Colorado-Style Pork Green Chile
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Updated Sep 08, 2026
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This Colorado-Style Pork Green Chile is made with tender pork, fire-roasted green chiles, tomato, onion, garlic, and spices simmered into a thick, hearty stew. Serve it by the bowl with warm tortillas or use it Colorado-style to smother breakfast burritos, eggs, chiles rellenos, and more.
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 homemade salsa verde, salsa casera, chile verde con carne y papas, and green enchilada sauce. Which green chile are you talking about?
Then they explained: “No, pork green chile, Colorado-style. It’s thick like a gravy or stew, made with fire-roasted long green chiles, chunks of pork, 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 over the years I’ve come to appreciate this uniquely Colorado dish. This recipe was adapted from my cousin’s husband Augi, who is from Pueblo, Colorado. He makes a mean Colorado green chile, so of course I had to ask him for his recipe. Thank you, Augi!
Table of Contents
- What is Colorado Pork Green Chile?
- Why This Is Muy Bueno
- Ingredients & Substitutions
- How to Make Pork Green Chile Colorado
- Optional Variations
- Serving & Topping Suggestions
- Expert Tips & Tricks
- Storing and Reheating
- Frequently Asked Questions
- More Pork Recipes To Try
- Pork Green Chile Stew (Colorado Style) Recipe
What is Colorado Pork Green Chile?
Colorado pork green chile is a thick, hearty stew made with roasted green chiles, pork, tomato, onion, garlic, and broth. Unlike New Mexico-style chile verde, Colorado green chile is often thickened to create the gravy-like consistency that makes it perfect for smothering burritos, eggs, chiles rellenos, and other dishes.
The heat depends largely on the chiles you use. Pueblo and Hatch green chiles range from mild to hot, so you can easily adjust the spice level to your preference.
I always end up making a BIG pot when the weather turns cold, and I especially love taking it camping. There’s something about the aroma of pork green chile drifting through the Colorado mountain air that is just beautiful. I make a big batch at home, freeze it, and then reheat it in a Dutch oven over the campfire or on a Coleman stove.
Why This Is Muy Bueno
- A Colorado classic with a Pueblo connection. This recipe was adapted from my cousin’s husband Augi, who is from Pueblo, Colorado, home of the beloved Pueblo chile.
- Made for smothering. The thick, gravy-like consistency is perfect over breakfast burritos, eggs, chiles rellenos, and more.
- Great for making ahead. This recipe makes a big batch and freezes beautifully, which is one reason I love making it for cold-weather meals and camping trips.
- Make it as mild or spicy as you like. Choose mild, medium, or hot roasted green chiles depending on how much heat you want.
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 green chiles, or Anaheim chile peppers are my favorite here, but you can use any variety of long green Mexican chiles 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 (Mexican corn flour).
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, chorizo breakfast burritos, cheesy chiles rellenos, or make loaded pork green chile 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 homemade flour tortillas on the side, use it to make green chile nacho fries, smother your favorite Mexican and Tex-Mex dishes like breakfast burritos with eggs and chorizo, classic chiles rellenos, or homemade 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 your own 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.
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 green chiles, Anaheim chiles, poblano peppers, 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
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!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Originally published: August 2013.
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.