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Colorado Style Green Chile Pork
This easy Colorado-Style Green Chile Pork recipe is packed with roasted chiles and succulent pork for a filling meal. Also known as Colorado green chili, this versatile stew is perfect for smothering breakfast burritos or eating with warm tortillas. Fair warning: this recipe makes a lot, so it’s great for stocking your freezer, though you can always halve the recipe.
I moved to Colorado in 1998, and I’ll never forget the first time someone asked me if I knew how to make chile. Um, hello, I’m Mexican—of course I know how to make all kinds of chile dishes! Then they said, “No, Colorado green chile!” I was confused.
“Yes, I know how to make salsa verde, salsa casera, chile verde con carne y papas, and green enchilada sauce. Which green chile are you talking about?” Then, they said, “No, pork green chile, Colorado-style. It’s thick like a gravy or stew made with spicy fire-roasted long green Pueblo chile peppers combined with chunks of pork tenderloin, tomato, and onion. We use it to ‘smother’ our dishes.” I was very confused.
I wasn’t a fan of the whole “smothering” thing at first, but I have finally come to appreciate this uniquely thick green pork chili, and I have to admit it can be quite addictive. This recipe was adapted from my cousins’ husband’s recipe, who is from Pueblo, Colorado. He makes a mean Colorado chile, so I knew I had to ask him for his popular recipe. (Thank you Augi!)
What is Colorado Pork Green Chile?
Pork chile Colorado is a simple, yet flavorful dish, consisting of seared chunks of pork, onions, garlic, chicken broth, and roasted green chile. It’s brothy, yet filling, and a great meal to make on busy weeknights or lazy weekends alike.
This green chile chili is also super versatile—while it’s great served simply as a bowl of stew, I especially love using this versatile Colorado pork green chili to smother over eggs or a breakfast burrito in the morning. Yes, I said smother. After all, I’m a Coloradan now!
This stew has the distinct flavor of green chiles, but it isn’t necessarily very spicy unless it has been made with dynamite chiles from Pueblo or extra hot chiles from Hatch.
I always end up making a BIG pot of this spicy pork green chile stew when the weather starts to turn cold. I especially love it while camping. Something about this pork green chile lingering through the Colorado mountain air is a beautiful thing. I make a big batch of it, freeze it, and then reheat it in a Dutch oven over the campfire or on a Coleman stove.
Why You’ll Love This Colorado Green Chile Pork Recipe
- It’s cozy, slightly spicy, and just begging for a snowy winter’s day.
- Perfect for parties, meal prepping, or sharing with a friend in need. Plus, you can serve it for brunch, lunch, or dinner!
- Making Colorado green pork chili is a snap. There are just 5 easy steps!
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Olive Oil – Just your normal cooking oil is perfect.
- Pork Tenderloin – I love lean pork tenderloin to keep this pork green chile recipe a little lighter, but it’s equally delicious with pork butt (a.k.a. pork shoulder or Boston butt).
- White Onions – Of all the onions, white ones tend to hold their shape best when cooked—perfect for keeping some bite in this stew. Feel free to swap in yellow onions if needed.
- Garlic – Fresh is best, but you can easily swap in jarred minced garlic for a shortcut.
- Chicken Broth – You’re welcome to use either store-bought or homemade.
- Salt – For basic seasoning. Sea salt or kosher salt is preferred.
- Coriander – Interestingly enough, this spice comes from cilantro seeds. That said, it has an entirely distinct flavor from cilantro leaves, offering a bright citrusy flavor.
- Dried Oregano – If possible, try using Mexican oregano to double down on coriander’s citrus vibes.
- Canned Fire Roasted Diced Tomatoes – This pantry superstar adds big flavor with zero fuss.
- Roasted Green Chiles – The star of the show! Pueblo, Hatch, or Anaheim chile peppers are my favorite here, but you can use any variety of long green Mexican chile you prefer.
- Cornstarch & Water – Adding a large amount of starchy slurry helps give this Colorado green chile recipe its classic thick texture. If you prefer, feel free to substitute with masa harina.
How to Make Pork Green Chile Colorado
This Denver green chili recipe comes together in just a few simple steps:
Step 1: Cook the Pork. Heat the olive oil in a large skillet or Dutch oven. Add the chopped pork, and cook for about 10 minutes, until the meat is browned (but not cooked through).
Step 2: Sauté the Veggies. Add the onions and garlic and cook until the onions are tender, about 5 minutes.
Step 3: Add the Liquids & Spices. Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then reduce the heat and simmer for 30 minutes.
Step 4: Make the Slurry. In a separate dish, combine water and cornstarch to make a slurry, and continue to stir. Add a little of the cornstarch mixture at a time, stirring constantly. The stew will thicken as it cools.
Step 5: Serve. Once the stew has thickened, it’s ready to serve! Serve as a stew or smother it over eggs, burritos, chile rellenos, or make loaded nacho fries. Enjoy!
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Pork-Free – Colorado chile sauce isn’t a one-trick pony. If you can’t eat pork, try swapping in beef like in this Chile Colorado Con Carne recipe
- Corn-Free – Got a corn allergy? Potato starch is a perfect 1-to-1 cornstarch substitute for every recipe I’ve ever tried.
Serving & Topping Suggestions
My favorite thing about this Colorado-style green chile is how versatile it is. Eat it as is with a warm flour tortillas on the side, use it to make green chile nacho fries, smother your favorite Mexican and Tex-Mex dishes like breakfast burritos, chiles rellenos, or sopaipillas. The options are endless!
Expert Tips & Tricks
- Patience is a virtue. If you can handle it, let this Colorado green chili chill out in the fridge for a day before serving. This gives the flavors time to mingle, so it tastes even better!
- Recipe card secrets. Use the slider next to the servings in the recipe card to automatically adjust the quantities if you want to quarter, halve, or double the recipe.
- Batch prep. Next time you roast green chiles, make extra—they keep well in the freezer for up to 6 months. Having some on deck makes this recipe extra easy to throw together! Similarly, I recommend making the full recipe even though it makes a ton. Having a homemade meal waiting for busy weeknights or to leave for my hubby when I’m out of town gives me peace of mind. No matter what comes, my family will eat well.
- Make sure to get a good sear on your pork before adding veggies to the pan. The act of browning meat causes what is known as the Maillard reaction, creating new flavor compounds that are extra delicious.
Storage & Heating Instructions
- Store leftover pork and green chile stew in an airtight container in your fridge for up to 5 days.
- Freeze any cooked and cooled leftovers in an airtight, freezer-safe container or plastic bag for up to 3 months.
- Reheat from frozen by letting it thaw in the fridge or on the counter, and then warm the chilled pork green chile on the stovetop over medium-low heat until warmed through and bubbling.
Storing and Reheating
- Store this pork green chile recipe in an airtight container in your fridge for up to 5 days.
- Freeze any cooked and cooled leftovers in an airtight, freezer-safe container or plastic bag for up to 3 months.
- Reheat from frozen by letting it thaw in the fridge or on the counter, and then warm the chilled pork green chile on the stovetop over medium-low heat until warmed through and bubbling.
Frequently Asked Questions
If you’re talking about peppers, they’re simply the fruit of a chile plant. If you’re talking Colorado-style green chile, you can expect plenty of roasted green peppers, sautéed alliums, roasted tomatoes, meat (typically beef or pork), herbs and spices, and a starchy slurry to thicken it up.
Either of these terms can be used to describe this slightly spicy, green-tinted stew. Green chili is the English spelling, while chile verde is the Spanish spelling.
Oftentimes, yes! Beef and sometimes chicken may be used instead.
It depends who you talk to! Both Colorado and New Mexico lay claim to the original recipe, though both states were likely influenced by Northern Mexican cooks, who were in turn influenced by Spaniards. Regardless of who made it first, this special dish holds great significance for the American Southwest, particularly CO and NM.
Why, make this pork green chile Colorado, of course! This New Mexico-style carne adovada, Brazilian feijoada, asado de puerco, and posole rojo are also excellent choices.
Taste is subjective, so it totally depends! I typically make Hatch green chile stew with pork, which might technically make it more of a New Mexican version (Hatch is in New Mexico), whereas using Pueblo peppers makes it more Coloradan (Pueblo is a town in Colorado). But, since I’m a Coloradan, does that automatically make it chile Colorado? I honestly couldn’t tell you. As with most recipes, this dish can also vary widely by family. Regardless, I personally think this is the best pork green chili recipe around.
Again, it totally depends! Green chiles come in all sorts—green bell peppers have zero heat and score a 0 SHU on the Scoville Heat Index, whereas Pueblo chiles can get up to 20,000 SHU and serranos can get up to 23,000 SHU. That said, even specific varieties have ranges (Anaheim chiles can be 500-2500 SHU, Hatch chiles can be 1000-8000 SHU, and Pueblo chiles range from 5000-20,000 SHU). Factors like genetic variations and growing conditions contribute to this variability. For example, dry weather stresses the plants more and causes spicier peppers to grow than wet weather. Neat!
If you live in Colorado be sure to look for a farm stand or go to the Chile & Frijoles Festival to stock up on some fire-roasted chile. If you live in Colorado, visit this Pueblo chile farm or try making it with Hatch Chile peppers or readily available Anaheim or for a mild pepper try poblanos. Whatever you do, try to avoid using canned chiles—fresh is honestly best.
You can use your favorite variety, such as Pueblo, Hatch, Anaheim, poblanos, or a mix.
Named “Mirasol” for its upward-reaching (rather than downward-hanging) fruit that grows “facing the sun,” the Pueblo chile is typically meatier than the long and slender Hatch chile. It’s also more pungent due to the higher levels of the chemical capsaicin, which determines a chile pepper’s heat index.
Yes! I recommend you cook the pork and veggies in a separate skillet before transferring them to the crock pot—this allows me to brown the meat, getting that yummy Maillard reaction flavor going. TBH, I like to make the whole batch on the stovetop and then transfer it to a slow cooker, let it simmer all day on low, leaving the pork so tender it falls apart at the slightest touch of a fork.
If you don’t have roasted chile in your freezer like I do, then you’ll need to do it yourself. Luckily for you, I have a post and video on how to roast chiles from start to finish.
More Pork Recipes To Try
- Asado de Chile Colorado (Pork in Red Chile Sauce)
- Orange Pork Tacos with Grilled Peaches
- Tacos al Pastor with Roasted Pineapple Salsa (Grilled Pork Tacos)
- Instant Pot Pork and Roasted Green Chile Tamales
Are you planning to make some pork green chile stew this fall? Let me know in the comments below! And don’t forget to tag me (@muybuenocooking) if you post pics of your tasty creations to Instagram!
Pork Green Chile Stew (Colorado Style)
Ingredients
- 3 tablespoons olive oil
- 8 pounds pork tenderloin or butt, diced
- 2 onions, chopped
- 10 cloves garlic, minced
- 2 quarts chicken broth, fresh or packaged
- 1 tablespoon salt
- 1 teaspoon coriander
- 1 teaspoon dried oregano, crushed
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 30 to 35 Pueblo, Hatch, or Anaheim chile peppers, roasted, peeled, and chopped
- 2 ½ cups cold water
- 1 cup cornstarch
Instructions
- Heat oil in a large skillet or casserole. Place the pork and cook for about 10 minutes, until pork is browned. Add the onions and garlic and cook until onions are tender about 5 minutes.
- Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then simmer for 1 hour.
- Meanwhile in a separate dish combine water and cornstarch and continue to stir. Add a little of the cornstarch mixture at a time to the stew. The stew will thicken as it cools.
- This recipe can also be transferred to a slow cooker for all day simmering on low.
Notes
- Chile types. Pueblo, Hatch, or Anaheim chile peppers are my favorite here, but you can use any variety of long green Mexican chile you prefer.
- Patience is a virtue. If you can handle it, let this Colorado green chili chill out in the fridge for a day before serving. This gives the flavors time to mingle, so it tastes even better!
- Recipe card secrets. Use the slider next to the servings in the recipe card to automatically adjust the quantities if you want to quarter, halve, or double the recipe.
- Batch prep. Next time you roast green chiles, make extra—they keep well in the freezer for up to 6 months. Having some on deck makes this recipe extra easy to throw together! Similarly, I recommend making the full recipe even though it makes a ton. Having a homemade meal waiting for busy weeknights or to leave for my hubby when I’m out of town gives me peace of mind. No matter what comes, my family will eat well.
- Make sure to get a good sear on your pork before adding veggies to the pan. The act of browning meat causes what is known as the Maillard reaction, creating new flavor compounds that are extra delicious.
- Store leftover pork and green chile stew in an airtight container in your fridge for up to 5 days.
- Freeze any cooked and cooled leftovers in an airtight, freezer-safe container or plastic bag for up to 3 months.
- Reheat from frozen by letting it thaw in the fridge or on the counter, and then warm the chilled pork green chile on the stovetop over medium-low heat until warmed through and bubbling.
Photography by Jenna Sparks
Originally published: August 2013.
459 Comments on “Colorado Style Green Chile Pork”
I flour the meat and brown it. This will thicken the stew without adding the cornstarch slurry and give it a nice color.
I am also from Pueblo!!!!! I can live on green chile- I go every August and get my roasted chiles!! I live in Cheyenne wy now but love going home!
I really liked this. My family just thought it was okay. I added a few diced red potatoes per another review. I used mild Hatch chiles because I thought the fam wouldn’t be able to handle very spicy ones, and I added jalapenos to my bowl. Would be very good served with cornbread as well as corn tortillas.
I love your family recipes, and have made many from Muy Bueno cookbook.
My feedback from the blog recipes is that they make too much!
(Yes, I can cut the recipe in half or more…)
This recipe for example calls for 8 lbs pork!!
That makes a huge amount of food!
You can’t get pork butt tender in 30 minutes. More like 2 to 2 1/2 hrs at least.
Just from the ingredients, I can tell this will be super. I pared the recipe down to feed six. I was wondering if I could use 2 teaspoons of masa harina instead of corn starch…?
I live in Pueblo use to work the farms as kids picking chili but all I use to make green chili is pork diced flour just enough to thicken it about 12 Pueblo chili’s and tomatoe’s smash with the chili’s, garlic and water. That is all I use.
Your recipe says to cook for 30 minutes. You can’t get pork butt tender in 30 minutes.Also had 8 lbs of pork cubed and 2 qts of broth did not cover the meat.
Hi Jim, the total cook time is 45 minutes. Did you also add the water? Feel free to add more water or broth as needed.
I grew up in Pueblo, and have been eating Pueblo Chilies since I knew they existed. My sister and I would go to one of the farms and get 30 or 40 pounds of roasted chilies every year. Just thinking about them makes my mouth water. I introduced them to my husband, and he is just as in love with them as I am. I live in Washington now really missing my Pueblo Chilies. If you haven’t had a “Slopper”, go to Coors Tavern, 4th and Elizabeth in Pueblo. You won’t be sorry. Wonderful!!!
I made this Chile verde last weekend. This recipe is excellent. It had great taste. Thank you for sharing recipe.
I love this dish, and the whole famiy gives it a 5 star…:). I also found at Costco a big jar of flame roasted Green Chile from Hatch Valley and worked wonderful minus roasting the hatch, the works was all done!!..This Recipe is a keeper:)
Grew up in Colorado, and this recipe is spot on. Very good. Thanks.
How long do you roast your chiles, and do you so it in the oven or over the stove?
Hi Lydia, please refer to this blog post for details: https://muybuenoblog.com/how-to-roast-chile-peppers-video/
How many cups of chiles will that amount for f chiles equal?
es muy bueno. I can see el colorado has not confused you about chile vs chili. But this smothered thing, que’ ha pasado? I still have not learned how to eat a smothered
burrito, what with all that salsa oozing between my fingers, and dripping down my arm. As for a chile rellano, there’s just no way it gets smothered. I will try the tomato in your chile verde con puerco. Thanks for the recipe.
We make ours with toasted flour instead of cornstarch. You can toast the flour in advance and keep it stored in a jar until use. Add it to some of the liquid and add to the pot. Saves on extra oil when making the run. Delicious too. I’m also from Pueblo and stock up on the Mirasol. It really is the best
A full cup of cornstarch? Really?
This looks yummy. Do you have a similar recipe that serves 4-6?
Thank you.
Flower or corn tortillas
I’ll be cutting this recipe in half and would like to know how many chiles you would use if I am trying to make this the least spicy as possible. I don’t know much about chiles so I’m not even certain how spicy Hatch chiles are. My kids can’t handle spicy food and I want to make sure they can enjoy this dinner as well.
I bought mild Hatch chiles in a jar online. They are so mild, I can’t even taste them- more like green bell peppers. Next time I will buy the hot ones and combine them for my preferred level of heat. Not sure if I can mention the site, but search online for Hatch chiles. I think Amazon may have them, and maybe Whole Foods.
Authentic green chili is absolutely not made with chicken broth or oregano, these takes away from the flavor of the green chili. My family has been making green chili for years and my mother would say it would be absolutely terrible to use chicken broth. Think about it “chicken flavored pork green chili”??
This looks like a great way to make green chili.
Since I have no access to Hatch or Mia Sol chiles, I don’t have a perspective to how many of the only chiles available to me which are about 2.5 inches long I should use for proper proportions.. Pictures online show me Hatch chiles that look around 6 inches long so I know what I have and what this recipe calls for are apples and oranges regarding volume of perhaps the hero of this dish; which is of course the chiles.
I understand lots of cooks do not have access to a scale, but for those of us who do use scales in baking and general cooking …. an idea of the approximate weight of “30 – 35 Mia Sol or Hatch” chiles included in the recipe would be very, very helpful.
This is fantastic! After getting a bushel of roasted peppers (and other goodies) from DiSantis Farms in Pueblo, I wanted to try my hand (again) at a batch of green chile. This recipe is by far the easiest and tastiest ever! We had some during the Broncos game but then I put it in the crock pot to simmer overnight. Thanks for this perfect recipe!