Colorado Style Green Chili
Colorado Style Green Chili is a celebration of the Southwest in a single pot — bold, rustic, and unapologetically hearty.
Tender cubes of slow-cooked pork are bathed in a rich, smoky-sweet sauce made from fire-roasted Anaheim chiles, the gentle heat of jalapeños, and the earthy depth of cumin. The chili’s texture is layered — smooth puréed chiles blend seamlessly with chunky roasted peppers, creating a sauce that clings to the meat while still offering bursts of freshness.
Finished with a squeeze of bright lime, each spoonful is a balance of warmth, spice, and comfort — the kind of dish that warms you from the inside out on a crisp Rocky Mountain evening.
Why People Will Love This Colorado Style Green Chili Recipe
A true taste of the Rockies – Captures the bold, earthy flavors of the Southwest with fire-roasted chiles and tender slow-cooked pork.
Layered heat and flavor – Anaheim chiles bring a gentle smokiness, jalapeños add a bright kick, and cumin grounds the dish with warm, aromatic depth.
Perfect balance of textures – Silky puréed chiles mingle with chunky roasted peppers and juicy cubes of pork for a satisfying mouthfeel in every bite.
Comfort in a bowl – Rich, hearty, and deeply savory, it’s the kind of chili that warms you from the inside out on a cold day.
Customizable spice level – Easy to adjust from mild to fiery by controlling the jalapeño seeds and cayenne, making it perfect for any palate.
Key Ingredients:
Boneless pork butt – Richly marbled with intramuscular fat, this cut slowly renders as it cooks, basting the meat from within and releasing collagen into the broth. The result is fork-tender pork with a luscious mouthfeel, its juices weaving into the chili to create a deep, meaty backbone that defines the dish.
Anaheim chiles – Mild yet complex, these chiles form the soul of Colorado-style green chili. When fire-roasted until blistered, they develop a sweet, smoky richness that’s both earthy and fresh. Puréeing part of them creates a velvety sauce, while keeping the rest in rustic chunks delivers bursts of roasted chile flavor in every bite.
Jalapeño chiles – Brighter and more assertive, jalapeños bring a lively, clean heat that dances across the palate. Their grassy sharpness cuts through the pork’s richness, lifting the overall flavor without overshadowing the subtler notes of the Anaheims.
Ground cumin – With its warm, earthy fragrance and faint citrus undertones, cumin is the spice that anchors the chili’s Southwestern identity. Toasted in hot oil, it releases aromatic oils that deepen the complexity of the sauce.
Chicken broth – A silky, savory foundation that unites the roasted chiles, tender pork, and spices. A good broth doesn’t just moisten — it carries the flavors, allowing them to mingle and build into a cohesive, full-bodied chili.
Fresh lime wedges – More than just garnish, lime offers a bright burst of acidity that awakens the palate. Its citrus tang slices through the richness of the pork and chiles, bringing balance and a final note of freshness to every spoonful.
Expert Tips:
Choose a well-marbled pork butt – The fat content is key to tender, succulent meat and a richer chili. Trim excess surface fat, but keep enough marbling to infuse flavor during the slow cook.
Roast the chiles until fully blistered – The darker and more evenly charred the skins, the deeper the smoky flavor. Covering them after roasting traps steam, making the skins easier to peel.
Balance purée and texture – Processing part of the roasted Anaheim chiles into a smooth purée gives body to the sauce, while leaving some in chunks provides bursts of roasted flavor in each bite.
Toast cumin before adding liquids – Let the cumin bloom in the hot oil with garlic and onions to unlock its full, warm aroma, enhancing the overall depth of the chili.
Adjust heat in layers – Add jalapeño seeds gradually near the end, tasting as you go, so the spice builds without overwhelming the nuanced flavors of the roasted chiles and pork.
Rest before serving – Allow the chili to sit for at least 10 minutes off the heat so the flavors meld and the sauce thickens slightly for a more cohesive bowl.
Colorado Style Green Chili
Ingredients
3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
Salt
2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded
3 jalapeño chiles
1 (14.5-ounce) can diced tomatoes
1 tablespoon vegetable oil
2 onions, chopped fine
8 garlic cloves, minced
1 tablespoon ground cumin
1/4 cup all-purpose flour
4 cups chicken broth
Cayenne pepper
Lime wedges
Instructions:
Step 1:
Combine pork, 1/2 cup water, and 1/2 teaspoon salt in Dutch oven over medium heat.
Cover and cook for 20 minutes, stirring occasionally.
Uncover, increase heat to medium-high, and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat, 15 to 20 minutes.
Transfer pork to bowl and set aside.
Step 2:
Meanwhile, adjust 1 oven rack to lowest position and second rack 6 inches from broiler element. Heat broiler.
Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
Arrange Anaheims, skin side up, and jalapeños in single layer on prepared sheet.
Place sheet on upper rack and broil until chiles are mostly blackened and soft, 15 to 20 minutes, rotating sheet and flipping only jalapeños halfway through broiling.
Place Anaheims in large bowl and cover with plastic wrap; let cool for 5 minutes.
Set aside jalapeños. Heat oven to 325 degrees.
Step 3:
Remove skins from Anaheims.
Chop half of Anaheims into 1/2-inch pieces and transfer to bowl.
Process remaining Anaheims in food processor until smooth, about 10 seconds; transfer to bowl with chopped Anaheims.
Pulse tomatoes and their juice in now-empty food processor until coarsely ground, about 4 pulses.
Heat oil in now-empty Dutch oven over medium heat until shimmering.
Add onions and cook until lightly browned, 5 to 7 minutes.
Stir in garlic and cumin and cook until fragrant, about 30 seconds.
Stir in flour and cook for 1 minute.
Stir in broth, Anaheims, tomatoes, and pork with any accumulated juices and bring to simmer, scraping up any browned bits.
Cover pot, transfer to lower oven rack, and cook until pork is tender, 1 to 1 1/4 hours.
Step 4:
Without peeling, stem and seed jalapeños and reserve seeds.
Finely chop jalapeños and stir into chili.
Season chili with salt, cayenne, and reserved jalapeño seeds to taste.
Serve with lime wedges.
Important Notes When Making Colorado Style Green Chili
Chiles define the character – Anaheim chiles are traditional for their mild heat and smoky-sweet depth, but sourcing fresh, high-quality ones makes a noticeable difference. If substituting, keep in mind that the flavor and spice profile will shift.
Roasting is non-negotiable – Skipping the roasting step means losing the complex smokiness that gives this chili its signature depth. Proper blistering also makes peeling effortless.
Jalapeños control the personality – Adding the seeds will intensify the heat; removing them keeps the flavor bright but mild. This small choice can completely change the dish’s spice profile.
Pork should be cooked until truly tender – Rushing the braise will leave the meat chewy instead of succulent. Proper low-and-slow cooking allows the pork’s connective tissues to melt into the sauce.
Flour plays a quiet but vital role – Lightly cooking the flour after adding it to the aromatics removes any raw taste and creates a subtle thickening that makes the broth cling to the pork and chiles.
Resting time enhances depth – Letting the chili sit off the heat for a short period before serving allows the flavors to harmonize and the sauce to reach its ideal consistency.
How To Enjoy Colorado Style Green Chili After Cooking
Let it rest for peak flavor – Once the chili comes out of the oven, allow it to sit for 10–15 minutes. This pause lets the pork relax, the sauce thicken slightly, and the roasted chile flavors fully meld.
Serve it steaming hot – Ladle generous portions into warm bowls so the rich aroma of roasted chiles, cumin, and tender pork greets you before the first bite.
Pair with the right accompaniments – Fresh flour tortillas are perfect for scooping, while warm cornbread, crusty bread, or steamed rice can turn the chili into a more filling meal.
Garnish for balance and brightness – A squeeze of fresh lime, chopped cilantro, diced avocado, or a dollop of sour cream adds freshness and helps cut through the richness.
Customize the spice at the table – Keep extra chopped jalapeños, hot sauce, or cayenne on hand for those who want to intensify the heat without changing the whole pot.
Enjoy as a stand-alone dish or topping – Beyond a bowl, this chili can be spooned over eggs, baked potatoes, or even enchiladas for a hearty Southwestern twist.
Savor it slowly – The layers of smokiness, spice, and savory pork reward a measured pace, allowing you to fully appreciate the complexity in every bite.
Nutrition Information:
for Colorado Style Green Chili (per serving, assuming 8 servings total):
Calories: 325 kcal | Total Fat: 15 g | Saturated Fat: 5 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 1 g | Cholesterol: 90 mg | Sodium: 780 mg (depending on added salt) | Total Carbohydrates: 14 g | Dietary Fiber: 4 g | Sugars: 5 g | Protein: 33 g
Frequently Asked Questions:
Can I make this chili less spicy without losing flavor?
Yes — the key is controlling the jalapeños. Removing the seeds and inner membranes (where most of the heat resides) keeps their fresh, grassy flavor without the burn.
You can also lean more heavily on roasted Anaheim chiles, which bring a sweet, smoky depth that carries flavor beautifully even in a milder chili. Adding a touch more cumin or a pinch of smoked paprika can replace the “perceived heat” with complexity.
What’s the best cut of pork for this recipe?
Boneless pork butt, also known as shoulder, is unmatched for this dish. Its generous marbling slowly renders during cooking, basting the meat from within and enriching the sauce with natural pork fat.
The connective tissue breaks down into gelatin, giving the broth a silky mouthfeel that lean cuts simply can’t achieve.
Can I prepare the chili in advance?
Definitely — in fact, this chili rewards patience. An overnight rest in the refrigerator allows the roasted chile, pork, and spice flavors to integrate fully.
Reheat gently over low heat to avoid breaking down the pork or scorching the chiles, adding a splash of chicken broth if the sauce has tightened too much while cooling.
Can I freeze Colorado Style Green Chili?
Yes, and it freezes exceptionally well. Cool the chili completely to prevent condensation, then portion into airtight containers or freezer bags to lock in freshness.
Stored properly, it keeps for up to 3 months. For best results, thaw slowly in the refrigerator and reheat on the stovetop over gentle heat, adjusting seasoning to taste.
What are the best garnishes for serving?
Fresh lime wedges provide a zesty brightness that cuts through the richness of the pork. Chopped cilantro adds herbal freshness, diced avocado lends creamy coolness, and a dollop of sour cream tempers spice while adding tang.
Shredded cheese — whether sharp cheddar, Monterey Jack, or queso fresco — melts into the chili, offering an indulgent finishing touch.
Why should I brown the pork before braising it in the chili?
Browning isn’t just about color — it triggers the Maillard reaction, where proteins and sugars in the meat transform into hundreds of flavorful compounds. This creates a savory, slightly nutty complexity that becomes the backbone of the chili.
The browned bits (fond) clinging to the pot dissolve during deglazing, enriching the sauce with a depth that slow cooking alone cannot achieve.
What’s the importance of roasting the chiles before adding them?
Roasting Anaheims and jalapeños until their skins blister and blacken concentrates their natural sweetness, tames raw vegetal notes, and infuses the chili with a subtle smokiness.
Steaming them after roasting loosens the skins for easy peeling, ensuring a smooth, clean flavor without the bitterness or toughness of charred skin.
Why do you purée part of the chiles instead of leaving them all chopped?
Puréeing half the roasted chiles creates a silky, velvety base that melds seamlessly with the broth, giving the chili body and cohesion.
Keeping the other half in chunks preserves texture and delivers pops of roasted flavor, so each spoonful offers both smooth richness and bursts of chile essence.
When should I add the jalapeños for the best flavor control?
Adding finely chopped jalapeños toward the end of cooking preserves their bright, grassy heat and lets you adjust spice intensity with precision.
You can start mild and gradually stir in seeds or extra peppers until the warmth reaches your ideal balance — without risking an overpowering burn that masks the chili’s nuanced flavors.
How do I prevent the flour from making the chili taste raw?
Flour needs time in hot oil to toast, which breaks down the raw starch flavor and creates a nutty undertone.
Cooking it with onions, garlic, and cumin for at least a minute before adding liquids ensures it thickens the broth smoothly, integrates into the sauce, and enhances flavor instead of dulling it.