Colorado Green Chili. Just the name conjures images of snow-capped mountains, crisp, clean air, and the comforting warmth of a hearty, flavorful stew. For my family, this dish isn’t just food; it’s a taste of home, a reminder of trips to the Centennial State, and a guaranteed crowd-pleaser any time of year. We first stumbled upon this recipe years ago while planning a ski trip to Breckenridge. Seeking authentic Colorado cuisine, I dove into online searches and recipe books, determined to recreate the flavors we’d hopefully experience on our vacation. What I discovered was a culinary treasure, a dish that is both surprisingly simple to make and deeply satisfying to eat. From the first smoky aroma of roasting peppers to the rich, savory taste of slow-cooked pork infused with vibrant green chiles, this recipe has become a staple in our kitchen. Even my picky eaters, who often balk at anything remotely spicy, devour bowls of this green chili, often requesting seconds (and sometimes thirds!). The beauty of this recipe, we’ve found, is its adaptability. You can adjust the heat level to your preference, use different types of meat, or even make a vegetarian version. But at its heart, it’s a celebration of fresh, flavorful ingredients and the magic that happens when they simmer together. This isn’t just a recipe; it’s an experience, a journey to the heart of Colorado cuisine, right in your own kitchen. Get ready to discover your own family’s love affair with Colorado Green Chili.

Ingredients

To embark on your Colorado Green Chili adventure, gather these fresh and flavorful ingredients. The quality of your ingredients directly impacts the final taste, so opt for the best you can find, especially when it comes to the peppers.

Pork Shoulder (Boston Butt): 3 pounds, cut into 1-inch cubes. Pork shoulder is the quintessential choice for authentic Colorado Green Chili. Its higher fat content renders beautifully during slow cooking, resulting in incredibly tender and flavorful meat that practically melts in your mouth. Don’t be tempted to use leaner cuts; the fat is crucial for both flavor and texture in this dish.
Poblano Peppers: 1 pound (about 4-6 large), roasted, peeled, seeded, and chopped. Poblano peppers form the backbone of the flavor profile. They offer a mild to medium heat and a rich, earthy flavor that deepens as they roast. Roasting is essential; it enhances their sweetness and smokiness while making them easier to peel.
Anaheim Peppers: 1 pound (about 4-6 large), roasted, peeled, seeded, and chopped. Anaheim peppers, sometimes labeled as California chiles, bring a slightly brighter, fruitier heat to the mix. They are milder than poblanos but contribute to the overall complexity and vibrant green hue of the chili. Like poblanos, roasting is key to unlocking their full flavor potential.
Serrano Peppers: 2-4 peppers, finely minced (adjust to your spice preference). Serrano peppers are the heat kick in this recipe. They are significantly hotter than poblanos and Anaheims, so start with fewer and add more to taste if you prefer a spicier chili. Handle them with care and consider wearing gloves when mincing, as their oils can irritate your skin. For a milder chili, you can remove the seeds and membranes, which contain most of the heat.
Yellow Onion: 1 large, diced. Yellow onion provides a foundational savory note and sweetness as it cooks down. Dicing ensures it blends seamlessly into the chili without overpowering the other flavors.
Garlic: 4-6 cloves, minced. Garlic is a cornerstone of savory cooking and adds depth and aroma to the chili. Freshly minced garlic is always preferred for its brighter, more pungent flavor.
Chicken Broth: 6 cups. Chicken broth forms the liquid base of the chili. Use low-sodium broth to control the salt level and allow the flavors of the other ingredients to shine through. You can also use homemade chicken broth for an even richer flavor.
Diced Tomatoes: 1 (14.5-ounce) can, undrained. Diced tomatoes add a touch of acidity and sweetness, balancing the richness of the pork and the heat of the peppers. Undrained tomatoes contribute to the chili’s liquid and flavor.
Dried Oregano: 1 teaspoon. Dried oregano provides a classic earthy and slightly peppery note that complements the Southwestern flavors of the chili.
Ground Cumin: 1 teaspoon. Ground cumin adds warmth and earthiness, enhancing the savory depth of the dish. It’s a staple spice in Southwestern and Mexican cuisine.
Salt: To taste. Salt is essential for seasoning and bringing out the flavors of all the ingredients. Start with a teaspoon and adjust to your preference throughout the cooking process.
Black Pepper: To taste. Freshly ground black pepper adds a subtle bite and complexity.
Vegetable Oil: 2 tablespoons. Vegetable oil is used for searing the pork and sautéing the onions and garlic. Choose a neutral oil with a high smoke point.
Optional Thickener (if needed): 1-2 tablespoons all-purpose flour or cornstarch mixed with 2-3 tablespoons of cold water (slurry). If you prefer a thicker chili, you can use a slurry to adjust the consistency at the end of cooking. However, properly cooked green chili often thickens naturally as the pork breaks down and the flavors meld.

Instructions

Follow these step-by-step instructions to create authentic and delicious Colorado Green Chili. Each step is designed to build layers of flavor and ensure the perfect texture.

Roast the Peppers: Preheat your oven broiler or grill to high heat. Place the poblano and Anaheim peppers on a baking sheet or directly on the grill grates. Broil or grill, turning occasionally, until the skins are blackened and blistered on all sides. This process typically takes 5-10 minutes. Roasting the peppers is crucial. It softens their texture, enhances their sweetness, and imparts a smoky flavor that is fundamental to authentic green chili.
Steam the Peppers: Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or place them in a paper bag and seal it. Let them steam for 10-15 minutes. Steaming helps to loosen the skins, making them much easier to peel off.
Peel, Seed, and Chop the Peppers: Once the peppers are cool enough to handle, peel off the blackened skins. Remove the stems, seeds, and membranes. Roughly chop the roasted poblano and Anaheim peppers and set aside. Removing the seeds and membranes reduces the heat level slightly, but you can leave some seeds in if you prefer a spicier chili. Chopping prepares them for incorporation into the chili.
Sear the Pork: Season the cubed pork shoulder generously with salt and pepper. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the pork cubes on all sides until nicely browned. Remove the seared pork from the pot and set aside. Searing the pork creates a flavorful crust and seals in the juices, contributing significantly to the richness of the chili. Working in batches prevents overcrowding the pot, which would steam the pork instead of searing it.
Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and minced serrano peppers (if using) and cook for another minute until fragrant. Sautéing the onions and garlic in the rendered pork fat builds a flavorful base for the chili. Cooking the serrano peppers with the aromatics helps to infuse their heat throughout the dish.
Combine Ingredients and Simmer: Add the roasted and chopped poblano and Anaheim peppers, diced tomatoes (undrained), chicken broth, dried oregano, and ground cumin to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot. Return the seared pork to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer gently for at least 2-3 hours, or until the pork is incredibly tender and easily shreds with a fork. Slow simmering allows the flavors to meld and deepen, and it breaks down the pork shoulder into tender, succulent pieces. The longer it simmers, the richer and more flavorful the chili will become.
Shred the Pork (Optional): After simmering, you can either leave the pork in cubes or shred it using two forks directly in the pot. Shredding creates a slightly thicker and more stew-like consistency. The choice to shred or leave the pork cubed is a matter of personal preference. Both are authentic and delicious.
Adjust Seasoning and Consistency: Taste the chili and adjust seasoning with salt and pepper as needed. If you prefer a thicker chili, whisk together flour or cornstarch with cold water to create a slurry. Gradually whisk the slurry into the simmering chili and cook for a few minutes until thickened to your desired consistency. Always taste and adjust seasoning at the end. The flavors will have developed and concentrated during simmering. Thickening is optional and should be done gradually to avoid making the chili too thick.
Serve and Enjoy: Ladle the Colorado Green Chili into bowls and serve hot with your favorite toppings and accompaniments. See the “How to Serve” section for delicious serving suggestions. Enjoy the fruits of your labor! Your homemade Colorado Green Chili is ready to be savored.

Nutrition Facts (Estimated)

(Please note that these are estimates and can vary based on specific ingredients and serving sizes.)

Serving Size: Approximately 1.5 cups
Servings Per Recipe: Approximately 8-10 servings
Calories Per Serving: Approximately 450-550 calories

Approximate Nutritional Breakdown per Serving:

Protein: 35-45g
Fat: 25-35g (depending on fat content of pork shoulder)
Carbohydrates: 15-25g
Fiber: 5-7g

These values are estimates and intended for general information. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Colorado Green Chili, while flavorful and satisfying, can be part of a balanced diet when enjoyed in moderation and paired with healthy sides. It’s a good source of protein and fiber, but also contains fat, primarily from the pork shoulder.

Preparation Time

Prep Time: 45 minutes (includes roasting peppers, chopping vegetables, and cubing pork)
Cook Time: 2-3 hours (simmering time)
Total Time: 2 hours 45 minutes to 3 hours 45 minutes

While the total time may seem lengthy, much of it is hands-off simmering time. The active preparation is about 45 minutes, making this recipe manageable for a weekend meal or a day when you have some time to dedicate to cooking. The slow simmering is where the magic happens, transforming simple ingredients into a deeply flavorful and complex dish.

How to Serve Colorado Green Chili

Colorado Green Chili is incredibly versatile and can be served in a multitude of delicious ways. Here are some popular and flavorful serving suggestions:

Classic Bowl of Chili: Simply ladle a generous portion into a bowl and enjoy it as is. This is the most straightforward and satisfying way to experience the pure flavors of the chili.
Topped with Cheese and Sour Cream: A dollop of sour cream or Mexican crema adds a cool and tangy counterpoint to the heat of the chili. Shredded Monterey Jack, cheddar, or a blend of Mexican cheeses melts beautifully over the hot chili, adding richness and flavor.
With Tortillas or Fry Bread: Serve warm flour or corn tortillas on the side for dipping and scooping up the chili. Fry bread, a slightly sweet and puffy fried dough, is another classic Southwestern accompaniment that pairs wonderfully with green chili.
Over Rice or Potatoes: Spoon green chili over a bed of fluffy white rice, brown rice, or mashed potatoes for a heartier meal. The chili’s sauce soaks into the grains or potatoes, creating a comforting and flavorful combination.
As a Burrito Filling: Use green chili as a flavorful filling for burritos. Combine it with rice, beans, cheese, and your favorite burrito toppings for a satisfying and portable meal.
Smothered on Breakfast Burritos: Elevate your breakfast burritos by smothering them in Colorado Green Chili. The spicy and savory chili pairs perfectly with eggs, potatoes, and cheese for a truly decadent breakfast.
Over Enchiladas or Tamales: Use green chili as a smothering sauce for enchiladas or tamales instead of traditional red sauce. It adds a unique and flavorful twist to these classic dishes.
As Chili Cheese Fries Topping: Pour green chili over a bed of crispy french fries and top with melted cheese for a crave-worthy chili cheese fries experience with a Southwestern flair.
Inside Omelets or Frittatas: Add leftover green chili to omelets or frittatas for a flavorful and protein-packed breakfast or brunch.
As a Dip for Quesadillas or Taquitos: Serve warm green chili as a dipping sauce for quesadillas, taquitos, or tortilla chips. It’s a delicious and unexpected alternative to salsa or guacamole.

Additional Tips for Perfect Colorado Green Chili

Elevate your Colorado Green Chili game with these helpful tips and tricks, ensuring maximum flavor and authentic results every time.

Roast Peppers Properly for Best Flavor: Don’t rush the roasting process. Ensure the pepper skins are fully blackened and blistered on all sides. This is key to developing the smoky sweetness that defines authentic green chili. If you don’t have a broiler or grill, you can roast peppers under a high oven setting or even char them directly over a gas stovetop flame (using tongs to turn them).
Don’t Skip the Steaming Step: Steaming the roasted peppers is essential for easy peeling. Resist the urge to peel them immediately after roasting; the steam helps to separate the skin from the flesh, making peeling much quicker and less messy.
Spice Level Control is Key: Colorado Green Chili can range from mild to fiery hot. Start with fewer serrano peppers and taste as you go. Remember, you can always add more heat, but you can’t easily take it away. For a milder chili, remove the seeds and membranes from the serranos and even the poblanos and Anaheims if you are particularly sensitive to spice.
Low and Slow Simmering is Crucial: Patience is a virtue when making green chili. The long, slow simmer is what allows the pork to become incredibly tender and the flavors to meld and deepen. Don’t rush this step. If you have the time, even longer simmering (3-4 hours) can result in an even richer, more flavorful chili.
Make a Big Batch – It Freezes Beautifully: Colorado Green Chili is even better the next day as the flavors continue to develop overnight. It also freezes exceptionally well. Make a large batch and freeze portions in airtight containers for easy and delicious meals on busy weeknights. Thaw it overnight in the refrigerator or gently reheat from frozen on the stovetop or in the microwave.

Frequently Asked Questions (FAQ) about Colorado Green Chili

Curious to learn more about Colorado Green Chili? Here are answers to some common questions to help you confidently create this Southwestern culinary delight.

Q1: Is Colorado Green Chili really spicy?

A: The spice level of Colorado Green Chili can vary greatly depending on the recipe and the types and quantities of peppers used. Authentic recipes often include serrano peppers, which add significant heat. However, you can easily control the spice level by adjusting the number of serranos and removing the seeds and membranes from all peppers for a milder version. Start with fewer serranos and taste as you go, adding more heat gradually if desired.

Q2: Can I make Colorado Green Chili with chicken instead of pork?

A: Yes, while traditional Colorado Green Chili typically uses pork shoulder, you can definitely substitute chicken. Chicken thighs are a good option as they are more flavorful and less likely to dry out during simmering compared to chicken breasts. Follow the recipe instructions, searing the chicken thighs instead of pork and simmering until they are cooked through and tender. The flavor profile will be slightly different, but still delicious.

Q3: Can I make a vegetarian or vegan version of Colorado Green Chili?

A: Absolutely! To make a vegetarian green chili, omit the pork or chicken entirely. You can enhance the heartiness and flavor by adding vegetables like potatoes, sweet potatoes, or corn to the chili. For a vegan version, ensure you are using vegetable broth instead of chicken broth. You can also add plant-based protein sources like white beans or jackfruit for added texture and substance.

Q4: How long does Colorado Green Chili last in the refrigerator and freezer?

A: Properly stored Colorado Green Chili will last for 3-4 days in the refrigerator in an airtight container. For longer storage, it freezes beautifully for up to 2-3 months. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. When reheating from frozen, thaw it overnight in the refrigerator or reheat directly from frozen on the stovetop or in the microwave until heated through.

Q5: What are some authentic Colorado Green Chili variations?

A: While the core ingredients of roasted green chiles, pork, and broth remain consistent, there are regional and personal variations in Colorado Green Chili. Some variations include:

Adding Potatoes: Diced potatoes are sometimes added to the chili for a heartier stew.
Using Different Peppers: Some recipes incorporate Hatch chiles (from New Mexico, but popular in Colorado) for a unique flavor profile. You can also experiment with other mild to medium heat green chiles.
Thickening with Masa Harina: Instead of flour or cornstarch, some recipes use masa harina (corn flour used for tortillas) to thicken the chili, adding a subtle corn flavor.
Creamy Green Chili: A touch of cream or half-and-half can be added at the end of cooking for a richer, creamier texture.

Experiment and find your favorite version of this iconic Colorado dish! Enjoy the process and the delicious results!