Green Chili

I grew up in Colorado Springs, just a couple of hours northwest of the Arkansas Valley—the birthplace of Pueblo chiles. These magical peppers make Colorado green chili what it is. If you’ve spent any time in the state, you know that when someone offers you a dish like this, you don’t ask questions. You grab a spoon or maybe a burrito that needs smothering, and prepare for a bowl of something bold, smoky and deeply satisfying.

This pork green chili recipe captures the heart of the Centennial State, as it’s savory, a little smoky and just the right kind of spicy. At the heart of it all are those iconic Pueblo green chiles, which are most perfect when they’re fresh, fire-roasted and chopped into submission.

Green chili stew is hearty enough to stand on its own, ladled into a bowl and served with a grilled flour tortilla on the side. But it also moonlights as a sauce, capable of dressing up everything from burritos and enchiladas to scrambled eggs and breakfast potatoes. It’s rich but not heavy, and is packed with tender pork shoulder and vegetables that simmer down into chili-thick magic. No broth, no water, no problem!

Ingredients for Green Chili

• Boneless pork shoulder butt roast: This cut of pork brings its bold flavor to the party and becomes fork-tender after simmering. Trim excess fat if needed, but keep enough for juicy results.
• Kosher salt and coarsely ground pepper: Seasoning the pork cubes before browning them makes for layered, well-developed flavor.
• Vegetable oil: This type of cooking oil is used for browning the pork because it has a neutral flavor, can handle high heat without burning, and helps form a delicious crust on the meat.
• Chopped onion: Onions bring a mellow sweetness and aromatic depth that form the backbone of the chili’s flavor. White onions are a favorite, but yellow or sweet types of onions work just as well.
• Minced garlic: Freshly minced garlic adds sharp, savory notes that round out the richness of the pork and tomatoes, but minced garlic from a jar will do in a pinch.
• Diced tomatoes: These canned tomatoes add a subtle acidity and create a thick, tangy base that holds everything together.
• Green chiles: Canned chiles are usually mild Anaheim peppers, but always check your label. Hatch and serranos might be in the mix. If you want authentic Colorado flavor, choose fresh-roasted Pueblo chiles, but Hatch chiles will also do the trick if you’re out of the region. But be forewarned, fresh chiles can be spicier!
• Spices: A mix of spices, including dried oregano, garlic powder, paprika and ground cumin, adds depth and warmth. Oregano brings an herbal touch, garlic powder softens the sharpness of fresh garlic, paprika adds mild smokiness and cumin delivers that classic Southwestern earthiness.
• Beef stock concentrate: This concentrated flavor boost brings a rich, savory backbone to the chili without adding extra liquid.
• Flour tortillas: Soft, warm tortillas are the traditional sidekick for scooping, dunking or turning your chili into a smothered burrito.
• Pinto beans: While optional, pinto beans add creaminess and extra protein. Stir them in at the end to heat them through without overcooking them.

Directions

Step 1: Brown the pork

Season the cubed pork with salt and pepper. In a Dutch oven, heat the oil over medium-high heat and brown the pork in batches.

Editor’s Tip: Be patient with the browning. That golden color and crisp crust turns into big flavor later.

Step 2: Cook the aromatics and add the rest of the ingredients

Add onion and garlic and cook until they’re tender, two to three minutes. Then add tomatoes, chiles, oregano, garlic powder, paprika, cumin and beef stock concentrate.

Step 3: Simmer until tender

Cover the pot and simmer the chili until the pork is tender and chili reaches the desired consistency, 30 to 45 minutes. If using pinto beans, add them to the pot and heat through.

Editor’s Tip: No broth or water is needed for this chili recipe! The liquid from the tomatoes and chiles creates the perfect chili consistency all on its own.

Step 4: Serve and enjoy

Serve the green chili with tortillas.

Editor’s Tip: This chili can pair with many things. Ladle the green chili into bowls or pour it over burritos, tacos or breakfast eggs. Did someone say chili cheese fries?

Josh Rink for Taste Recipes

Green Chili Variations

• Use fresh green chiles instead of canned ones: If you can find fresh Pueblo green chiles (or Hatch green chiles if you’re outside Colorado), roast and peel them before chopping. Use about two cups total.
• Make it spicier: Canned green chiles are usually mild, so toss in a chopped jalapeno or a pinch of crushed red pepper if you want extra heat.
• Swap pork for chicken or beef: This green chili stew works beautifully with boneless chicken thighs or stew beef. Adjust the cooking time based on the meat.
• Add potatoes: Some Colorado locals swear by adding diced potatoes for a thicker, heartier chili that eats like a full meal.

How to Store Green Chili

Let your chili cool completely before transferring it to airtight containers. It’ll thicken even more as it chills, making it perfect for leftovers. Store it in the fridge or freeze individual portions for an easy weeknight reheat.

How long does green chili last?

Colorado green chili will keep in the fridge for up to four days—plenty of time to smother every meal you can think of.

Can you freeze green chili?

Absolutely! In fact, making extra should be a requirement. Portion it into freezer-safe containers or zip-top bags and freeze it for up to three months. Thaw it overnight in the fridge before reheating it.

How do you reheat green chili?

Reheat green chili gently on the stovetop or in the microwave. Add a splash of water if needed to loosen it up, but chances are the consistency will still be just right.

Green Chili Tips

Josh Rink for Taste Recipes

What should you serve with green chili?

Flour tortillas are a must—they’re great for scooping chili or wrapping up pieces of the tender pork. Cornbread, tortilla chips or even rice work beautifully, too. Don’t forget a sprinkle of cheddar or a dollop of sour cream if you’re feeling extra (or if you need to tone down the heat).

How else can you use green chili?

This is where the real fun starts: Colorado green chili isn’t just a stew—it’s a full-on flavor upgrade for just about anything on your plate. Pour it generously over a smothered burrito, enchilada or chicken tamale for the ultimate comfort meal. Need a breakfast boost? Try spooning it over eggs and crispy breakfast potatoes. For a spicy mac and cheese twist, swirl in a scoop of green chili. Don’t sleep on using it as a bold topper for grilled chicken or steak—it levels up the flavor of everything. Finish it off with a margarita and you’ll be all set!