Colorado Style Green Chili Recipe: A Bold & Hearty Classic š¶ļøš„
Colorado Style Green Chili isnāt just a mealāitās a tradition. This hearty dish is built on tender chunks of pork, fire-roasted green chilies, and layers of smoky, tangy flavor that warm you from the inside out. Unlike traditional red chili, this green version highlights the earthy heat of Anaheim and jalapeƱo peppers, balanced by slow-cooked pork and a savory broth.
Itās a dish youāll want to make in a big batch because the flavors only get better the next day. Perfect for cozy family dinners, potlucks, or any time youāre craving true Southwestern comfort food.
Why Youāll Love This Chili ā¤ļø
- Bold & Smoky ā Roasting chilies builds deep flavor with just the right amount of heat.
- Tender Pork ā Slow cooking turns pork chunks melt-in-your-mouth delicious.
- Customizable Heat ā Keep it mild or dial it up with extra jalapeƱo seeds or cayenne.
- Make-Ahead Friendly ā The flavors intensify overnight, making leftovers irresistible.
Ingredients š
For the Pork & Chili Base:
- 3 pounds boneless pork butt roast, cut into 1-inch chunks
- 2 pounds Anaheim chilies, stemmed, seeded, halved lengthwise
- 3 jalapeƱos
- 2 onions, finely chopped
- 8 garlic cloves, minced
- 14Ā½ oz canned diced tomatoes (with juice)
- 4 cups chicken broth (plus extra if needed)
- Ā¼ cup all-purpose flour
- 1 tablespoon ground cumin
- 1 tablespoon oil (vegetable or olive oil)
- Salt, to taste
- Cayenne pepper, to taste
For Serving:
- Lime wedges (optional, adds brightness)
- Warm tortillas or steamed rice
Instructions š©āš³
š„© 1. Prepare the Pork
- Add pork, Ā½ cup water, and Ā½ teaspoon salt to a large pot.
- Cover and cook over medium heat for 20 minutes, stirring occasionally.
- Uncover, increase heat, and cook another 15ā20 minutes until liquid evaporates and pork browns.
- Transfer pork to a bowl; set aside.
š¶ļø 2. Roast the Peppers
- Preheat broiler to high; set rack 6 inches below heat.
- Line baking sheet with foil, oil lightly.
- Place Anaheim chilies and jalapeƱos cut-side down.
- Broil 15ā20 minutes, flipping halfway, until skins are blackened.
- Steam Anaheim chilies in a bowl covered with plastic wrap for 5 minutes.
š„ 3. Prep the Chilies & Tomatoes
- Peel and discard charred skins from Anaheim chilies.
- Dice half of them into Ā½-inch chunks.
- Puree the rest in a food processor.
- Pulse canned tomatoes (with juice) in food processor until coarsely chopped.
š„ 4. Build the Chili Base
- Preheat oven to 325Ā°F (163Ā°C).
- In an ovenproof pot, heat oil over medium.
- Add onions; cook 6 minutes until golden.
- Stir in garlic and cumin; cook 30 seconds.
- Sprinkle in flour, stir 1 minute.
- Add diced and pureed Anaheim chilies, broth, tomatoes, and browned pork with juices.
- Bring to a simmer, cover, then bake 1ā1Ā¼ hours until pork is fork-tender.
šŖ 5. Prepare the JalapeƱos
- Remove stems and seeds (keep skins on).
- Finely chop jalapeƱos.
- For extra heat, keep some seeds.
š² 6. Final Seasoning & Serve
- Stir chopped jalapeƱos into chili.
- Adjust heat with cayenne, salt, or extra jalapeƱo seeds.
- Serve hot with tortillas or rice, plus lime wedges for brightness.
Serving Ideas š
- Ladle over steamed rice for a hearty one-bowl meal.
- Scoop up with warm flour tortillas for a rustic experience.
- Top with fresh cilantro, diced onions, or shredded cheese.
- Add a spoonful of Mexican crema or sour cream to mellow the heat.
Tips & Variations š“
- Make it thicker: Simmer uncovered on the stove for 10ā15 minutes after baking.
- Add veggies: Potatoes or hominy make it extra filling.
- Go smokier: Substitute some Anaheim chilies with roasted poblanos.
- Meal prep win: Store in the fridge for up to 4 days or freeze in portions for quick dinners.