Colorado Green Chili (Chile)
Colorado Green Chili (Chile) is a hearty, slow-simmered stew or smothering sauce. This recipe is as versatile as it gets! You can make it vegan, vegetarian, or with pork. As a native Coloradan, I am excited to share my family recipe with you!
Colorado green chile is a regional favorite, and for good reason—it’s amazing! Around here, we love it as a stew or a sauce to smother burritos, nachos, and enchiladas. But honestly, that list is way too short. In Colorado, we’ll put green chile on anything. Literally.
If you’re reading this, you might wonder what makes our green chile different. For starters, we prefer Pueblo green chiles from Pueblo, Colorado. They have a meatier texture than New Mecian Hatch green chiles. While I prefer local chiles, they are hard to find. So, in most cases, I use hatch.
Our green chile includes veggies and sometimes pork, making it versatile as a stew and a topping. This recipe is actually from the ‘80s—my mom used to make it when I was growing up. She found it in a local newspaper. I remember the article explaining our version is unique because it includes tomatoes. The tomatoes give it a rich base.
Vegetarian Green Chili (Chile) Snapshot
EASE: Easy
CUISINE: Southwest American
COURSE: Stew, Smothering Sauce
TIME: 3 hours and 30 minutes
What is Vegetarian Green Chili (Chile)
Green Chili (Chile) is a savory, chunky stew or sauce made by slowly simmering a blend of green chiles, tomatoes, onions, and roux, allowing the rich flavors to develop fully.
Green chile is popular in both Colorado and New Mexico. However, ask any Coloradoan or New Mexican, and they’ll tell you there’s a significant difference between them. The key distinction is that the Colorado version is made with tomatoes, Something New Mexicans might find off-putting.
This state-wide favorite can be made vegan, vegetarian, or with pork. I have included all three variations.
When Are Green Chiles in Season?
Green chili season in Colorado starts in late July and runs through late fall. Around this time, green chile peppers start popping up at local grocery stores, farmers’ markets, and roadside stands. The good news is you do not have to wait for Chile season to enjoy this unofficial Colorado state recipe. In most large grocery stores, you can find frozen green chile with the fruits or canned. (I recommend frozen!)
Is it Chili or Chile?
Technically, it’s chili. However, the two are often used interchangeably. Around here, you can use either; Coloradans know what you mean, and we are happy you are enjoying our green chile!
How Do I Eat Green Chili?
Green chile is typically enjoyed as a stew or sauce to smother burritos, enchiladas, eggs, and even hamburgers. But that’s just the beginning. In Colorado, we are known for trying green chiles in everything from adding to cheese to making it into a dip or mixed into ice cream!
I love to pour green chile over slow cooker roast potatoes!
Selecting The Right Chile
The largest producer of green chiles is Hatch, New Mexico. However, many varieties come from smaller producers, making them harder to find. For the most authentic recipe, I recommend using Pueblo Green chiles. Grown in Pueblo, Colorado, they have a meatier texture and are, of course, my favorite!
- Canned/Jarred – This is easily found at most grocery stores in the Hispanic section. Look for chiles that have been fire-roasted; the fire-roasting makes a big difference. I recommend the 505 fire-roasted green chiles.
- Frozen—Look in the frozen section, often with or near the fruits. These chiles are close to fresh, roasted, peeled, and easy to cook with. They are my favorite chilis. You can purchase them in mild, hot and extra hot.
- Fresh – You might be able to find fresh chiles in your store around late September. If you find these, roast them on your grill to blister the skin. Once the skin is blistered, peel it off. Then, cut the chile and remove the seeds and veins before dicing.
- Road Side Stands – In parts of the southwest in the fall, you can find chiles being roasted in roadside stands. These chiles are amazing!
Ingredient Notes
- Broth: I use vegetable broth, but chicken or pork will work with this recipe as well. If you’re planning to enjoy Colorado Green Chile as a stew, I’d suggest using about three cups of broth. But if you’re using it to smother burritos, enchiladas, or something similar, two cups will give you that thicker consistency.
- Fire-Roasted Tomatoes: Using fire-roasted takes this recipe to the next level. You have to trust me on this
- Green Chiles: Look for diced fire-roasted chiles. I like to buy mine in the frozen section, next to the fruit. These green chiles have the BEST flavor and are easy. If you can’t find them frozen, look for canned or jarred. But they key is fire roasted!
- Jalapeno: Ilike to add jalapeno with the seeds removed to add flavor and depth. You can easily omit this ingredient.
See recipe card for complete list of ingredients and measurements.
Instructions
Step One – Saute
- Heat one tablespoon of olive oil in a large pot or Dutch oven over low heat. Add one diced white onion and sauté until softened and translucent, about seven minutes.
- Add one diced jalapeño, two minced garlic cloves, and sauté for two more minutes.
- Add one cup of diced green chiles, two teaspoons of cumin, one teaspoon of Mexican oregano (optional), and two teaspoons of salt. Sauté for another two minutes or until the chiles are fragrant.
Step Two – Broth
- Pour in two to three cups vegetable broth and two (14.5 oz) cans of fire-roasted tomatoes. Bring to a boil, then reduce heat to low.
- Note: Two cups of broth will make a thicker chile, and three cups will make a thinner chile. The first picture in this blog was made with two cups, and the last picture in this blog was made with three cups.
Step Three – Roux
- Melt five tablespoons butter in a small saucepan over medium heat.
- Add five tablespoons flour and whisk until smooth.
- Cook for 2 minutes or until golden brown.
Step Four – Roux and Broth Combined
- Stir the roux into the broth.
- Simmer for 2-3 hours, stirring occasionally.
- For a thicker chili, pure half of the mixture until smooth and then return it to the pot.
- Serve hot, garnished with desired toppings.
Watch Instead
Diet Modifications
- Vegan – To make this recipe vegan, cook the onions in olive oil or vegan butter. Also, use vegan butter when toasting the flour (roux).
- Gluten-Free – If you omit the flour, the chile will not be as thick. It will still taste great. Another option is to mix three tablespoons of cornstarch with three tablespoons of water. Once mixed and smooth, add to the green chile at the very end of the simmering time.
- Keto: You can make the stew thicker by simmering for up to two more hours. Another option is to add xanthan gum. Use ingredients that are free of sugars.
- Pork – To add pork: Roast 3-4 pounds of pork shoulder in the oven at 350°F for 3 hours or until cooked through. Season with salt and pepper. Let the pork cool, remove the fat, and shred it into the chili.
- Whole30: Use the vegan instructions above. Ensure all ingredients are free of sugars.
Frequently Asked Questions
If you tried this Colorado green chili (chile) recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Colorado Green Chili (Chile)
Equipment
- Large pot or crock-pot
- Small saute pan
- Medium saute pan if following crockpot instructions
- whisk
- Knife and cutting board
Ingredients
- 1 medium white onion diced
- 1 tablespoon olive oil
- 1 jalapeno diced
- 2 garlic cloves minced
- 1 cup green chile diced
- 2 – 14.5 oz canned fire-roasted tomatoes
- 2 – 3 cups vegetable broth *
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon Mexican Oregano (optional)
- 5 tablespoons butter/plant-based butter *
- 5 tablespoons flour
- 1 – 2 pinch sugar (optional)
Instructions
Stove Top Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over low heat. Add 1 diced white onion and sauté until softened and translucent, about 7 minutes.
- Add 1 diced jalapeño and 2 minced garlic cloves, sauté for 2 more minutes.
- Add 1 cup diced green chiles, 2 teaspoons cumin, 1 teaspoon Mexican oregano (optional), and 2 teaspoons salt. Sauté for another 2 minutes, or until the chiles are fragrant.
- Pour in 2 – 3 cups of vegetable broth and 2 (14.5 oz) cans of fire-roasted tomatoes. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally.
- While the chili simmers, prepare the roux. Melt 5 tablespoons butter in a small saucepan over medium heat. Add 5 tablespoons flour and whisk until smooth. Cook for 2 minutes or until golden brown. Stir the roux into the chili.
- For a thicker chili, puree half of the mixture until smooth and then return it to the pot. Continue to simmer until ready to serve.
- Serve hot, garnished with desired toppings.
Crockpot Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over low heat. Add 1 diced white onion and sauté until softened and translucent, about 7 minutes.
- Add 1 diced jalapeño and 2 minced garlic cloves, sauté for 2 more minutes.
- Add 1 cup diced green chiles, 2 teaspoons cumin, 1 teaspoon Mexican oregano (optional), and 2 teaspoons salt. Sauté for another 2 minutes, or until the chiles are fragrant.
- Transfer the contents of the skillet to the crockpot. Add 2 cups vegetable broth and 2 (14.5 oz) cans fire-roasted tomatoes. Stir to combine.
- Cook on low for 4 hours or on high for 2 hours, stirring occasionally.
- While the chili is cooking, prepare the roux. Melt 5 tablespoons butter in a small saucepan over medium heat. Add 5 tablespoons flour and whisk until smooth. Cook for 2 minutes or until golden brown. Stir the roux into the chili.
- For a thicker chili, puree half of the mixture until smooth and then return it to the crockpot. Continue to cook until ready to serve.
- Serve hot, garnished with desired toppings.
Notes
- * For a thicker sauce, add two cups of vegetable broth; for a thinner sauce, add three cups. (@Patrick Liverman, the recipe you have been using is three cups. Thank you for bookmarking and loving my green chile!)
- Garnish suggestions: cheese, sour cream, cilantro, avocado, tortillas, and Frito scoops.
- For a spicier chili, omit the jalapeno and add it in as desired. Start with a small amount and adjust to taste.
- Add a small pinch or two of sugar if needed to balance the acidity from the tomatoes.
- If the chili is too thick, add a small amount of water or broth until you reach the desired consistency.
- To add pork: Roast 3-4 pounds of pork shoulder in the oven at 350°F for 3 hours or until cooked. Season with salt and pepper. Let the pork cool, remove the fat, and shred it into the chili.
This is my go-to recipe! It’s so good made just as is! I dice potato (part of what we did growing up) and pork and add as well! Such a great recipe!!! Thank you!
Hi Sherri! Thank you so much for your comments! You made my day and I am so happy you like my green chile ??
Hi from Maryland! I have never tasted Colorado Green Chili, but one of my favorite Colorado-based writers, Pam Houston, wrote about it and I’ve been dying to try it.
Today there was a giant box of fresh Hatch chiles at my grocery store, and right there I did a Google search and found this recipe and can’t wait to try it!
I know my husband and I will be eating it like stew rather than on top of something else, and I have a question: would it be totally blasphemous to add some beans to increase the protein content?
Hi Kristine,
Not blasphemous at all! I am happy you are trying my green chile, and I hope you love it! I have added black beans to this recipe in the past. I think they work well with the flavors. In Colorado, you can find beans in our green chiles at some restaurants that offer a vegetarian version. I also think pinto beans might taste great, but I have never tried them with this recipe.
I recently updated this recipe, and it is thicker than it was a year ago (the pictures reflect this update). If it is too thick, you can add vegetable broth to thin it out. I would love your feedback on the thickness as a stew once you try it.
Ruth
Really delicious , easy to make and able to make it spicy per your taste. Excited to have on hand! I put it in everything ??
Awe, I love that you really liked it!!! And in true Colorado fashion, you put it in everything. I mean nothing is off limits here when it comes to Colorado Green Chile!
Quick question. This has been my go too green chili recipe for years. I noticed this page was updated November 19, 2023. Why was the Oregano removed from the recipe? I wish I had printed it now, instead of just bookmarking it, as I no longer know how much Oregano to use? Thanks
Hi Patrick, I am sorry about that. I received feedback that it was hard to find. I added it back in as optional. I should have done that the first time around. Sorry. Thank you for using my recipe!
Thanks. I’ve just been using normal oregano, as you are correct, it’s hard to find the Mexican version. Big meal for Thanksgiving tomorrow, and I didn’t want to change anything. Thanks again.
I love you are making green Chile for Thanksgiving! Happy early Thanksgiving.
This recipe is very good! We loved it. We did add the pound of pork shoulder and slow cooked everything. Delish! This is a keeper we’re going to be making many times in the future!
Thank you so much, Mitch! I am so happy you liked it and will keep making it. It is my family’s time favorite (and mine) recipe.
There is no Mexican oregano available where I am located. What spice would your substitute? Regular oregano? Marjoram? Other?
Hi Chris, in that case, I would omit the Mexican oregano. I have done that in the past and been happy with the sauce.
Hi, normal oregano is fine. They’re all very similar!
mexican oregano is avail on amazon and using it makes a bit of a
difference but if you aren’t having some everyday then you probably
won’t notice the difference.
Colorado and New Mexico have been battling over who holds the title for Worlds Best Green Chile.
I always thought Hatch, New Mexico was the Chile Capital of the world. Up to now I was using the, “Bueno Flame Roasted” (plain green and white plastic tub container net weight 13 oz.) Hatch, New Mexico Green Chile.
Then one day I spotted this green chile product, “Bueno Autumn Roast.” (black, red and orange 13 oz. container, with fiery flames and long green chiles on the front. Net weight 13 oz. also produced by Hatch Valle, New Mexico.) in the freezer section at our local Walmart. Several passes later I decided to try it and God be Truth, I cannot put it down or stop buying it. I’ve already forgotten about that other “Flame Roasted” guy.
Both are produced by Hatch Valley, New Mexico but this one is just bursting with all kinds of flavor: it’s as if it’s already seasoned and prepared as if one already cooked it themselves at home.
I don’t know how Colorado can ever top this one. Have you ever even tried it Colorado?
Hands down! It’s world class all by itself. Can’t wait to try your Christmas recipe using the Hatch Autumn Roast frozen chopped Green Chile brand. Hope to keep you posted.
Thanks for the article and new recipe. Pretty basic recipe so should do well.
Hi Beckie, Colorado and New Mexico have been batteling it out forever:) We both love our green chile! I have tried the Bueno brand. In fact, I use their red chile paste to make the red chile sauce. I find it at King Spooers next to the fruits, which I will never understand. I always want to include Bueno in my red chile article. I think it makes a thicker chile than the dried pods or the ground pepper. However, I am not sure if it is easily found outside of Colrado. If you know, kindly let me know. I would love to include that in my article.
I made this chili as the recipe called for and it was fantastic. I gave some to a co-workers and they loved it as well. I am adding this to my go-to list.
Sherry, thank you so much for your comment! I am so happy you and your co-worker loved it. Thank you for spreading the word of my green chile.
Hi Ruth,
Do you have a caning recipe for this? I love these peppers!
Thanks!
Hi Mindy, Green chiles are the best!
I have canned this for years and shipped it all over the place. When I can, I use the canning button on my Instapot for 20 minutes. Water bath canning will not get hot enough to safely can green chile. Note of caution, I am not an expert on canning. Because of this I always recommend checking the safety guidelines and recommendations before canning anything.
Ruth, thanks for the helpful hint about the Instant Pot. We’re newbies to InstantPot but will try this! My Mom used to can when I was growing up so I know how, but I wasn’t aware of this feature with IP. Thanks again!
Hi Mitch, my first instapot was actually a pressure cooker. About a year later, they took off and were sold as instapots. Always ensure the instapot you are using can reach an internal pressure of 15 psi.
Hi! Do you think sautéing the peppers (mine aren’t roasted) would work in this chili? Thank you!
Hi Diana, I am not sure. Are you using fresh green chiles? If so you can oven-roast them. Here is an article on how to do it: https://www.growforagecookferment.com/oven-roast-hatch-chile-peppers/#:~:text=Roast%20the%20Green%20Chile%20Peppers,are%20charred%20brown%20all%20over.
If you are using canned or frozen chiles, I recommend using them as they were purchased. They are oven roasted.
With fresh chiles and tomatoes in abundance, I roasted up some of each and made this recipe yesterday. It turned out really great – thanks for publishing the recipe!
You are so welcome! I am so happy you liked it and thank you for letting me know. It made my day!
It was awesome. Thanks Jimmy.
Thank you so much Jimmy. I am glad you liked it.
Hi Ruth,
I stumbled onto your blog looking for a vegetarian green chile recipe (I don’t eat pork), and I am so thankful I found you. I moved to Colorado in 2016 from California. California Mexican food is very different than Colorado Mexican food, so I was instantly turned off by everything being drowned in green chile here. Also, it’s hard to find vegetarian green chile in most restaurants here in CO. Well, I have to admit I have finally been converted. I had the most delicious crispy chile relleno smothered in vegetarian green chile in a family-owned restaurant in downtown Denver a few months ago. So now I am on a mission to make it myself. Can I use this recipe to smother other foods like enchiladas or burritos or is meant to be eaten from a bowl with toppings? The restaurants version also seemed a little more brown so I will take your advice and cut back slightly on the tomatoes. Anyway, thank you for any information you can share with me and your great recipes!
Hello Rachel,
Welcome to Colorado and our beloved green chile! I am so thankful you found me.
Yes, you can use this recipe to smother enchiladas, burritos, etc. In my house, we smother everything in this chile recipe, even grilled cheese sandwiches. When the kids want it thicker, I just make a larger batch of roux (equal parts flour + water). The recipe calls for two tablespoons, but you can make it three or four tablespoons. As long as it is equal parts flour and water, combined before adding to the chile you are good. I recommend increasing the flour + water combination in small amounts until you reach your desired thickness. Also, do not directly add flour to the recipe, it will form clumps that are next to impossible to get out.
You are right about Colorado Mexican food is very different than California. My theory is that the styles in Colorado and New Mexico were heavily influenced by the Pueblo Indians and their love of chiles. While NM lay claims to all things green chile, historically they have also been grown in Colorado. If you are up for a small road trip, in the fall drive out to Lulu’s roadside farm in Brighton. They carry a large variety of green chiles including the pueblo variety from Colorado.
I am not sure why the restaurant versions are brown, except for maybe the meat? I must say that as a vegetarian, brown and greyish foods do not look to appealing to me… Also, where did you find good green chile downtown? Was it at Sams or D’Corazons? I am always down for trying a new Mexican restaurant.
Ruth
So sorry it took me this long to get back to you. And the restaurant is D’Courazon! How did you know? I have been back twice already and it’s delicious every time. I will definitely be heading to Lulu’s based on your recommendation. I haven’t tried your recipe yet. It’s been too hot. Looking forward to the cooler weather so I can make this.
Hi Rachel,
I am a natiave, Denver local, and green chile lover:)
I love Lulu’s for their wide selection alone. You can also find some of the green chile varieties also roasted, peeled, and diced in the refrigerated section. Another option is King Soopers. In the frozen section by the fruits, you can usually find green chiles. Over the years I found it was much easier to buy a bag of 505 roasted, peasted, and diced green chiles at King. It’s about $5 and saves a lot of prep work.
I tried this with roasted green chilis and fire roasted tomatoes OMG don’t look back it is wonderful and will making it on the Comp train around Colorado Thank you
I love it! Thank you, your comments made my day!
Lemme just start off by saying that CO green chile is probably one of the most underrated regional foods in America. Like it’s served nowhere except CO. And I’m glad there’s no people from NM on this thread. They never can seem to respect Colorado green chile. My thought is; New Mexico green chile and Colorado green chile are two very different foods altogether. NM is more a sauce, CO is more a stew. It’s like comparing NM red chile with Texas-style chili con carne; two completely different things. Yet they can’t let us have our staple. SMH.
Anyway, thank you so much for this recipe. I’ve been dying to make some myself.
Hi Keenan, you are 100% right! There is such a huge difference between the two versions. I am a Colorado all the way kind of girl:). In fact, besides drenching food in it, I also eat it as a stew. Let me know if you have any questions and I hope you love this recipe as much as I do!
This recipe is so clutch – I grew up in Denver but live in New York and cannot find green chile to save my life. I can’t wait to make this.
Thank you so much! Classic Colorado green chile is getting harder and harder find in Denver. Love that you are old school. Let me know how it turns out.
Hi Ruth, I just used your recipe to make this famous Colorado dish. It came out really well. I’m lucky to have neighbors that love food as well, they gave us a bag of Roasted Colorado Green Chiles. I live in the Springs, though I’m not from here. My first experience with this type of green chile chili was for breakfast , it was poured on a cheese omelette. I fell in love with it!!! Now I can make my own at home. Thank you for the recipe.
Hello Jodel, I can’t even begin to tell you how you just made my day! I am newer to blogging and I am always afraid someone would not like my recipe or I did not write the instructions well. That you like it made my day!
This is authentic, almost old-school, Colorado green chile. I tend to see less of it in Colorado but is the only kind of green chile I will eat. You are lucky in the springs, you might be able to find Pueblo Green Chiles. They are grown just outside of Pueblo and are a little meatier than their Hatch counterparts.
We do put it on just about everything in Colorado. LOL. I saw a meme on Facebook the other day using Forrest Gump and Bubba with shrimp, but with Colorado and green chile in it’s place. Sums us up Colorado green chile:)
Ruth,
I grew up in Pueblo, CO, but moved away over 30 years ago. I enjoyed green Chile much of my time there, but could never find a recipe to make it. I’m curious about yours, although the appearance of yours (pic in column) is quite different from what I remember. Many restaurants served it in Pueblo, and it had a green/light brown appearance. Might there be a variance in the tomato/Chile balance? I would love to make it, but I long to capture the taste from years past.
I’d welcome any thoughts or advice!
Hi Steve, that is a really good question. Like you, I grew up in Colorado (I am still here) and the green chile I ate as a child always had tomato.
The recipe I use originally came from the Rocky Mountain News back in the 70’s/80’s. My mom would make it and I loved it as a child. Many years ago I lost the clipping and recreate it the way I remember it. One district thing I remember from that recipe was explaining how in Colorado we use tomatoes vs. New Mexico.
I agree that my green chile does look different from other posts. I think that is two parts; I use more tomato and the pictured chile is vegetarian. Without the meats and it’s oil it does look different.
You could always reduce the amount of tomatoes. Start by making the chile without and adding in until you achieve the flavor/color you are looking for.
Here are two examples with tomatoes that use meat. It does add a sheen. Is this what you remember?
https://www.food.com/recipe/colorado-green-chili-537986
https://www.foodnetwork.com/recipes/sams-no3-kickin-green-chili-recipe-1923947.amp
Let me know how I can help. I am all about Colorado style green chile. Seriously, I can it year around for my family. That how much we eat.
I love the sound of this chile but I doubt I can find the green chile that you talk about here (UK). Would this recipe work with jalapenos in their place or would that change the flavour too much? I
Hi, that would change the flavor too much. Do you have poblano peppers? They would taste great.