Colorado Style Green Chili

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Here’s a classic Colorado-Style Green Chili — rich, warming, and loaded with roasted green chiles and pork, the way it’s often served in Denver diners and roadside cafés.

Colorado-Style Green Chili (Pork Green Chile Stew)

Servings: 6–8
Prep Time: 20 min
Cook Time: 1½–2 hours

Ingredients

  • 2 lb pork shoulder or pork butt, trimmed and cut into 1-inch cubes

  • 2 tbsp vegetable oil (or bacon drippings for extra flavor)

  • 1 large yellow onion, diced

  • 4–5 garlic cloves, minced

  • 2 cups roasted green chiles, chopped (Hatch, Pueblo, or Anaheim — mix mild & hot to taste)

  • 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)

  • 4 cups chicken broth

  • 1 cup water (more as needed)

  • 1 tsp ground cumin

  • 1 tsp dried oregano (Mexican oregano preferred)

  • 1 tsp kosher salt (plus more to taste)

  • ½ tsp black pepper

  • ½ tsp smoked paprika (optional, adds depth)

  • 2–3 tbsp flour or masa harina (for thickening)

  • Fresh cilantro & lime wedges for garnish

Instructions

  1. Brown the Pork

    • In a large heavy pot or Dutch oven, heat oil over medium-high.

    • Season pork cubes with salt & pepper.

    • Sear in batches until browned on all sides (don’t overcrowd). Remove and set aside.

  2. Sauté Aromatics

    • In the same pot, add onion and cook until softened (about 5 min).

    • Stir in garlic, cumin, oregano, and paprika; cook 1 min until fragrant.

  3. Build the Base

    • Stir in green chiles and tomatoes; cook for 3–4 minutes to release juices.

    • Return pork to pot.

  4. Simmer Low & Slow

    • Add chicken broth and water. Bring to a boil, then reduce to low.

    • Cover and simmer for 1½–2 hours, until pork is tender and flavors are deep.

    • Stir occasionally and add more water if it gets too thick.

  5. Thicken the Chili

    • Whisk flour or masa with ½ cup warm broth from the pot until smooth.

    • Stir slurry into chili and simmer uncovered for 10 more minutes until thickened.

  6. Taste & Adjust

    • Add more salt, pepper, or chiles if desired.

  7. Serve

    • Ladle into bowls, top with cilantro, and serve with warm tortillas or over smothered burritos (Colorado diner style).

Tip: Colorado green chili often has a balance of heat and tang — some cooks add a squeeze of lime or a splash of tomatillo salsa at the end to brighten it up.

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