Chile Verde (Green Chile)

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This recipe is a specialty of the La Bola Restaurant chain in Denver, CO. They serve it over burritos, chile rellenos and as is with lots of cheese and onions on top.

Ingredients Nutrition


  1. Cut pork into 1/2 inch cubes and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fatty, pour off grease until you only have 4-5 tbsp left.
  2. Using a colander, strain tomatoes into an 8-qt sauce pan and rough chop the tomatoes. Add tomato sauce, garlic, hot water and cooked pork and bones to tomatoes.
  3. Bring to rapid boil and continue boiling for 20 minutes, stirring frequently.
  4. Add spices, chopped hot peppers and chopped chili strips and continue to boil for 20 more minutes, stirring frequently.
  5. Lower heat to medium and continue cooking for 20 minutes.
  6. Remove bones and ready to serve.
  7. May be refrigerated for 1 week or frozen for three months.
Most Helpful

I used to frequent La Bola's in the 1980s when it was still around. At the time it was definitely my favorite Mexican restaurant. Being a green chili fiend and living only 3 hours from Santa Fe, I've tried lots of great green chili stew recipes in great restaurants through Colorado and New Mexico. This is still probably my favorite and the one that I make at home.

Paul @ Durango October 25, 2015

Best chili ever! I like the texture of the pork shoulder better than using tenderloin. Never left-overs to throw away.

jrobe10143 March 19, 2013

I've been making this chile verde for 20 years! Best recipe I've found, and always devoured :) Great for leftovers, too, of course! Originally featured in the Colorado Cache cookbook by the Junior League of Denver, from the La Bola restaurant. We eat it like a stew, with warm flour tortillas. Any pork will work.

gigicooks March 25, 2012