Green Chile Recipes

03/30/2026

10/10/2025

Green Chile Stew

Ingredients:

2 lbs pork shoulder or pork stew meat (cut into chunks)

Salt & pepper to taste

1 tbsp oil (vegetable or lard)

1 medium onion (chopped)

4 garlic cloves (minced)

1 lb roasted Hatch green chiles (peeled, seeded, chopped)

3 Roma tomatoes (chopped) or 1 can diced tomatoes

2–3 small potatoes (peeled and diced)

4 cups chicken broth (or water with bouillon)

1 tsp Mexican oregano

1/2 tsp cumin

Optional: a pinch of flour or cornstarch to thicken

Warm tortillas for serving

Instructions:

Step 1: Brown the Pork
Season pork with salt and pepper. Heat oil in a pot and brown pork on all sides. Set aside.

Step 2: Sauté the Aromatics
In the same pot, sauté onion until translucent. Add garlic and cook 1 minute more.

Step 3: Add Flavor
Add roasted green chiles, tomatoes, oregano, and cumin. Stir and let simmer briefly.

Step 4: Simmer the Stew
Return pork to the pot. Pour in broth and add potatoes. Bring to a boil, then reduce heat and simmer for 1.5–2 hours until pork is fork-tender and potatoes are soft.

Step 5: Optional Thickener
For a thicker stew, mix 1 tbsp flour with cold water and stir it in during the last 10 minutes.

Step 6: Serve Hot
Garnish with fresh cilantro or diced onions if desired. Serve with warm flour tortillas.

09/18/2025

24k Colorado Green Gold! 😋

09/21/2024

12 pints of 24k Colorado Green Gold! 😋💯

03/14/2024

When you get snowed in, you make a batch of green chili. 🤘😋🍻

02/06/2024

Colorado Pork Green Chili

Prep Time: 25 minutes Cook Time: 1 hour 45 minutes
Total Time: 2 to 2 1/2 hours
Yield: about 2 quarts (8 cups)

1/4 cup (4 tablespoons) lard, oil, or bacon grease
1 1/4 pounds pork shoulder 1/2″ dice
1/4 cup of flour (heaping)
1 large onion diced
3 good-sized cloves garlic, minced
5 cups water or broth
1 (15 ounce) can crushed or diced tomatoes with juice
2 to 2 1/4 cups roasted, skinned, deseeded & diced green chiles
2 to 4 jalapenos, roasted, skinned, deseeded & diced
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon Mexican oregano
1/4 teaspoon cayenne pepper (or to taste)

Instructions:

Preparing the Green Chiles & Jalapenos:

Preheat broiler and set oven rack about five inches under. Lay the chiles and jalapenos out, touching each other, on an aluminum foil-lined sheet tray in a configuration that matches your broiling element. Watching closely, let chiles blister (some browning is ok, but try not to burn), turning each as needed until all sides are finished. Remove any that are done earlier than the rest first. The chiles and jalapenos can also be grilled but give them space.

Either place in a bowl large enough to hold and cover with a plate or wrap in the aluminum foil used for roasting and allow to steam several minutes. When cool enough to handle, remove the skin, the stem and open the chiles, and remove the majority of the seeds. Dice into small pieces.

For the Green Chili:

In the meantime, heat the lard, oil, or grease in a large pot over medium-high heat. Toss the pork with the flour and working in batches if necessary, add in a single layer to the hot pan. Cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Lower the heat to medium. Add the onions and cook until translucent, about 8 minutes, stirring as needed. Watch the bottom of the pan and if it is getting too dark, add a couple of tablespoons of water and stir. Add the garlic and cook until fragrant.

Add the broth in additions, stirring constantly to blend the broth in with the flour. Add remaining ingredients, the tomatoes and juice, green chiles, jalapenos, salt, pepper, oregano, and cayenne, bring to a boil, and then adjust pot to a simmer. Taste and adjust for heat or any seasonings after the chili has cooked for 15 to 20 minutes. Continue to simmer until the pork is tender and the green chili is at desired consistency, an hour to an hour and a half, stirring now and then.

07/26/2023

24k Colorado Green Gold!

03/29/2023

Chili Rellenos smothered in homemade green chili made by Brian and Joanna! 😋🔥

03/31/2022

Green Chili Stew with Pork

Ingredients

2 pounds green chili peppers of choice I used a variety – see the discussion above
2 tablespoons olive oil + more as needed
1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
1 medium onion chopped
4 cloves garlic chopped
6 cups chicken broth beef broth is good, too
1-pound yellow potatoes cut into small cubes
2 medium carrots peeled and cut into small cubes
1/4 chopped cilantro or to taste (+ more for garnish)

Instructions

Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.
While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.
Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.
In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.
Add the garlic and cook another few minutes until you can smell the gorgeous garlic.
Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.
Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.
When ready to serve, remove from heat and swirl in the cilantro.
Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.

03/29/2022

Denver Green Chili

Ingredients

Meat and Stock:

2 pounds pork shoulder
2 quarts (8 cups) water
1 onion, roughly chopped
2 – 4 cloves garlic, crushed
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons chile pequin or red pepper flakes

Green Chili (Chile Verde):

4 tablespoons bacon drippings (may be combined with the fat from the stock to total four tablespoons) and a good lard may be used
1 onion, small dice
3/4 cup flour
7 – 8 cans green chile (7 ounces each) drained but not rinsed or 3 cups fresh, roasted, cleaned & diced
1 teaspoon garlic powder
1/2 teaspoon chile rojo (chili powder will work in a pinch)
a pinch to 1/4 teaspoon cayenne
1/2 to 1 teaspoon black pepper
1 teaspoon or to taste, of chicken bouillon base or a combination of chicken and beef *
1/2 teaspoon salt, perhaps more to taste
instructions
Place roast in a large stockpot, cover with 2 quarts of water, add onion, garlic, the two teaspoons salt, 1/2 teaspoon pepper, and chile pequin or red pepper flakes. Simmer gently until pork is tender but still holding together, about two and a half to three hours, depending on the size of the meat used. Strain stock, reserve, and set aside meat until cool enough to handle. Remove meat from bones and cut or shred into bite-sized pieces. May be refrigerated at this point, if desired, which makes it very easy to remove the fat from the stock.

When ready to proceed, heat bacon drippings (or a combination of the fat from the stock & bacon drippings) in a large stockpot. Add onion and sauté until translucent. Add flour, stirring until flour cooks for a moment to two and is coated with oil. Turn burner down a bit and add about two cups of the stock, whisking vigorously, until a paste is formed. Continue to add stock in additions, whisking, until all the stock is incorporated into the mixture. Turn heat back up and bring to a simmer.

Note: this is a quite a bit of flour to add to the small amount of fat, and a little care is needed to smoothly incorporate the stock into the flour. It is helpful to have a two-cup measuring cup on hand to quickly dip out the stock and add to the roux mixture. After two or three additions, the roux is generally thinned out enough to add the remainder of the stock at once.

Add in green chile and as much of the reserved pork as you’d like. Some may be saved for another use. Add seasonings to taste, depending on the heat level you desire. Add bullion to taste. A restaurant version of this type of green chili is generally very highly seasoned and nearly always contains some bullion, while home versions may or may not. Taste for salt after the bullion is added. Your palate is the best indication of how much or how little spice and seasoning is desired.

Simmer very gently for at least 30 to 40 minutes, stirring often, until the green chile is tender. If the Green Chili seems to be a bit thick and is sticking to the bottom of the pan as it simmers, add a little water until a desired consistency is reached. The finished chili should have a slightly thick, gravy-like consistency.

03/29/2022

Easy Green Chile Sauce

INGREDIENTS:

1/2 cup onion diced
2 garlic cloves minced
1 tablespoon butter
1 tablespoon flour
1 teaspoon cumin
1 cup chicken or vegetable stock
1 cup green chile roasted, peeled, diced
salt to taste

INSTRUCTIONS:

Melt butter over medium heat. Once melted, sauté onions.
When onions are soft and translucent, add in minced garlic; stir for about 30 seconds, until fragrant.
Mix in flour and cumin (it should look sort of like a paste); stir for a couple minutes to heat the flour.
Pour in green chile and stock; bring to a boil. Once boiling, reduce heat and simmer for five minutes, stirring frequently.
Remove from heat. Add salt and pepper to taste.
Smother over pulled pork for a great meal.