cooker and cook on low for 6–8 hours.
Final Thoughts
This Colorado Green Chili is a tribute to both Mexican heritage and comforting home cooking. It’s adaptable, deeply flavorful, and sure to become a staple in your kitchen—just like it did in mine.
Have you tried this recipe? Let me know how it turned out, or how you like to serve it!
Colorado Green Chili
Ingredients
Method
- Start by placing the pork cubes, ½ cup water, and ½ teaspoon salt in a Dutch oven over medium heat. Cover and cook for about 20 minutes, stirring occasionally.
- Once the pork has released its juices, remove the lid and increase heat to medium-high. Continue cooking, stirring frequently, until the liquid evaporates and the pork browns in its own fat—this takes about 15–20 minutes. Transfer the pork to a bowl and set aside.
- Preheat your oven to broil. Adjust one rack to the top position (about 6 inches from the broiler) and another to the lowest.
- Line a rimmed baking sheet with foil and spray with cooking spray. Place the Anaheim chilies (skin-side up) and whole jalapeños on the sheet.
- Broil for 15–20 minutes, rotating the pan halfway through and flipping only the jalapeños. You want blackened, blistering skins and soft flesh.
- Remove the chilies. Place the Anaheim peppers in a bowl and cover with plastic wrap to steam for 5 minutes. Set the jalapeños aside to cool.
- Peel the charred skins from the Anaheim chilies. Chop half into small pieces and puree the other half in a food processor for about 10 seconds. Mix both in a bowl and set aside.
- Stem and seed the jalapeños (don’t peel). Finely chop them, reserving the seeds for later heat adjustment.
- Lower oven temperature to 325°F.
- In the same Dutch oven, heat oil over medium heat. Add chopped onions and sauté until lightly browned (about 5–7 minutes). Add minced garlic and cook for 30 seconds until fragrant.
- Stir in flour and cook for 1 minute, stirring constantly. Slowly add the chicken broth, scraping any browned bits from the bottom. Then stir in the diced tomatoes, pureed and chopped Anaheim chilies, and the browned pork (along with any juices).
- Cover the pot, transfer to the lower oven rack, and bake for 1 to 1¼ hours or until pork is fork-tender.
- Once out of the oven, stir in the chopped jalapeños and add salt and reserved jalapeño seeds to taste. If using, stir in corn at this point and simmer gently on the stovetop for 5–10 minutes more.
