Pork Green Chili (Colorado Style)

"I grew up in Colorado and so I grew up loving green chili! When I moved to North Carolina 4 years ago I was surprised and very disappointed to learn that NO ONE here had ever even heard of green chili. I have spent the last year going through different recipes, I think I have finally got it nailed through a great mix of about 6 of the recipes I tried. Jalapeños may be added to taste if you like the flavor. Chili can be served over any burritos, served as a dip with tortilla chips, or as a main course with warm tortillas. Recipe makes a lot but it freezes well so you can enjoy it for a few months without having to spend too much time cooking."
photo by Leslie M. photo by Leslie M.
photo by Leslie M.
photo by Leslie M. photo by Leslie M.
photo by Chris L. photo by Chris L.
Ready In:




  • Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
  • Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
  • When done, sift pork out of juice and shred, then add back.
  • Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
  • In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.

Questions & Replies

  1. So, this recipe shows it serves 20.... how large of a pot does this need? And can it be make in a 6 -8 quart crock pot
  2. Came out too watery, but then I simmered it covered. Perhaps it's supposed to be uncovered to boil off some of the water?
  3. Do you puree only the green chilis or all the veggies?


  1. It's delish! I'm so glad I doubled it because this is now going to be a fall, winter and spring staple!!
    • Review photo by Leslie M.
  2. Great recipe for Colorado-style Green Chili! I have discovered this dish here in CO and have tasted many versions, and this is a very good example of the classic. If possible, use freshly roasted, seeded and peeled chilies from Hatch, NM. I got a bushel in Denver and they gave the chili such an amazing flavor. Best cut of pork for the roast is butt (which is actually from the shoulder!) You need a little fat to keep the pork from getting dry. I sear the pork before starting the simmer/braise, and I found that chopping produces a nicer stew than shredding. Other than that, this recipe is a winner, and open to adaptation. You can control the thickening to your desire by slowly adding your flour/water slurry until you reach the desired thickness. A gluten-free solution is as simple as using another starch as a thickener. Some options would be cornstarch, arrowroot starch or potato starch. My favorite application for the chili is on huevos rancheros or as a topping for enchiladas! Yum!
  3. The bones of this recipe are fantastic! Someone else mentioned that it came out too water... I absolutely agree, and if anything that's an understatement. I cut the chicken broth to 5 cans, and I omitted all of the water except for the rue, which I also reduced to 1 cup of water and a 1/2 cup of flour. After those changes it comes out spot on every time. Thanks for the recipe!
  4. I also grew up in CO and recently moved to NC and I was missing the green chili. This recipe does the trick!
    • Review photo by Chris L.
  5. I moved to NC from Colorado as well and this is the absolute best I have had since relocating!


  1. I halved the recipe and cubed the pork instead of shredded and it turned about great still!
  2. I used pork neck instead of roast (turned out like pot roast!) I doubled the recipe and added all the veggies ingredients once they were all cut (I food processed the tomatillos, green chilis and Serrano chilis) I left the meat in until the 3 hrs were up, then pulled them out, removed the few bones and chopped the meat and threw it all back in I made a slurry with the flour and it got a little lumpy so I got a emulsifier out to skim the surface and break up the lumps I sprinkled queso fresco on top when serving and had some French bread to dip in!


Born and raised in Colorado I moved to Charlotte just after my son was born to be near my mom. I t was at this time I started to learn ho to cook and I love it! I believe you can never have enough good recipes.
View Full Profile

Find More Recipes