If you’ve ever spent time in Colorado — especially in the fall — you know the smell of green chiles roasting is just part of the air. There’s nothing quite like it. Earthy, smoky, warm… it’s the scent of something good simmering on the stove, and it usually means green chili is on the menu.

The first time I had Colorado-style green chili was in a tiny diner outside Pueblo. It was ladled over a smothered burrito, thick and chunky with slow-cooked pork and that signature hatch chile flavor. I had never tasted anything like it — spicy, savory, and comforting all at once.

This recipe brings that same flavor home with tender pork, fire-roasted green chiles, and a slow simmer that fills the whole house with anticipation. It’s hearty enough to serve as a meal, spooned over warm tortillas or rice, or poured on top of burritos, eggs, or even fries. Trust me — once you make a batch, you’ll start finding excuses to put it on everything.

Ingredients for Colorado Green Chili Recipe

• 2 tablespoons oil (avocado or vegetable)

• 2 lbs pork shoulder or pork loin, cut into 1-inch cubes

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 large onion, chopped

• 4 garlic cloves, minced

• 2 tablespoons flour (for thickening)

• 2 cups chicken broth

• 1 (14.5 oz) can fire-roasted diced tomatoes (or fresh if in season)

• 1½–2 cups chopped roasted green chiles (Hatch if you can find them!)

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon chili powder (optional for extra heat)

How to Make Colorado Green Chili Recipe

1. Brown the pork. In a large pot or Dutch oven, heat oil over medium-high heat. Add pork in batches, seasoning with salt and pepper, and brown on all sides. Remove and set aside.

2. Sauté aromatics. In the same pot, add onion and cook until softened (about 5 minutes). Stir in garlic and flour, cook for 1 minute more.

3. Deglaze and simmer. Pour in chicken broth, scraping up any bits from the bottom. Return pork to the pot, then add tomatoes, green chiles, cumin, oregano, and chili powder. Stir well.

4. Simmer low and slow. Cover and simmer on low for 1½ to 2 hours, stirring occasionally, until the pork is tender and the chili is thick and flavorful.

5. Taste and serve. Adjust seasoning as needed. Serve with warm tortillas, over rice, or however your heart desires.

Sarah’s Simple Tips

• Use Hatch chiles if you can. Frozen or jarred work great if you’re not in chile-roasting country.

• Make it ahead. The flavor gets even better the next day.

• Freeze the leftovers. This chili freezes beautifully for easy future meals.

Flavorful Conclusion

Colorado green chili is the kind of recipe that sticks with you — not just for the flavor, but for the way it warms you from the inside out. It’s rustic, bold, and deeply comforting. Whether you serve it as a main dish or as a smothering sauce, one bite and you’ll understand why it’s such a Rocky Mountain favorite.

Nutrition (per serving, based on 6 servings):
Calories: 380
Fat: 18g
Saturated Fat: 5g
Carbohydrates: 10g
Sugar: 4g
Protein: 40g
Sodium: 620mg