Ah yes! 🌶️ Colorado-style green chili is a hearty, spicy stew, usually made with pork or beef, green chilies, and a flavorful broth. Unlike the New Mexico or Texas versions, the Colorado style is chunky, saucy, and perfect with tortillas or over burritos.
Here’s a classic recipe:
🌿 Colorado-Style Green Chili
Ingredients (Serves 4–6)
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1.5 lbs pork shoulder or beef stew meat, cubed
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2–3 tbsp vegetable oil
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1 large onion, diced
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3 cloves garlic, minced
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1–2 tsp cumin
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1 tsp smoked paprika
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Salt & pepper to taste
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3–4 cups roasted green chilies (Hatch or Anaheim), chopped
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1–2 cups chicken or beef broth (adjust for desired thickness)
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1 tsp oregano (optional)
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1–2 tbsp lime juice (optional for brightness)
Optional toppings: shredded cheese, sour cream, chopped cilantro, diced onions
Instructions
1️⃣ Brown the meat:
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Heat oil in a large pot over medium-high heat.
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Season meat with salt, pepper, and paprika.
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Brown all sides, then remove and set aside.
2️⃣ Sauté aromatics:
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In the same pot, sauté onions and garlic until soft.
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Stir in cumin (and oregano if using).
3️⃣ Combine and simmer:
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Add the meat back to the pot.
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Stir in roasted green chilies and broth.
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Bring to a boil, then reduce heat to low.
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Cover and simmer 1.5–2 hours, until meat is tender and flavors meld.
4️⃣ Finish:
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Stir in lime juice if desired.
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Adjust salt and pepper.
5️⃣ Serve:
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Ladle into bowls.
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Top with cheese, sour cream, cilantro, or diced onions.
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Perfect with warm flour tortillas or over a burrito (aka “smothered burrito”).
💡 Tips:
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Roasting chilies: You can roast fresh green chilies under the broiler or on a gas stove flame, then peel and chop.
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Thicker chili: Mash a few chilies or beans (optional) into the sauce.
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Make ahead: This chili tastes even better the next day!
If you want, I can also give a fast 30-minute weeknight version that still has authentic Colorado green chili flavor — minimal roasting required.