🌶️ Colorado Green Chili
A bold, slow-simmered pork chili made with roasted green chiles — thicker than a stew, thinner than gravy, and absolutely perfect over burritos or smothered on everything.
🛒 Ingredients (Serves 6–8)
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2 lbs pork shoulder (cut into small cubes)
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2 tablespoons vegetable oil
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1 medium onion, diced
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3 cloves garlic, minced
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2 tablespoons flour (for thickening)
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2 cups roasted, chopped green chiles (Hatch preferred if available)
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1 cup diced tomatoes (optional, some Colorado cooks skip)
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4 cups chicken or pork broth
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1 teaspoon ground cumin
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½ teaspoon dried oregano
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Salt & black pepper to taste
Optional:
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1 small diced potato (traditional in some versions)
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Jalapeño for extra heat
👩🍳 Instructions
1️⃣ Brown the Pork
Heat oil in a heavy pot over medium-high heat.
Season pork with salt and pepper.
Brown well in batches. Remove and set aside.
2️⃣ Build the Base
In the same pot, sauté onion until soft.
Add garlic and cook 30 seconds.
Sprinkle in flour and stir 1–2 minutes to form a light roux.
3️⃣ Add the Chiles
Stir in chopped green chiles and cumin.
Cook briefly to bloom flavors.
4️⃣ Simmer
Return pork to pot.
Add broth (and tomatoes if using).
Bring to a boil, then reduce heat and simmer 1–2 hours until pork is tender and chili thickens.
Add diced potato during the last 30 minutes if using.
5️⃣ Adjust & Finish
Taste and adjust salt.
Simmer uncovered if you want it thicker.
🔥 How to Serve It (Very Colorado)
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Smothered over burritos
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On fries (“chili cheese fries” style)
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Over scrambled eggs
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With warm flour tortillas
🌶️ Pro Tips
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Roasting fresh green chiles gives the best flavor.
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Don’t rush the simmer — low and slow makes it authentic.
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It should have a slight tang and mild-to-medium heat, not overpowering spice.
If you’d like, I can also give you a slow cooker version or a true Hatch green chile roasting guide.