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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. 🙂
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!
All you need for this dish is olive oil, pork tenderloin, green chilis, diced tomatoes, an onion, garlic cloves and seasoning. You won’t believe how easy and inexpensive this is to make!
Click below on the Instagram post to see a short video of this delicious green chili simmering on the stove. 🙂
The Green Chili is often used as a topping for another dish. It is great over a burrito for example! However, I discovered that this pork based chili is good enough to eat on its own. Another option is to serve it over rice which is how we enjoyed it. You must try out this recipe for Colorado Green Chili! You won’t be disappointed!
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Colorado Green Chili
- 2 tbsp olive oil
- 1 lb pork tenderloin cut into bite sized pieces (I used Smithfield Roast Garlic and Cracked Pepper Marinated Pork Tenderloin)
- 3 4 oz cans green chilis I used Hatch Green Chilis – there is a mild or hot version – pickyour favorite or combine however you like – do not drain)
- 14.5 oz can diced tomatoes
- 1/2 cup water
- 1 lg onion diced
- 5 cloves garlic minced
- 1 ts chicken bouillon granules I used Maggi
- 1 ts corn starch if thicker chili is desired
- salt to taste
- pepper to taste
- Add olive oil to a large pot and heat up (med high heat). Add the pork tenderloin (which has been cut into bite sized pieces) and brown. Once the pork is browned add your onion, garlic, green chilis (not drained), tomatoes, water, and chicken bouillon. Mix well and bring to the boil.
- Turn down to med low heat (or whatever setting provides just a small simmer), cover, and cook for 30 minutes. At the end of 30 minutes, taste and add some salt and pepper to taste. Cover and cook another 15 minutes at a small simmer.
- If at the end of this time the chili is too thin for your liking, 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.