Colorado Green Chili: A Fire-Roasted Taste of Home
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There are recipes you make because they’re easy. Others because they’re impressive. And then there are the ones you return to again and again because they feel like home.
This Colorado Green Chili is firmly in that last category for me.
I grew up in Southern Colorado, where fall meant harvest time and the annual pilgrimage out to the chili farms on the mesa east of Pueblo. The drum roasters would be roaring, burlap sacks piled high, and the smell of freshly fire-roasted chilies would drift across the parking lot and linger in your clothes long after you left.
We’d bring those chilies home, chop and freeze them in small batches, and use them all winter long in pot after pot of green chili. In Southern Colorado and Northern New Mexico, green chili reigns supreme — and the roasted Pueblo chilies in this recipe give it that unmistakable smoky flavor that takes me straight back to those fall afternoons.
This version is rich, savory, and deeply comforting, with tender pork, bright tomatillos, and just enough heat to warm you through the cold season.
At a Glance
Prep time: 30 minutes
Cook time: 3½ hours
Total time: About 4 hours
Servings: 6
Difficulty: Medium
Ingredient Notes
Pueblo Chilies
Fire-roasted Pueblo chilies are the heart of this dish. They bring a smoky, earthy flavor with balanced heat. If you can’t find them, roasted Hatch chilies are the best substitute.
Pork Shoulder
This cut is ideal for long, slow cooking. It becomes tender enough to shred and adds richness and body to the chili.
Tomatillos
Tomatillos add brightness and acidity that keep the chili from feeling heavy. Make sure to remove the papery husks and rinse away any sticky residue before chopping.
Corn Masa
Corn masa is a traditional thickener in green chili. It gives the stew body without turning it into gravy and adds a subtle corn flavor that complements the chilies beautifully.
Step-by-Step Instructions
Step 1: Brown the Pork
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Season the pork cubes with part of the salt and brown them on all sides until deeply golden. This step builds the foundation of flavor, so take your time.
Remove the pork from the pot, reserving about one tablespoon of the rendered fat and discarding the rest.
Step 2: Build the Flavor Base
Add the reserved fat back to the pot along with the diced onions, remaining salt, coriander, cumin, and oregano. Sauté until the onions are soft and translucent, about 3–5 minutes.
Add the garlic and diced fire-roasted Pueblo chilies. Cook just until fragrant — the aroma at this stage should be smoky, savory, and irresistible.
Step 3: Thicken and Simmer
Toss the browned pork with the corn masa until evenly coated, then return it to the pot. Add the chopped tomatillos, bay leaves, and chicken stock.
Bring everything to a boil, then reduce the heat to low, cover, and simmer gently for about three hours. Stir occasionally, letting the pork slowly break down and the flavors meld together.
Step 4: Finish the Chili
When the pork is fork-tender, use two forks to shred it directly in the pot. Taste and adjust seasoning with salt and pepper as needed.
Tips, Tricks & Variations
Make it ahead
Green chili tastes even better the next day as the flavors deepen.
Control the heat
Chili heat varies from batch to batch. Taste your roasted chilies before adding more and adjust to your preference.
Serving ideas
Serve in bowls with warm tortillas
Smother over burritos, enchiladas, or breakfast potatoes
Spoon over scrambled eggs or a cheeseburger
Storage & reheating
Refrigerate for up to 4–5 days
Freeze for up to 3 months
Reheat gently on the stovetop, adding a splash of stock if needed.
This Colorado Green Chili is more than a meal — it’s a memory of fall harvests, smoky air, and long winters warmed by a pot simmering on the stove. It’s the kind of recipe that gets passed down quietly, one batch at a time.
If you make it, I’d love to hear how you serve it — and if it brings back a memory of your own. Be sure to tag @thecooksoutfitter when you share it, and take a look at a few other cozy, cold-weather favorites you might love next.