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Colorado Green Chili Recipe
Ben Carraoli

Colorado Green Chili Recipe

I have to admit, every time I make this Colorado Green Chili, my kitchen fills with the most amazing aroma of roasted peppers and spices. I remember first tasting it on a chilly evening, and it instantly became my comfort food go-to. This recipe is versatile, hearty, and perfect for smothering burritos or just enjoying as a stew.
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Total Time 3 hours 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – for sautéing vegetables evenly
  • 1 large white onion diced – adds sweetness and depth
  • 1 jalapeño seeds removed and diced – optional, for mild heat
  • 2 cloves garlic minced – for aromatic flavor
  • 1 cup diced green chiles fire-roasted recommended – key to authentic taste
  • 2 teaspoons ground cumin – adds smoky warmth
  • 1 teaspoon Mexican oregano – optional enhances the flavor
  • 2 teaspoons salt – adjust to taste
  • 2 –3 cups vegetable broth – use 2 cups for thick chili 3 cups for thinner consistency
  • 2 14.5 oz cans fire-roasted diced tomatoes – gives a rich base
  • 5 tablespoons butter – for roux to thicken the chili
  • 3 tablespoons all-purpose flour – combines with butter to create roux
  • 1 pound pork shoulder cubed (optional) – for a meaty version

Method
 

  1. Heat olive oil in a large pot over low heat. Add diced onion and cook until soft and translucent, about 7 minutes. Stir in jalapeño and garlic, sautéing for 2 more minutes until fragrant.
  2. Mix in diced green chiles, cumin, oregano, and salt. Sauté for another 2 minutes to let the flavors combine. This step really brings out the aroma of the chiles.
  3. Add 2–3 cups vegetable broth and canned fire-roasted tomatoes. Bring to a boil, then reduce to low heat and let it simmer. Two cups of broth will yield thicker chili; three cups make it more stew-like.
  4. Melt butter in a small saucepan and whisk in flour to make a smooth roux. Cook for 2–3 minutes until lightly golden. Gradually add the roux to the chili, stirring constantly to thicken the mixture evenly.
  5. If using pork, add cubed pork shoulder at this stage. Simmer until the pork is tender and flavors meld beautifully, about 2–3 hours.
  6. Taste and adjust seasoning. Your Colorado Green Chili is ready to enjoy hot as a stew or over your favorite Mexican dishes.

Notes

  • I always use frozen fire-roasted green chiles for convenience and flavor.
  • I like to sauté spices a little longer to enhance their aroma.
  • Adding the roux slowly ensures a creamy consistency without lumps.
  • Letting the chili simmer uncovered intensifies the flavors.
  • I sometimes blend a portion of the chili for a smoother texture while keeping some chunky pieces.