I have been asked over the years if I have a Colorado Green Chile recipe or Chile Verde; and I did not, until now! Using tasty New Mexico roasted Hatch green chiles, jalapeños, pork, tomatoes and spices slow cooked to release the best flavors! Rich, thick Colorado Green Chile can be served alone like a chili or soup, used for smothering a burrito, as a side for any Mexican dish!
This recipe is easier than you think too and comes together in no time flat, you can even slow cook it in your oven or crockpot. Naturally gluten-free and easily adapted to be vegetarian.
We love Mexican food in our home and apparently you do too! Try these reader and family favorites! Creamy Chicken Poblano Soup, Instant Pot Carnitas and this scrumptious Chile Relleno Casserole.
Anyone who knows me, knows I am a bit of a spice wimp, but as I “mature”, I seem to be able to tolerate more spice heat; not weather heat, I still, and always will wilt!
I first had Colorado Green Chile when our cousins came to town and we took them to a local Mexican restaurant. They ordered pork green chile as an appetizer. It came with a big basket of warm tortilla chips and as they dug into this odd looking, admittedly unappetizing concoction, I decided to join them.
My taste buds sang that night, not too spicy, but super flavorful; full of pork, Hatch green chiles and oodles of melted cheese, gobbled up with fresh tortilla chips!
I have wanted to post this recipe for awhile, and I am joining other fabulous bloggers for a Chili Cookoff! Be sure to browse all of the wonderful recipes at the end of this post!
In researching for the best green chile recipe , we think this is the best recipe! I scoured cookbooks, magazines, the internet and my friends and neighbors for the best award winning chili verde recipe! Like any regional recipe, there are so many variations.
In the end, our neighbor kept telling me about the recipe he had for an Award winning Mile High Green Chile, I took his recipe, tweaked it ever so slightly. This is an award winning green chile recipe, that was featured in a local magazine. That was good enough for me!
What is a Hatch Green Chile?
Hatch Green Chiles are only grown in the Hatch Valley, NM — is quite the Colorado obsession. These green chiles are in season from mid August through late September, so it’s easy to miss this season! Which I obviously did this year!
Colorado actually grows their own version of the Hatch Green Chile, called the Colorado Green Chile, the pepper, not the soup or stew, I outline the differences below.
When picked early and then roasted, Hatch green chiles have a very smoky, upfront flavor, then as the chiles mature and turn red, they develop a slightly sweeter flavor profile and a more earthy underlying taste.” Source
Hatch Chile vs. Colorado Green Chile
People often mix these up, but they’re not interchangeable terms. Hatch chiles are a type of green chile pepper, grown in the Hatch Valley of New Mexico. They’re prized for their unique flavor and come in both mild and hot varieties. You can use Hatch chilies fresh, roasted, or frozen—and they’re a key ingredient in many Southwestern dishes. We can buy them at roadside stands in the late summer months.
Colorado Green Chile, on the other hand, is a dish—a thick, savory stew usually made with pork, tomatoes, Hatch or other green chiles, and a masa-based roux. So while Hatch chiles are often used in Colorado Green Chile, the two aren’t the same. Think of Hatch as the ingredient, and Colorado Green Chile as the final, flavorful result.
And about that spelling? “Chile” refers to the pepper, while “chili” usually refers to the stew—though honestly, it depends on where you live. No matter how you spell it, just make this Mile High Green Chile. You won’t regret it.
Colorado Green Chili Ingredients
- Pork | Pork shoulder or pork butt is best, trimmed into bite-size pieces.
- Onion | use a chopped medium onion, I chose a yellow onion, but others may be used.
- Tomatoes | Use diced, stewed, or fire-roasted tomatoes. I prefer a little more tomatoes in mine, but you can adjust the amount as you prefer.
- Green chile peppers | Use roasted, fresh, or frozen green chiles—such as Hatch green chiles, or even Anaheim peppers, which are a good substitute.
- Jalapenos | Roasted, Fresh, or canned is fine.
- Chicken Broth or stock | Like your green chile thick, use less, like it more soup-y, add more!
- Masa | Traditional Chile Verde is made with gluten-free Masa (corn flour), if you don’t have any, you can swap for regular flour.
- Butter | Just a touch to make the roux, which will thicken this green chile stew perfectly.
- Spices | Use garlic cloves, ground cumin and a little smoked paprika, will take it over the top. Feel free to toss in black pepper, Mexican oregano, chili powder and bay leaves.
Get the full recipe in the recipe card below.
How to Make Colorado Green Chili
Add a tablespoon or two of oil (I like avocado oil as it’s great for high heat or olive oil works too) to a large frying pan (this is my favorite pan!), over medium-high heat, add pork in batches, sprinkle with salt and pepper, don’t crowd the pan. You don’t want to steam the meat, but get a quick, crisp sear on the outside. Set aside.
In a large pot or Dutch oven over medium heat, add a tablespoon of oil and cook the chopped onions until caramelized and translucent; then add minced garlic, cumin and smoked paprika, stirring around for one minute to bloom the spices.
Add the tomatoes, the green chilies and jalapenos. Bring to a simmer on low, then stir in the browned pork.
Fresh Tip: I used a 26 oz box of diced tomatoes, which gives the chile a slightly milder, more tomato-forward flavor—it does mellow the “green” a bit. If you prefer a greener, more chili-forward green chili stew, stick with a standard 15-oz can instead.
Meanwhile, add the butter to the skillet you browned the pork in (don’t wash it, you want all of those flavorful brown bits), over low heat, once butter is melted, add the masa flour to the melted butter, stirring constantly for about 1 minute, until flour is lightly browned.
Add chicken stock slowly whisking constantly until thickened. This is a roux, which will thicken the stew.
Add the roux to the green chile, stirring to combine, and simmer for at least 2-3 hours. See notes below for oven-cooked green chile and crockpot versions.
How to Make Colorado Green Chili in a Dutch Oven
My stovetop tends to get pretty hot, even on simmer, so for tomato-based recipes, like my Grandpa Frank’s Spaghetti Sauce (so yummy), I often finish simmering in the oven, using a large Dutch Oven.
Preheat the oven to 250°F (120°C) and place the oven-safe covered pork green chile in the oven. I let mine stew (get it) for 6-7 hours, the pork was fall apart tender.
How to Make Colorado Green Chile in the Crock Pot
Yes, you can make this in a slow cooker—it turns out just as flavorful!
Sauté onions in a pan until soft, then add garlic and spices to bloom. Transfer to the crock pot with tomatoes, green chiles, and jalapeños.
In the same pan, sear seasoned pork in batches until browned, then add to the crock pot.
For the roux, melt butter, whisk in masa until bubbly, then slowly add chicken stock until thick like gravy. Stir into the crock pot, cover, and cook on low for 8–10 hours or high for 4–5 hours.
How to Roast Hatch Green Chiles
I used my stovetop to roast jalapeños, and the same method works great for Hatch green chiles.
Start by washing and drying the chiles—wear gloves while handling them and avoid touching your eyes. You can roast them whole or slice lengthwise and remove the seeds first.
Grill or Gas Stovetop: Place chiles directly over the flame and roast, turning occasionally, until the skin is blistered and blackened all over.
Oven Broiler: Place chiles on a baking sheet and broil 4–5 inches from the heat source. Broil until the skin is charred and blistered, turning as needed for even roasting.
After Roasting: Transfer the hot chiles to a bowl covered with plastic wrap, a sealed plastic bag, or a paper bag. Let them steam for 15–20 minutes—this loosens the skins for easy peeling.
Fresh Tip: Don’t rinse the chiles after peeling! You’ll wash away all that amazing smoky flavor.
Colorado Pork Green Chili Recipe Variations and Substitutions
This recipe is naturally gluten-free as long as you use masa flour. If needed, you can also swap in a good gluten-free all-purpose flour as a thickener.
To make it vegetarian, just omit the pork, use oil instead of butter, and substitute the chicken stock with vegetable broth. It’s still hearty and full of flavor!
One of the most common questions is what to do if you can’t find Hatch or Colorado green chiles. If you can, roast your own peppers (there’s a how-to above). Anaheim peppers make a great substitute, or if you’re in a pinch, use high-quality canned Hatch green chiles—just use the same amount as fresh or frozen.
What to Serve With Colorado Green Chili
This is one of THOSE recipes that you can enjoy in many ways!
- Eat it as is, as a soup, or as a stew; it’s kind of like this Tortilla Soup!
- Add a generous amount of shredded cheddar cheese and serve with chips as a dip.
- Stuff enchiladas with this delicious green chile, or smother and use in place of your usual enchilada sauce.
- Smothered | Most Mexican restaurants in the Southwest will ask if you want it “smothered,” which simply means pouring a generous portion of green chile over the top of the main dish.
- Add spoonfuls over eggs and potato dishes for a delicious Southwestern-style Huevos rancheros-type dish!
- Delicious served over rice, try this Cilantro Lime rice for a little more flavor!
- Don’t forget to serve with tortilla chips or corn or flour tortillas.
Topping Ideas for Colorado Pork Green Chile
These are some of my favorite ways to enjoy this flavorful, award-winning green chile—customize it to fit your taste!
- Fresh chopped cilantro – a must for any Mexican-inspired dish.
- Avocado – sliced or diced, its creamy texture pairs perfectly with the chile.
- Chopped fresh tomatoes – add a light, refreshing contrast.
- Fresh lime juice – a little squeeze brightens up all the flavors.
- Crushed tortilla chips – makes it feel a little like tortilla soup.
- Chopped red onion or sliced black olives – for extra bite and saltiness.
- Mexican crema or sour cream – because… sour cream.
- Cheese – everything’s better with it! If you’re keeping it vegan, go for plant-based cheese and crema
How to Store Colorado Green Chile
One of the best things about making a big pot of this Mile High Green Chile is having plenty left over—it’s perfect for freezing and enjoying later. With just two of us at home these days, you can bet I’m stashing some away!
Fridge: Let the chili cool completely, then store it in an airtight container in the refrigerator. It’ll keep well for 5 to 7 days and gets even more flavorful as it sits.
Freezer: This green chile freezes beautifully. Once cooled, transfer it to freezer-safe containers or zip-top bags. Freeze for up to 4 months. Just be sure to label it—you’ll thank yourself later!
Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave, stirring occasionally until heated through. Add a splash of broth or water if it thickens too much.
Best Green Chili Recipe FAQS
The growing conditions in each state result in slightly different peppers; the Pueblo green chile has slightly thicker skin, while Hatch green chiles have slightly thinner skins, most likely due to the altitude.
When I first moved to Colorado, almost 3 decades ago (eeks), as a former Southern California girl, I had eaten my fair share of Mexican food, but the New Mexico or Tex-Mex flair was new to me.
Yes, Green Chile is a Colorado thing. In almost every Mexican restaurant, you will find a variation on the menu. Now you can make Colorado Green Chile no matter where you live!
We all have different taste buds when it comes to spice. I felt that this green chile recipe has a nice amount of heat, without overwhelming the taste buds or overpowering the other ingredients. However, if you love things really spicy, adjust the spices to your taste. See below for details.
You can roast your own Green Chiles! You will need about 24-32 oz (3-4 cups). Each chile, once roasted, seeded and chopped yields about 1 ounce, so you will need between 18-24 roasted green chiles. Or, though not optimal, you can use canned Hatch green chiles.
The biggest difference is that Chile Verde uses tomatillos in place of the diced tomatoes used in this recipe, they are both green chilies, which is what Chile Verde means (chile green), but using tomatillos is more traditional and keeps the chile recipe all green.
If you want to use tomatillos, use about 12-18 ounces, husked, rinsed and halved. Cut in half and place cut side down, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle. Puree in blender and add to chile verde. You may opt to not roast the tomatillos and puree them raw as well, but the flavors will be better if you roast them.
The main difference comes down to the type and ripeness of the peppers. Green chile is made with fresh or roasted green chiles, like Hatch or Anaheim, while red chile—often called Chile Colorado—uses dried ripe red chiles like ancho or guajillo. Green chile tends to have a brighter, fresher flavor with a bit of heat, while red chile is deeper, smokier, and more earthy in flavor.
Green chile (or chile verde) is typically simmered with pork, tomatoes or tomatillos, and thickened with masa, making it great as a stew, dip, or smothered over burritos and enchiladas. Red chile, on the other hand, is blended into a smooth sauce and often used in beef or pork dishes. Fun fact: Chili Colorado doesn’t refer to the state—it comes from the Spanish word colorado, meaning “red-colored.”
Equipment
Ingredients
- 1-2 pounds pork diced, pork shoulder roast, pork butt are best
- 15-26 ounces diced tomatoes regular, fire roasted, etc.
- 1 large onion chopped
- 1 24 oz bag New Mexico Green Chiles found in freezer section*
- 2-4 tablespoons jalapeños chopped (canned, roasted, or fresh*)
- 32 – 64 ounces chicken stock or broth
- ½ cup Masa flour corn flour, or may replace with regular flour
- 6-8 tablespoons butter
- 1 1 /2 tablespoons Cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt and pepper each
Garnish or Serving Suggestions
- Sliced or diced avocado
- Shredded Colby Jack Mild Cheddar or Mexican cheese
- Chopped Cilantro Diced red onion, black olives
- Squeeze of fresh lime chopped tomatoes
- Sour Cream or Mexican Crema
- Warm Tortillas four or corn
- Tortilla chips
Serve as stew or chili, as a dip or use in recipes.
Instructions
- Add a tablespoon or two of oil (vegetable or olive works) to a large frying pan (this is my favorite pan!), over medium-high heat, add pork in batches, don’t crowd the pan, you don’t want to steam the meat, but get a quick, crisp sear on the outside. Sprinkle with salt and pepper. Set aside.
- In a large soup pot, add a tablespoon of oil and cook the chopped onions until caramelized and translucent; then add minced garlic, cumin and smoked paprika, stirring around for one minute to bloom the spices.
- Add the tomatoes, the green chilies and jalapeños. Bring to a simmer on low, then stir in the browned pork.
- TFC PRO TIP | I used a 26 oz box of diced tomatoes, which tends to overpower the “green” in the chile, but I like tomatoes and thought it will yield a slightly milder flavor. If you want it greener, then add a standard 15 oz can.
- Meanwhile, add the butter to the skillet you browned the pork in (don’t wash it, you want all of those flavorful brown bits), over low heat, once butter is melted, add the masa flour to the melted butter, stirring constantly for about 1 minute, until flour is lightly browned. Add chicken stock slowly whisking constantly until thickened. This is a roux, which will thicken the stew.
- Add the roux to the green chile, stirring to combine, and simmer for at least 2-3 hours. See notes below for Oven cooked green chile and Crock Pot versions.
Notes
How to make Slow-Cooked (Oven) Colorado Green Chile
My stovetop tends to get pretty hot even on simmer, so for tomato based recipes, like my Grandpa Frank’s Spaghetti Sauce (so yummy), I tend to finish simmering in the oven. Preheat the oven to 250 degrees F and place the (oven safe) covered pork green chile in the oven. I let mine stew (get it) for 6-7 hours so that the pork just fell apart.Crock Pot Chile Verde
A couple of tips so you attain the same great results as slow cooking this tender Colorado green chile.- Saute the onions in a large frying pan until translucent, add the garlic and spices, stirring around until bloomed. Remove from pan and add to crockpot, add tomatoes, green chiles and jalapenos.
- Add a little oil to the same pan, increase heat to medium-high, salt and pepper the pork pieces and brown in batches, remove and add to crock pot.
- Make the Roux | Add butter to the same pan over medium-low heat, melt, then quickly whisk in the masa (flour) until browned and bubbly, about a minute.
- Whisking constantly, slowly whisk in chicken stock until it’s thick, like a gravy. Stir into a crock pot, cover and cook on low 8-10 hours or on high 4-5 hours.
- Gluten-Free Pork Green Chile | This recipe is naturally gluten-free as long as you are using Masa Flour. You may also substitute the Masa with a good GF All-purpose flour.
- Vegetarian and Vegan Green Chile | Omit the pork, substitute oil for the butter, reducing by a couple of teaspoons when making the roux, replace the chicken stock with vegetable broth.
Roast your own chile peppers (see above)!
- Can’t find Hatch or Colorado Green Chiles? Use Anaheim peppers instead.
- If you absolutely cannot find fresh or frozen green chiles, then purchase high quality canned Hatch Green Chiles, using the same amount.
Storage
Cool completely and store in an airtight container in the fridge for 5-7 days, and up to 4 months in the freezer. Thaw and use however you like!Nutrition
Welcome to our 2021 Chili Cook-Off!
October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!
#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Venison Chili from Cheese Curd In Paradise
- Colorado Green Chili fromThe Fresh Cooky
- Leftover Roast Pork Chilifrom A Day in the Life on the Farm
- Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
- Instant Pot Chili from Devour Dinner
- Chili con Carne from Karen’s Kitchen Stories
- Smoked Turkey Chili from Palatable Pastime
- My Dad’s Contest Winning Chili from The Spiffy Cookie
- Instant Pot Pork Green Chili from Hostess At Heart
- Black Eyed Pea Chili from Leftovers Then Breakfast
- Pork Chili from Art of Natural Living
- Black Bean Sweet Potato Chili from Life Love and Good Food
- White Chicken Chili from Kathryn’s Kitchen Blog
- Pumpkin Chili from Jen Around The World
- Vegan Butternut Squash Chipotle Chili from Magical Ingredients
- Cincinnati Chili from An Affair from the Heart
- Grilled Pork Tenderloin Chilifrom The Freshman Cook
- Texas Chili from SmartyPantsKitchen
Susan Smith
This Green Chile recipe is AWESOME!! Flavors are really balanced..pork SUPER tender, perfect ratio of Hatch chile, tomato (opted for a 15 oz can of fire roasted) fresh jalapeños, onion garlic, spices and the super flavorful roux of masa just takes this recipe to a new level! I did the slow cook oven method and it was AMAZING. Everyone added various toppings from lime to avocado, cheese, cilantro. And of course warm flour tortillas! Best Chile Verde ever! Thanks Kathleen!!
Thank you so very much, Susan!! You made my day!!
Justine
This was super delicious! Loved the spice and the flavor!
Jason Otis
This Chili really hit the spot. My kids loved it. Thanks!
paula
This green chile verde was so delicious! So excited to cook it all season long!
Elisa
Love this Colorado Green Chile recipe, looks delicious and comforting. Will make it soon. Thanks for sharing ????
Glad you found it!!
e
Love this Colorado Green Chile recipe, looks delicious and comforting. Will make it soon. Thanks for sharing 🙂
Hope you love it!! It’s a winner!!
Lana
This was seriously incredible! Definitely Malory why, the flavors were pure perfection.
Thanks, Lana! I think auto correct was afoot, but I get the gist of your kind comment!
Vanessa
Such a delicious way to use up the pork roast I had in the freezer!!
Perfect!!
Gianne
This is my new favorite! The flavors blend together perfectly, leaving my taste buds begging for more. Serving this for Sunday. I’m sure the family would love this.
So glad you loved it!! I know your family will too!!
Lynn Spencer
I’m chomping at the bit to make your chili! Going to source the chilis this week. Thanks!
Yay! You know I made this because one time you said, “do you have a green Chile recipe on your blog?” And I didn’t, but now I do! Thanks!
James
This is the recipe I use all the time – to keep it more ‘green’ – I use tomatillos instead of tomatoes.
Thank you James, love hearing that you use this one all the time and that you use tomatillos, I really need to cook with them more often!
Julie Thomas
Sorry, but look it up, Colorado green chile and chile verde are two different things. This is not a regional interpretation, but a universal definition. Chile verde is made with tomatillos. The tomatillos are what gives it the green color and the name. 1 star for not knowing the difference but pretending you do.
Thank you Julie, what I had read is that it is usually made with tomatillos, but not always. My research showed that it is still considered a variation on chile verde. I try and always be honest in my understanding of recipes, so certainly was not pretending, need some clarity perhaps, but not pretending. Thanks for clearing things up.
Angela
I love green chile, grew up eating it and have tried a variety of recipes and spices. This was BY FAR the best I’ve ever made!! Used just a 14.5 can of diced tomatoes to keep the green chile flavor dominant. Absolutely delicious and my new go to recipe from now on. Thank you so much for posting!
I love your spin on it! So glad you loved it!
Rebecca
1 star to Julie for being so obnoxious.
5 stars to freshcooky for replying to that obnoxiousness with class.
Look it up? Ok, I did. And chile verde is a stew flavored with green hot peppers. That’s the actual definition.
Yes, most chile verdes use tomatillos. But in Northern Mexico, chile Verdes use Anaheim Chiles. So, as you can see it’s a regional interpretation. I would love to see you tell the people of northern Mexico how inauthentic their chile verde is. I’m sure they could use a good laugh.
Thank you Rebecca, appreciate you.
Rebecca
I loved the spice that this chili had! It was a great addition to this dish but not too spicy!
I agree Rebecca! Since I am a spice wimp I appreciated the flavorful spices, but not burning my mouth!
Ashley Lecker
This is so hearty and I love all that cheese on top! I am also loving all those peppers in the chili.
Thank you Ashley, so true, I kinda think that cheese is what makes a chili! Haha!
Teri
This is one gorgeous bowl of chili! I am looking forward to trying it. I love all the flavors in your recipe!
Thanks so much Teri, I hope you really enjoy it!
Kathryn
This was the best green Chile we’ve ever had! There was so much incredible flavor, texture and it was easy to make. Making this again next week and I can’t wait. Thanks for another great recipe, Kathleen!
karen @karenskitchenstories
I’m going to have to hunt down those frozen green chilis. They look amazing.
I believe they are in many supermarkets!! Hope you find them and enjoy the chile!
Jennifer
The flavors of authentic Colorado Green Chile just can’t be beat! And that masa really takes it to the top!!
Thank you so much Jennifer!
Inger@Art of Natural Living
Love this! I’ve always wanted to experiment with different types of chilies.
Thanks Inger, you will love it!
Sheila Thigpen
So much flavor! My family loved this green chile and couldn’t get enough of it!
Always makes me happy to hear!
Radha
This sounds absolutely tasty! Perfect in flavors. Yum!
Thanks Radha!!
Julie Menghini
I LOVE hatch chilies and this chili recipe had loads upon loads of flavor! It would be perfect with a pile of tortilla chips as an appetizer or sauce over a burrito. I’m in taste bud heaven!
That is my favorite way to enjoy it Julie! Thank you!
Wendy Klik
This chile looks and sounds amazing. Going on my to make list for sure.
And I hope you love it!