Discover one of Colorado's most iconic and beloved dishes — Colorado Green Chili! This hearty and flavorful pork green chili is made with tender pork tenderloin, green chiles, diced tomatoes, and a rich savory broth seasoned with green chile powder and garlic. It's deeply comforting, wonderfully spicy, and incredibly easy to make in just over an hour!
Eating this delicious Colorado Green Chili brings back so many precious memories.
I first experienced Colorado when my dad took us on a family vacation. Dad loved to travel, and he wanted us to experience Colorado for its beauty and majesty.
My husband and I spent a few days driving up to Pike's Peak on my second visit years later. We also visited Rocky Mountain National Park, which is a gem of a park!
The second visit brought back so many memories of when my dad took us there. Now I'm happy to say my sister lives there and I have a free pass to visit anytime.
[feast_advanced_jump_to]Colorado's Version of Chili
Being a Texan is synonymous for me with loving barbecue and hot and spicy chili con carne (our state dish)! I discovered that Colorado had its own version of chili. Colorado Green Chili sounded absolutely mouth watering! I love chilis so I had to try it out.
The Colorado Green Chili appears often on lists that name the most iconic foods in Colorado. After trying it out I can certainly taste why!
The green chili refers to green chilies (or chiles), which feature in this popular dish in the state of Colorado. Pueblo green chiles, which are grown in Colorado, are the chiles of choice for this delicious chile verde.
And this green chili stew from Colorado features tender chunks of pork rather than beef which is found in Texas chili.
You won't believe how easy and inexpensive this great recipe is to make! So now allow me to show you what ingredients you will need.
🥘 Ingredients
Here are the simple ingredients that you will need to make this green chile recipe:
- Olive oil
- Pork tenderloin - cut into cubes
- Green chilies - I am using canned Hatch chiles for this recipe. They are typically carried in many grocery stores and fairly easy to find. However to be more authentic, Pueblo chiles which are grown in Colorado should be used.
- Diced tomatoes
- Chicken broth (can sub chicken stock or water)
- Onion
- Garlic
- Chicken bouillon granules - you can sub a chicken bouillon cube
- Salt
- Pepper
- Green chile powder
- Corn starch (optional, for thickening)
There are different heat levels in the canned green chilies, as well as the green chile powders. So you have options to choose mild or hot chilies and powders to suit your preference for how hot and spicy you'd like your chili to be.
Now I'll show you how easy it is to make this mouthwatering Colorado pork green chili!
🔪 Instructions
Add olive oil to a large pot or large Dutch oven on medium heat. Once the oil is hot, add the minced garlic and diced onion, and sauté for 2-3 minutes until softened.
Now add the cubed pork tenderloin and cook until it is no longer pink, around 5 minutes.
Time to add your green chilis (not drained), tomatoes, chicken broth, salt, pepper, green chile powder, and chicken bouillon. Mix well and bring to the boil on medium-high heat.
Turn down to med low heat, cover and cook at a simmer for 30 minutes. At this time, check to see whether the chili is too thin or if it's how you want it to be. You can take the cover off if it's too thin and simmer uncovered for another 15 minutes, for a total of 45 minutes. If it looks good to you, cover and simmer another 15 minutes.
If at the end of this time the chili is too thin for your liking, you can add a small amount of corn starch (which has been mixed with some cold water) to thicken. Allow to come to the boil for a few minutes to thicken.
Suggestions For Serving
The Green Chili is often used as a topping for another dish. It is great over a burrito served with some sour cream for example! However, I discovered that this pork based chili is good enough to eat on its own or over rice which is how we enjoyed it.
Why not serve this flavorful stew as a main course with some tortilla chips or flour tortillas? And include some refried beans which would make for a delicious meal!
You must try out this recipe for Colorado Green Chili! You won't be disappointed!
FAQ
Store leftovers in an airtight container in your refrigerator and enjoy within 3 days!
For the most authentic version of this chili, use Coloradan Pueblo green chilis. However, you could also use New Mexico chiles such as Hatch green chiles as I have in this recipe. It's not the most authentic, but your taste buds will still love it!
I recommend pork tenderloin as it is tender and cooks quickly. However if you have more time, you could use pork shoulder which will require a longer cooking time.
I have not cooked this in a crock pot, but I believe it is an ideal dish to cook in your slow cooker! Combine all ingredients and cook on low for around 4 hours, or until the pork is cooked through.
Other Recipes You May Enjoy!
Here are some other recipes you may enjoy:
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Cheers!
Grace
Colorado Green Chili
Ingredients
- 2 tablespoon olive oil
- 1 lb pork tenderloin cut into bite sized pieces; remove any silver skin and fat attached to the tenderloin
- 3 4 oz cans green chilis I used Hatch Green Chilis - there is a mild or hot version - pick your favorite or combine however you like – do not drain); can also roast your own green peppers and chop them up (4 large green peppers such as Hatch or Anaheim)
- 14.5 oz can diced tomatoes
- ½ cup chicken broth can sub water or chicken stock
- 1 lg onion diced
- 5 cloves garlic minced
- 1 ts chicken bouillon granules you can also use a chicken bouillon cube
- 1 ts salt to taste
- ½ ts pepper to taste
- 2 ts green chile powder
Optional
- 1 ts corn starch if thicker chili is desired; can also use some fine ground corn meal
Instructions
- Add olive oil to a large pot or Dutch oven on medium heat. Once the oil is hot, add the minced garlic and diced onion, and sauté for 2-3 minutes until softened.
- Now add the pork tenderloin (which has been cut into bite sized pieces) and cook until it is no longer pink, around 5 minutes.
- Time to add your green chilis (not drained), tomatoes, chicken broth, salt, pepper, green chile powder, and chicken bouillon. Mix well and bring to the boil on medium-high heat.
- Turn down to med low heat, cover and cook at a simmer for 30 minutes. At this time, check to see whether the chile is too thin or if it's how you want it to be. If it's too think you can take the cover off and simmer uncovered for another 15 minutes, for a total of 45 minutes. If it looks good to you, cover and simmer another 15 minutes.
- If at the end of this time the chili is too thin for your liking, you can add a small amount of corn starch (which has been mixed with some cold water) to thicken. Allow to come to the boil for a few minutes to thicken.
