Colorado Green Chili Recipe

There is nothing better than a pot of green chili.

Eat it with your eggs, smother your burrito, throw it over your mac and cheese, or just eat it with a couple of tortillas.

I grew up in Colorado and I've been eating green chili my whole life. If you're not from here, let me explain some things: Roasted chile peppers are like gold. Pueblo, Colorado happens to have the perfect conditions to grow a mean green chile and when they are in season, watch out. People stock up on these things like they'll never get the chance to buy them again. I mean, they buy them by the bushel. That's over 20 lbs. of peppers. And then you've got to get them roasted because if they're not roasted...well then what's the point? So before they're out of season, you will find Coloradans from all over the state hoarding their bushels in the freezer so that they've got them all year. New Mexico has also got some great peppers.

Please note: I'm using chili to talk about the stew and chile to talk about the pepper.

The peppers are hard enough to get (the ones in the grocery store aren't the same, you want the right amount of heat, come people like them roasted with garlics, etc. etc. etc.). But if you can get your grimy little hands on some...good luck figuring out how to turn them into a green chili stew. The recipes are like sacred family secrets that NOBODY is willing to share. And after 29 long years, my friends...I've done it. AND I'M NOT SHARING! Just kidding.

I need to give a big shoutout to my friend, Colbyrae, who is from Pueblo, Colorado, and showed me her secret ways.

Colorado Green Chili

...Not to be confused with New Mexico green chili, which is thinner and I don't know what else, but it's NOT THE SAME.
Diced green chiles - a few leftover seeds is okay.


  • 8 ROASTED green chiles...Anaheim if you can get them, otherwise Hatch is fine
    • No, you cannot roast them yourself. Leave that to the professionals, people.
    • Skin them
    • Deseed and dice them
  • Pork (raw)
    • Be like me and buy the kind that's already diced for you!
  • Vegetable oil
    • Apparently canola oil has a weird flavor
  • Flour
  • Chicken stock, a little bit (optional)
  • 5-6 garlic cloves, minced
  • Salt...lots
  • Garlic salt...a little bit
  • 1 can of whole tomatoes
  • Water


Step 2: Add flour.
  1. Put 1.5 tablespoons of vegetable oil on the bottom of a pan on medium-high heat. When it's shiny, throw in the pork and cook until brown. Add some salt to create sweat.
  2. Once the pork starts getting brown, add up to 1/3 cup of flour. The more flour, the thicker the stew. Stir and cook for 1-2 minutes.
  3. Add the (roasted, skinned, deseeded and diced) green chiles.
  4. Add the (minced) garlic cloves and the can of tomatoes.
  5. This seems like a good time to add more salt...go for it! And stir it all up for a few more minutes.
  6. Throw in that garlic salt. Got onion salt? A little onion salt never hurt anyone...throw that in, too (optional)!
  7. If you've got about 1/4 cup of chicken stock, now's the time to add that.
  8. Slowly add water and keep stirring until you've reached the desired thickness (I don't know how much that is, sorry). 4 cups maybe? Maybe more? Just add water until it looks right.
  9. Tip: Green chili is best served with margaritas
  10. Let those flavors cook together for a few minutes and then serve it up!
I hope you enjoy! My directions weren't exact, but as I've come to find...good cooks don't measure things. Just do what feels right!


  1. I love chili and I love peppers, but somehow haven't made green chili before! I'll have to hunt around for the chilis, we usually use ghost, jalapeno, pablano, etc for our chili. Thanks for sharing, I'm eager to try out a new variety!

    1. I am excited for you to try it, let me know how you end up liking it!