Colorado Style Green Chili Recipe: A Bold & Hearty Classic
Colorado Style Green Chili is a deeply flavorful and comforting dish, packed with tender chunks of pork, fire-roasted green chilies, and aromatic spices. Unlike traditional red chili, this version brings a tangy, smoky heat that pairs perfectly with warm tortillas or steamed rice. Whether you’re making it for a cozy family meal or a hearty gathering, this dish delivers rich, authentic Southwestern flavors in every bite.
Why We Love This Recipe
- Bold & Smoky Flavor – Roasting the Anaheim chilies adds a deep, smoky taste that enhances the entire dish.
- Perfectly Tender Pork – Slow-cooked pork becomes incredibly tender and infused with the chili’s rich flavors.
- Customizable Heat – Adjust the spice level by adding or removing jalapeno seeds and cayenne pepper.
- Great for Meal Prep – This chili tastes even better the next day, making it a fantastic make-ahead meal.
Ingredients
For the Pork and Chili Base:
- 3 pounds boneless pork butt roast, cut into 1-inch chunks
- 2 pounds Anaheim chilies, stemmed, seeded, and halved lengthwise
- 3 jalapenos
- 2 finely chopped onions
- 8 minced garlic cloves
- 14½ ounces canned diced tomatoes (with juice)
- 4 cups chicken broth (plus extra if needed)
- ¼ 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 but recommended for freshness)
- Warm tortillas or steamed rice
Instructions
🥩 1. Prepare the Pork
- Add the pork chunks to a large pot with ½ cup of water and ½ teaspoon of salt.
- Cover and cook over medium heat for 20 minutes, stirring occasionally.
- Uncover, increase the heat, and cook for another 15-20 minutes, stirring frequently, until all liquid evaporates and the pork starts to brown slightly.
- Transfer the pork to a bowl and set aside.
🌶️ 2. Roast the Peppers
- Preheat the broiler to high and adjust the oven rack to about 6 inches below the broiler.
- Line a baking sheet with foil and coat with nonstick spray or oil.
- Place the jalapenos and Anaheim chilies on the sheet, cut-side down.
- Broil for 15-20 minutes, flipping halfway through, until skins are blackened.
- Transfer Anaheim chilies to a bowl, cover with plastic wrap, and let them steam for 5 minutes.
🥘 3. Prep the Chilies and Tomatoes
- Remove and discard the charred skins from the Anaheim chilies.
- Dice half of the chilies into ½-inch chunks; place in a bowl.
- Puree the remaining Anaheim chilies in a food processor.
- Coarsely pulse the canned tomatoes (with juice) in the food processor and set aside.
🔥 4. Cook the Chili Base
- Preheat oven to 325°F (163°C).
- In a large ovenproof pot, heat 1 tablespoon of oil over medium heat.
- Add chopped onions and cook for 6 minutes until golden.
- Stir in minced garlic and ground cumin; cook for 30 seconds.
- Sprinkle in flour, stirring continuously for 1 minute.
- Add the chopped and pureed Anaheim chilies, chicken broth, chopped tomatoes, and browned pork with juices.
- Bring to a simmer, cover, and transfer to the oven.
- Bake for 1 to 1¼ hours, until the pork is fork-tender.
🔪 5. Prepare the Jalapenos
- Remove the stems and seeds from the jalapenos (leave skins on).
- Finely chop the jalapenos.
- For extra heat, include some jalapeno seeds.
🍲 6. Final Seasoning & Serve
- Remove the chili from the oven and stir in chopped jalapenos.
- Adjust seasoning with cayenne pepper, salt, and additional jalapeno seeds (if desired).
- Serve hot with warm tortillas or over steamed rice, with lime wedges on the side.
Serving Suggestions
- Top with sour cream, shredded cheese, or fresh cilantro for extra flavor.
- Pair with a side of pinto beans or Mexican cornbread.
- Store leftovers in an airtight container for up to 3 days—it tastes even better the next day!
Enjoy this Colorado Style Green Chili, a dish rich in bold flavors, hearty textures, and comforting warmth!