Mouthwatering Colorado Green Chili

Nothing warms up a chilly Colorado evening quite like a bowl of homemade green chili bubbling away on the stove. This recipe is my favorite way to showcase those delicious roasted green chilis I look forward to every fall—slow-simmered with tender pork, potatoes, and a hint of tomatillo salsa. The aroma alone has a way of bringing everyone into the kitchen hungry before you even ladle up the first bowl.

With one pot and a handful of wholesome ingredients, you get a comforting meal that tastes like it’s been passed down for generations. The first time I made this, it reminded me of the green chili festivals back home in Colorado—and it quickly became the most requested dish at family dinners.

Ingredients

• Roasted green chilis: Bring mild heat and unmistakable fire-roasted flavor. Choose fresh local chilis or quality frozen for a deep green color and aroma.
• Pork roast: Shoulders or butt cuts deliver rich flavor and stay tender with long simmering. Pick meat with visible marbling.
• Olive oil: Helps the aromatics give off their full aroma. Choose extra virgin for a fruitier note.
• Onion and garlic: Lay down the savory base. Chop the onion finely and use fresh garlic if possible for the best fragrance.
• Tomatillo salsa: Adds a bright tangy note. Opt for a salsa with visible tomatillo pieces for texture.
• Cumin and Mexican oregano: Build traditional warmth and herbiness. Mexican oregano is woodier than regular.
• Potatoes: Turn the chili into a complete meal. Use firm russet or Yukon Gold.
• Masa flour: Thickens the chili into the perfect stew. Look for fine-ground masa for smoother results.
• Lime juice: Finishes with just the right zing. Juice a fresh lime for maximum flavor.
• Chicken broth: Gives the base its body and savory backbone. Choose a low-sodium broth so you can adjust salt later.
• Salt, pepper, and ground cloves: Balances and deepens the flavor. Fresh ground pepper and a pinch of cloves go a long way.

Instructions

Sauté the Aromatics:

Slick your pot with olive oil and allow it to warm over medium heat. Drop in your diced onion and minced garlic and cook for 5 minutes. Wait for the onion to turn translucent and your kitchen to begin smelling incredible.

Brown the Pork:

Take your salted and peppered pork roast and lay it in the hot pot. Let each side get a golden brown crust by turning it every two to three minutes. This browning seals in juice and delivers that deep foundational flavor.

Build the Base:

Pour chicken broth and your tomatillo salsa right over the pork. Give it a steady stir to bring everything together. Turn up the heat slightly to bring things to a gentle boil.

Incorporate the Flavors:

Sprinkle in your cumin, Mexican oregano, pinch of ground cloves, and carefully fold in the potatoes. Stir to make sure the potatoes tuck into the liquid—those will take on every ounce of flavor during the long simmer.

Slow Simmer:

Drop the heat to low and cover your pot. Leave it just barely bubbling for about three hours. Lift the lid to stir every now and then and breathe in how the aroma keeps getting better.

Thicken and Finish:

Once your pork is tender and the potatoes have softened, brighten with lime juice. Sprinkle in the masa flour gradually, stirring well to avoid lumps. Keep the pot simmering for ten more minutes. You will see the chili thicken to that perfect stew consistency.

Every batch I make I always use Colorado Pueblo chilis when I can get them. Their sweet heat is unbeatable and the roasting scent takes me back to walking local farmers markets with my dad. At our house even picky eaters ask for seconds when this chili is on the table.

Storage and Leftover Tips

Once cooled store your chili in an airtight container in the fridge for up to four days. The flavors deepen as it sits so leftovers are even better the next day. I have found this chili freezes so well—just portion into freezer-safe bags and freeze flat for quick-thawing weeknight meals.

Easy Ingredient Swaps

Out of pork? Try cubed chicken thighs for a lighter take. No tomatillo salsa? Swap in a green enchilada sauce or add chopped fresh tomatillos with extra broth. If you want to up the heat, throw in a diced jalapeno with the onion and garlic.

Perfect Ways to Serve This

My family nearly always piles this chili over homemade tortillas or steamed white rice. It is phenomenal with a spoon of sour cream and sliced avocado on top, or even poured over morning eggs with a dusting of sharp cheddar.

This chili will bring the warmth and comfort of Colorado straight to your table. A bowl of green chili is always worth gathering the family for seconds.

Recipe Q&A

→ Which pork cut works best for Colorado green chili?

Pork shoulder or butt is preferred for its tenderness and ability to absorb flavors during simmering.

→ How spicy is Colorado green chili?

Spice level depends on the type and amount of green chilis used. Adjust to taste for mild or spicy results.

→ Can I use canned tomatillo salsa instead of fresh?

Yes, store-bought tomatillo salsa is a convenient and flavorful alternative to homemade salsa.

→ What is the purpose of masa flour in this dish?

Masa flour thickens the chili while adding a subtle corn flavor, giving the dish a classic Southwestern texture.

→ Are there any vegetarian adaptations possible?

Replace pork with jackfruit or beans and use vegetable broth for a hearty, meatless version retaining bold flavors.