When I moved to Colorado briefly for work, I stumbled into a small diner claiming they had “the best green chili west of the Mississippi.” I was skeptical—until one chilly morning, I tried a bowl. The tangy tomatillos, tender pork, and smoky green chiles danced on my tongue, and I was hooked instantly. That meal felt like a hug in a bowl, warmed by mountain air and southwestern sunshine.

Back home, I recreated that magic in my kitchen, blending traditions with pantry picks and a shortcut: homemade chile sauce with mild chiles and spices. This recipe nails that classic Colorado flavor—bright, smoky, with tender pork and cozy depth—without hours of simmering.

Whether you’re serving it as a starter, topping burritos, or ladling it over eggs, this green chili brings bold, satisfying Southwestern vibrancy to everyday plates.

Colorado Style Green Chili - Colorado Style Green

Short Description

Colorado Style Green Chili: tender pork simmered in tangy tomatillo-chile broth with cumin and garlic—a hearty, warming bowl perfect for dips, meals, or meal prep.

Ingredients

For the Chili

1½ lbs pork shoulder or tenderloin, cut into 1-inch cubes
1 tbsp vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
4 roasted Anaheim or Hatch green chiles, seeded and chopped
1 lb tomatillos, husked and quartered
2 cups low-sodium chicken broth
1 tsp ground cumin
½ tsp smoked paprika
½ tsp oregano
1 tsp sea salt (adjust to taste)
¼ tsp black pepper
Juice of 1 lime

Optional Helpers

Substitute batch of canned green chiles if fresh unavailable
Use pork tenderloin to reduce fat
Garnish: chopped cilantro, avocado slices, shredded cheese, sour cream

Tools Needed

Large pot or Dutch oven
Blender or immersion blender
Wooden spoon or spatula
Knife and cutting board

Step-by-Step Cooking Instructions

Step 1: Brown pork
Heat oil in pot over medium-high heat. Season pork with salt and pepper. Brown in batches 3–4 minutes per side until golden. Set aside.

Step 2: Sauté aromatics
In same pot, add onions and cook 4–5 minutes until soft. Add garlic, cumin, paprika, and oregano; stir 1 minute until fragrant.

Step 3: Cook tomatillos & chiles
Stir in chopped chiles and tomatillos. Pour in broth and bring to a boil. Simmer 10 minutes until tomatillos soften.

Step 4: Blend base
Use immersion blender to puree into a voluptuous, chunky broth—leave some texture. Alternatively, transfer half to blender and return.

Pro Tip: Don’t purée all at once; texture adds character.

Step 5: Simmer pork
Return pork to pot. Simmer uncovered 20–25 minutes until pork is fork-tender and broth has thickened slightly.

Step 6: Finish and season
Stir in lime juice. Taste and adjust salt, spice, or acidity.

Step 7: Serve
Ladle hot into bowls or use as topping. Garnish with cilantro or avocado as desired.

Why You’ll Love This Recipe

True Colorado flavor with tomatillos and roasted chiles
Balanced acidity, smoky depth, and tender meat
One-pot, hearty dish great for bowls, tacos, or dip
Adaptable—adds heat, swaps proteins, suits meal prep

Helpful Tips and Cooking Notes

Roast green chiles yourself for smoky authenticity—or use canned Hatch chiles as a shortcut.

Trim pork of excess fat for lighter broth or let it simmer longer until fattier bits melt away.

Simmer uncovered to concentrate flavors; cover only if it evaporates too fast.

Let it rest for 10 minutes off heat to balance the acidity and meld flavors.

Enhance texture with a splash of corn or potato in the last 10 minutes for extra body.

Nutritional Benefits & Fun Facts

Tomatillos are high in vitamin C and fiber. Pork shoulder adds protein and B vitamins, while chiles provide antioxidants and capsaicin for metabolism. This bowl brings balanced nourishment and warming, low-carb comfort.

Final Dish & Serving Suggestions

Imagine a bowl of emerald-green chili flecked with tender pork and floating chile bits. Heat and tang greet you, mellowing into mouthfuls of texture and smoky warmth.

Serve alongside warm corn tortillas, topped with creamy avocado, cilantro, or a sprinkle of cheese. Great with eggs for brunch or ladled over nachos for a weekend treat.

Storage and Reheating Tips

Storage: Cool, then refrigerate in airtight container up to 4 days.

Freezing: Freeze portions up to 3 months; thaw overnight before using.

Reheating: Rewarm gently on stovetop, stirring occasionally. Add splash of broth if too thick.

Frequently Asked Questions (FAQs)

1. Can I use chicken or beef instead of pork?
Yes! Chicken thighs add tenderness; beef chuck adds richness. Cooking times stay similar.

2. Can I make it spicier?
Add jalapeños or hotter chiles, or stir in cayenne to taste after simmering.

3. Is this gluten-free?
Yes—tomatillos, broth, and spices are naturally gluten-free. Just check labels.

4. Can I use canned tomatillos?
You can, but fresh gives better flavor and texture.

5. How to thicken the broth?
Simmer longer or add diced potato/corn. A tablespoon of masa harina also adds depth.

Final Thoughts

This Colorado Style Green Chili brings mountain-city soul right to your table—bright, smoky, and deeply satisfying. It’s simple one-pot comfort that lets fresh ingredients shine and fills your kitchen with warmth.

Try it tonight and share how you spiced it up—favorite toppings or protein swaps count too! Pin it, ladle it, share it—and stay tuned for more bold, easy, and wholesome kitchen creations.