Ah, Colorado Green Chili! Unlike the red chile enchiladas we discussed, Colorado-style green chili is all about pork, green chiles, and a chunky, stew-like texture. It’s hearty, slightly smoky, and perfect with tortillas, rice, or just on its own. Here’s a detailed recipe.
Colorado-Style Green Chili (Green Chile Stew)
Serves
4–6
Ingredients
Meat & Base
- 2 lbs pork shoulder or pork butt, cut into 1-inch cubes
- 2 tbsp vegetable or canola oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika (optional, for depth)
- Salt and black pepper, to taste
Chiles & Sauce
- 1–2 lbs roasted green chiles (Anaheim, Hatch, or poblano), peeled, seeded, and chopped
- 2 cups chicken or vegetable stock
- 1 tsp dried oregano (Mexican oregano preferred)
- 1–2 tbsp lime juice (optional, for brightness)
Optional Add-ins
- 1–2 medium potatoes, cubed (adds heartiness)
- 1–2 medium tomatillos, roasted and chopped (adds tang)
Instructions
1. Roast and Prepare Chiles (if not pre-roasted)
- Roast chiles under broiler, on a grill, or in a dry skillet until skin blisters.
- Place in a paper bag or cover with a kitchen towel to steam for 10 minutes (easier peeling).
- Peel, seed, and roughly chop.
2. Brown the Pork
- Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown pork cubes on all sides in batches; don’t overcrowd the pan.
- Remove pork and set aside.
3. Sauté Aromatics
- In the same pot, sauté onions until soft and translucent.
- Add garlic, cumin, smoked paprika, salt, and pepper—cook 1–2 minutes until fragrant.
4. Combine & Simmer
- Return pork to the pot.
- Add chopped green chiles, stock, oregano, and any optional ingredients.
- Bring to a simmer, then reduce heat to low.
- Cover and cook 1–1.5 hours, stirring occasionally, until pork is tender and flavors meld.
5. Finish & Adjust
- Taste and adjust salt, pepper, and lime juice.
- For a slightly thicker stew, simmer uncovered for 10–15 minutes.
Serving Suggestions
- Serve with warm flour or corn tortillas.
- Sprinkle with shredded cheese or chopped onions.
- Great over rice or alongside beans.
- Some like it with crispy tortilla strips on top.
This version is authentic Colorado-style: chunky, pork-forward, and dominated by green chiles—not a pureed sauce like some “saucy” green chilis in other regions.
If you want, I can also give a spicy Hatch chile version that’s closer to what restaurants in Santa Fe or Denver serve. It’ll have that smoky, slightly fiery kick that Colorado green chili is famous for.
Do you want me to make that spicy version too?
