Today’s Colorado Recipe! Mouthwatering Green Chili You Must Try

Today’s Colorado Recipe! Honestly, how many times have you wanted something bold and hearty for dinner—but got bored by the usual stuff? Happens to me more often than I’ll admit. Not long ago, I stumbled on this seriously comforting green chili, and it changed my world (no joke). And by the way, if you’re looking for similar soul-warming eats, check out our top picks for the best Colorado green chili (yep, locals know their stuff). Ready to dive in and make your own green goodness at home? Spoiler: you’re about to become the chili champion of your crew.

What Is Chile Colorado?

Okay, let’s set the record straight for any beginners: Chile Colorado isn’t about the state. I know, it’s confusing. “Colorado” here actually means “colored red” (even though this green chili twist is on today’s menu). Traditionally, it’s a crazy flavorful stew kind of dish, loaded with tender meat—usually beef or pork—plus a sauce made from slow-cooked, roasted chilies.

Now, the magic is all about the chilies. For tasty green chili, folks usually reach for Hatch or Anaheim peppers—fresh, roasted, a little sweet, a little fire. Some people even mix in a serrano if they’re feeling wild. You get this thick, messy, wonderful chili gravy clinging to chunks of meat. The whole kitchen instantly turns into a five-star restaurant (yep, I said it).

It’s a dish that shows up at nearly every gathering in Colorado, especially in colder temps. My family? We eat it with everything. Over fries, with eggs, heck, even spooned onto pancakes one questionable Sunday morning. You get the idea.

Ingredients in Chile Colorado

Let’s talk real talk—don’t let the ingredient list scare you. There’s nothing fancy here, just solid pantry staples and a few must-haves:

The heart is pork shoulder (or beef, if that’s your jam). You’ll want these in big, chunky cubes. Next up is mild or medium green chilies—like Hatch or poblano, roasted and peeled for that rich flavor. Toss in onion, garlic, cumin, and oregano. I’m a garlic-obsessed human, so I double the garlic sometimes.

A decent chicken or beef broth base ties the whole thing together. Some folks add a scoop of flour for thickening—just keep stirring so you don’t get any weird lumps. Oh, and salt, always. Never forget good salt, trust me.

It’s all about layering the flavor. You start by browning the meat—that scent, oh man. Then everything joins the party in the same pot and simmers until it softens up. Nothing complicated, but it does require a tiny bit of patience (it’s worth it).

This recipe’s the one that finally wowed my picky uncle. He’s all “real chili has to be red,” but he went back for thirds. 

Chile Colorado Recipe

Here’s where people start sweating. But don’t panic. It’s way simpler than it sounds, and if you mess it up, well, hey, I’ve burned a batch or two myself. Still ate it. Here’s the play by play for the ultimate green chili:

First, brown those meat chunks in a big pot. Don’t overcrowd, or you’ll end up steaming ’em. Scoop ’em out when they’re golden. Throw in diced onions and, after a minute, your garlic. Now, dump in your roasted, chopped green chilies (don’t skimp).

Coat everything with cumin and oregano. Some folks add a pinch of cayenne right about now (go easy unless you like mouth-on-fire). Meat goes back in, then pour in enough broth to barely cover. Simmer, lid on, about 90 minutes. Add a tablespoon of flour mixed with water if you want it thicker. Keep it low and slow.

If you want the full comfort-food effect, let it cool a bit and reheat—flavors get even deeper. My kitchen always smells wild by now and everyone ends up hovering around, pretending they’re “just checking on it.”

What to Serve with Chile Colorado

Here’s the fun part! Colorado green chili goes with pretty much anything. If you need inspo, try these:

• Scoop over smothered burritos for the full local effect
• Pile onto crispy tortilla chips (nacho-style, go big or go home)
• Ladle atop fluffy scrambled eggs for brunch that’ll knock your socks off
• Serve a bowl with warm flour tortillas for dunking and scooping

Some nights I keep it classic and just eat it with a tiny spoon, standing at the stove. Not proud, but definitely satisfied. And if you’ve never tried chili over fries—do it now. You’ll thank me.

Variations of Chile Colorado

Want to make it your own? Good. There’s no real “right way.” Swap pork for beef if that’s your thing (brisket, anyone?). More adventurous? Some local friends add potatoes for thickening. My vegetarian cousin skips the meat and throws in white beans, then piles on shredded cheddar at the end. Totally legit.

Spice level? All yours. My mom throws in extra jalapenos, but I tap out after one serrano. Frozen green chilies? Totally fine when Hatch season’s over. Also, a squeeze of lime at the end? Not traditional, but freakin’ delicious. You can even try my favorite Colorado Mexican breakfast twist if you’re feeling wild.

The point is, don’t stress. Cook with what you’ve got—it always works.

Common Questions

How hot is Colorado green chili?
Depends on your chilies. Usually mild to medium, but if you add serranos or jalapenos—you’ve been warned.

Can I freeze leftover green chili?
Yep! Cools down quick, then into freezer bags. Thaw in the fridge overnight, reheat gently, maybe add a splash of broth.

Do I have to roast my own chilies?
If you’ve got the time, 100 percent yes, but canned green chilies work when you’re lazy (hey, no judgment).

What cut of meat is best?
Pork shoulder or beef chuck work nice—they stay tender after cooking a good long while.

What pots or tools do I need?
Just a heavy pot with a lid, sharp knife, and a wooden spoon for stirring (trust me, nothing fancy).

Ready to Dig In? Try This Flavorful Classic

Green chili is impossible to mess up and will have your house smelling better than any fancy candle. Even a newbie can pull this off—no stuffy chef vibes, just old-school comfort and a hit of Colorado flair. If you’re still hungry for ideas, check out the incredible Mexican Shrimp Cocktail Recipe “My … or dive deeper with Marcy Valenzuela-Toste | Today’s recipe for Chile Colorado Con …. Give it a try, tell me what amazing combos you come up with. And hey, if you spill a little on yourself—counts as good luck.

Chile Colorado

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• Author: hamidkom
• Total Time: 105 minutes
• Yield: 6 servings
• Diet: Non-Vegetarian

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Description

A bold and hearty stew made with tender pork or beef and a rich sauce of roasted green chilies, perfect for any gathering.

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Ingredients

• 2 lbs pork shoulder or beef chuck, cut into chunks
• 4-5 roasted green chilies (Hatch or Anaheim), peeled and chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken or beef broth
• 1 tbsp flour (optional for thickening)
• Salt to taste

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Instructions

1. Brown the meat chunks in a large pot over medium heat, until golden. Remove and set aside.
2. Add diced onions to the pot, cooking for about a minute before adding minced garlic.
3. Add the roasted, chopped green chilies, and coat everything with cumin and oregano.
4. Return the meat to the pot and pour in enough broth to barely cover.
5. Cover and simmer on low for about 90 minutes.
6. If desired, mix flour with a bit of water and add to the pot for thickness. Stir well.
7. For deeper flavors, let the chili cool and reheat before serving.

Notes

Chile Colorado is versatile; serve it over fries, eggs, or burritos. You can also adjust spiciness by adding jalapeños or serranos.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Mexican