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. 

Colorado-style pork green chile recipe served in a decorative orange bowl over a beige cloth napkin.

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.

fresh and roasted Chile peppers on a blue and white plate ready to make Colorado pork green chili stew.

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!
Commercial roaster basket filled with Green Chiles from Pueblo.
Pueblo Chile & Frijoles Festival (The Gazette)

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.
chopped raw pork, roasted canned tomatoes, roasted green chile, onion, garlic

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!

Colorado Green Chile Pork in a black cast iron pot packed with peeled, roasted chiles and succulent pork to create an easy and warming stew.

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!

a bowl of Colorado green chili pork stew in a white bowl with a breakfast burrito on a white plate.

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.
Denver Pork Green Chile smothered over fried egg with a side of two corn tortillas and cup of coffee.

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

What is green chile made of?

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.

What is the difference between green chili and chile verde?

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.

Does green chili have pork?

Oftentimes, yes! Beef and sometimes chicken may be used instead.

What is the history of green chile pork stew?

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.

What can I do with pork shoulder that isn’t some version of pulled pork?

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.

Is New Mexico green chile better than Colorado green chile?

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. 

How spicy are green chiles?

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!

What chile peppers are needed to make this authentic pork green chili recipe?

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.

What type of green chile peppers are needed to make this Colorado green chili with pork?

You can use your favorite variety, such as Pueblo, Hatch, Anaheim, poblanos, or a mix. 

What is the difference between Hatch and Pueblo chiles?

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. 

Can I make this pork green chile dish in the slow cooker?

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. 

What’s the best way to roast chiles for pork green chile stew? 

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

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 served in an authentic bowl

Pork Green Chile Stew (Colorado Style)

4.88 (25 ratings)
This pork green chile uses plenty of roasted and peeled chiles and succulent pork to create an easy and warming stew. Try this pork green chile smothered over breakfast burritos or just eat it as a stew with warm tortillas.
Print Pin Rate
Yield: 20 to 30 Servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

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

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:
  • 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.
Storage
  • 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.
Calories: 302kcal, Carbohydrates: 14g, Protein: 40g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 118mg, Sodium: 798mg, Potassium: 1051mg, Fiber: 2g, Sugar: 4g, Vitamin A: 677IU, Vitamin C: 107mg, Calcium: 47mg, Iron: 3mg
Author: Yvette Marquez
Course: Main Course
Cuisine: Tex-Mex

Photography by Jenna Sparks
Originally published: August 2013.