Colorado-Style Pork Green Chili Recipe
This Colorado-style pork green chile is the perfect comfort food with its flavorful pork shoulder and spicy peppers. Eat as a stew or smother it on your favorite dish.
How to Make the Best Colorado-Style Pork Green Chili
Colorado-style pork green chili is a cherished regional dish that captures the heart of New Mexican and Colorado cuisine. This rich, flavorful stew combines slow-cooked pork with roasted green chiles, creating a comfort food that’s equally at home on a winter dinner table or as a topping for your favorite Southwestern dishes. The key to authentic green chili is the careful balance of the peppers’ heat and the tender, succulent pork that falls apart at the slightest touch.
What Makes This Green Chili Special
Unlike red chili, which relies on dried peppers, Colorado-style green chili uses fresh roasted green chiles—the star ingredient that gives this dish its distinctive bright, slightly spicy flavor. The roasted chiles develop a complex, smoky character that pairs beautifully with slow-cooked pork shoulder. A simple roux of butter and masa creates a creamy base that thickens the chili while adding subtle corn flavor, making it a true southwestern staple.
How to Serve It
The beauty of this pork green chili is its versatility. Serve it as a hearty stew in a bowl, smothered over eggs for breakfast, draped over enchiladas or burritos, or alongside warm flour tortillas. Top with your favorite garnishes—shredded cheese, sour cream, diced onions, and fresh cilantro all make excellent additions. Make it ahead and refrigerate overnight; the flavors deepen and meld beautifully, making it even better the next day.
Colorado-Style Pork Green Chili
This Colorado-style pork green chile is the perfect comfort food with its flavorful pork shoulder and spicy peppers. Eat as a stew or smother it on your favorite dish.
Ingredients
Main Ingredients
Optional Toppings & Garnish
Instructions
Prep the Green Chiles
- If using freshly roasted green chile, remove the skin, deseed and dice. For frozen green chiles, thaw and dice if they don't come chopped (most frozen green chiles come pre-diced). You can also use canned green chiles, though fresh or frozen is preferred.
Sear the Pork
- In a large stockpot, heat olive oil over medium-high heat.
- Liberally salt and pepper the pork shoulder roast.
- Once the oil is hot, cook the pork on all sides until it develops a nice crust, about four to five minutes on each side.
- Remove the pork, add the onion and reduce heat to medium.
- Cook the onion for about five minutes, then add the garlic and cook for about 30 seconds.
Simmer the Chili
- Put the pork back in the stockpot and add the chiles, cumin, smoked paprika, pepper, chicken broth and potato.
- Bring to a low boil, then reduce heat to low.
- Cover and simmer until the pork is fork tender, about two to three hours.
Shred and Thicken
- When the pork is tender, remove the roast from the stockpot and shred with two forks once it's cool enough to handle. Discard any bones.
- In a separate skillet, melt the butter and continuously whisk in the masa or flour for about four to six minutes to create a roux.
- Return the shredded pork to the stockpot and stir in the roux.
- Cook for another five to 10 minutes until the green chile thickens to your liking.
Finish & Serve
- Taste the green chile and add more heat by stirring in cayenne pepper or sautéed diced fresh jalapenos with the seeds, if desired (optional).
- Add more salt to taste if needed.
- Turn off heat and stir in lime juice.
- You can serve immediately or refrigerate overnight to allow the flavors to meld.
- Smother or eat as a stew. Garnish with your favorite toppings and enjoy!
Notes
- Fresh or frozen green chiles are preferred over canned for the best flavor.
- The chili can be made ahead and refrigerated overnight—the flavors develop even more after sitting.
- Traditionally served smothered over enchiladas, burritos, or eggs, or enjoyed as a hearty stew.