Colorado Green Chili (Chile Verde) Recipe

Perfect Colorado green chili recipe! After browning the meat, onion and garlic I cook mine in the slow cooker - and boy is it ever good. Try and use roasted green chiles - we can get them at farmer's markets and frozen during the off season. In the fall, I usually buy a half bushel of XXX dynamite and half bushel of pueblos and freeze them for use throughout the year. This green chili is PERFECT for breakfast burritos! Thanks so much for sharing.

Holy is this a good recipe. Seriously. Green chile was never on my radar until a good buddy tipped me off on the only spot he visits in town, which is El Taco de Mexico, so I checked it out. That was the most amazing chile I ever tried, and legit changed my life. I tried numerous other places around town, but nobody came close to theirs. So I gave this recipe a shot, only swapping out the cubed pork for country style ribs that I smoked for about 6 hours at 200. I also threw it into a crockpot and let cook on low for another 6 hours or so. I also used some roasted, seeded Hatch chiles I got from a place off Federal in Denver. Kinda tough to really pull off good verde without Hatch or Pueblo chiles, but they probably aren't readily available everywhere... Anyway, this is absolutely sublime, and there will always be some of this chile in our freezer now. Thank you for sharing!

Used a carefully trimmed 3.5# Boston butt because it was in the freezer and I wanted a double recipe. Used to live in CO, so know what proper green chile looks/tastes like and this was an interesting twist. As others have noted, tomatoes aren't normally part of the traditional recipe, but used them as well as a can of Rotel to kick it up. Had Hatch hot green chilies in freezer, used a double portion(10 large) as well as 4 serranos to give it some punch. Cooked in Crock pot all day yesterday, had a bowl for dinner, then into fridge overnight. Almost zero grease to skim, so cooked on low today, then took 3 cups out to put in food processor, added some corn starch and returned to cook on high to blend. PERFECT consistency, not soupy like last night, so going to smother ground turkey serrano burrito tonight for the bomb!

This was delicious! I browned the pork butt chunks, removed the meat and added the chopped onions to fry. Put meat and onions in pressure cooker for 10 minutes. Then added the rest of the ingredients (used one can of undiluded Campbell’s chicken broth and twice the garlic). Simmered on stove for ~an hour. I would use a lot less tomatillo sauce next time because it was way too spicy for us. Thickened with corn starch. Served it over white rice. Wonderful recipe! Gracias!

It was my first attempt making green chili. Recipe was easy and clear. I followed it pretty closely other than putting it in a slow cooker after it had all come together in the Dutch oven. I used an immersion blender to puree some of the chili in the cooker rather than use a blender. I used freshly roasted Pueblo chilies that I got in Pueblo, Colorado. The flavor was out of this world.

This stuff is amazing! I got my roasted chiles and tomatillo sauce from work, browned the meat (pork shoulder), onions and garlic, then threw all ingredients in the slow cooker. I used 4 c. chicken stock and diced tomatoes with jalepenos. Cooked undisturbed for 7 hours on low. At this point still very watery, so added olive oil/flour roux. This is also when I strained out my 2 c. of veggies and pureed in blender. Do not omit this step!! Then I turned slow cooker up to high and simmered one hour. It was perfect!!! Quite spicy, and so delicious on breakfast burritos. Really took me back to the first and only time I ever had Colorado green chili, which I've been dreaming about for the past decade! I brought half the pot to the cooks at work for their professional opinion, and they loved it. Thanks for the recipe!

I have made this three times. I didn't love the pork cubes but loved this flavor. So now I take a pork shoulder/butt and sear it, then cook it overnight on warm (not low) in my slow cooker with some salsa verde and a little white wine. In the morning I add all the other ingredients listed (but lighten up on the stock so it is more of a chili and less a soup) and keep it on warm all day. I shred the shoulder when it has no more pink. Only then do I remove the flavorful fat. By dinner it is the most amazing bowl of flavor I have ever had. Other slow cookers may work on low setting - mine cooked it on warm like it was braising...just perfect.

I love Chile Verde; but, despaired ever finding the perfect recipe. This is it and soooo easy to make! I didn't have any fresh roasted chilies, so I used canned-5 of the little cans to equal 2 cups or so. I increased the garlic to 6 cloves as suggested. I also used 1 can of diced tomatoes with added chilies. I chopped the onion, 2 of the cans of the chilies, the can of tomatoes with juice and the garlic together in my food processor. I browned the cubed pork in olive oil and seasoned it with salt and pepper. Then, all of it, including 4 cups of chicken broth went into my crock pot. Near the end of cooking, I added the dried oregano and the pinch of cloves. I never would have believed that the clove pinch would make such a difference, but it did. I don't usually add cloves to recipes because I don't care for it; however, in this recipe, it is a must! Just before serving, I made a roux of olive oil and flour to thicken the sauce. We made smothered Chile Verde burritos and it was delicious!

I used a slow cooker and it's cooking right now! Smells so yummy! I made a few changes I found from other reviewers. I cubed about 1 1/2lbs pork shoulder then I used Target's Archer Farms Roasted Salsa Verde with 1/4 jar of Archer Farms Roasted Tomato and Chipotle (both picante style salsa). I only used 1/4 b/c my husband doesn't like things too spicy. Added canned Fire Roasted Tomatoes, 3 cups broth and from Walmart can of Tres Hermanas Fire Roasted Whole Green Chilis (mild, of course) chopped, (didn't see any blackened chili flakes in the can like with the tomatoes so I'm not really sure of the quality but probably good for this recipe) and doubled on the oregano (mexican). Side note: I actually liked the taste from the jar AF Salsa Verde. Most I have found aren't very favorable or poor quality. AF really is delish on it own for dipping, on burritos, tacos, etc. I know without all the changes this would be an excellent recipe all on it's own. What a great idea to use cloves. Thank you Rosiess and am now a follower!

This is an excellent tasting recipe. It's a real keeper. After reading all the reviews about how soupy the chili was, I decided to eliminate the chicken stock altogether. Before I even got to that step I noticed that the chili was already rather soupy. So to get the flavor, I added Knorr chicken stock. It's not a liquid but a concentrated little tub of pure flavor. It's on my stove simmering as I write this and I am so excited to serve it for dinner.

The flavor of this was good. It was INCREDIBLY runny though. I dumped off a lot of the liquid before I did the blending step and I still ended up serving it with a slotted spoon. I would cut the broth at least in half if I make this again. I have made this many times now and found that it is much better if a person omits the chicken broth entirely. It is completely unnecessary as the tomatoes, salsa, and pork "juice" make plenty of "gravy"

Super quick and full of flavor.

This is a good base recipe for Colorado pork green chili. Fyi, this isn't supposed to be "chili verde". I have lived in Colorado since the 70s and everyone here, all of the good green chili recipes DO use tomatoes, FYI. I used frozen roasted green chilis, and pretty much doubled everything, a couple fresh jalapeños from the garden, made the roux with flour to thicken. Extra seasonings and spices overall. But this is a good base for someone wanting a starter recipe.

This recipe is terrific! It was a little thin, so I added corn starch to thicken it up

Not bad but, real pork chile verde does not have tomatoes in it. Needs more roasted green chilies

First off folks this is a stew so yes it has a lot of broth. It looks pretty good but not good enough to go away from New Mexico Green Chili Stew. Also if you are not using Hatch chilies you are wasting your time!!

I used roasted hatch chiles that I had in my freezer. It was spicy due to the Hatch chiles and soupy but I like it like that. Very tasty.

Delicious! I have made this recipe multiple times!

Definitely on the spicier side of spectrum!

Legit, the best green chili I have ever made. Reduce to 4 cups broth, mix of medium and hot green chilis, pitch of clove and cumin tops it off.