Colorado Pork Green Chili Recipe (Crockpot)

Colorado green chili is a hearty and delicious dish that holds a special place in our hearts. It’s crafted from roasted green chiles, tender chunks of pork, and a fragrant mix of seasonings, making it a beloved staple in kitchens throughout Colorado. Whether you pour it over eggs, slather it on burritos with fresh tortillas, or eat it straight from the bowl, this green chili strikes a wonderful balance between heat and savory goodness. It’s truly the ideal comfort food for those chilly late fall evenings and cold winter nights.

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What is Colorado Green Chili?

Colorado Green Chili is a delicious, hearty stew that features roasted green chiles, tender pieces of pork, and a rich, savory broth. Unlike Texas chili, which is usually red and made with tomatoes, Colorado Green Chili derives its unique flavor and vibrant color from fire-roasted green chiles, like Hatch or Pueblo chiles. This dish is typically simmered to bring out intense flavors and can be prepared to be anywhere from mild to really spicy, depending on the chiles you choose. It’s often served as a stew, generously poured over burritos, or paired with warm tortillas for a comforting meal.

Difference between Hatch and Pueblo Green Chiles?

Hatch chile peppers and Pueblo chile peppers are both popular varieties of green chiles grown in the Southwestern U.S., but they have distinct characteristics in terms of flavor, heat level, and growing region.

Hatch Chilies:

• Grown in: Hatch Valley, New Mexico
• Flavor: Earthy, slightly sweet, and smoky when roasted
• Heat Level: Ranges from mild to hot, depending on the variety (typically 1,000–8,000 Scoville units)
• Uses: Commonly used in New Mexican cuisine, especially in green chili, sauces, and salsas
• Texture: Thinner walls, making them great for roasting and blending into sauces

Pueblo Chiles:

• Grown in: Pueblo, Colorado
• Flavor: Richer, slightly fruitier, and more robust than Hatch chiles
• Heat Level: Can be hotter than Hatch chiles, with some varieties reaching up to 10,000 Scoville units
• Uses: Often used in Colorado-style green chili, stews, and roasted for various dishes
• Texture: Thicker walls, making them ideal for stuffing or grilling

Key Differences:

• Growing Region: Hatch chiles are from New Mexico, while Pueblo chiles are from Southern Colorado.
• Flavor: Pueblo chiles tend to be fruitier and bolder, while Hatch chiles have a more balanced, smoky flavor.
• Heat: Pueblo chiles can be spicier, depending on the variety.
• Texture: Pueblo chiles have thicker flesh, whereas Hatch chiles are thinner and roast quickly.

Both chiles are excellent choices for green chili recipes, and many people have a strong preference depending on where they’re from!

The Ingredients You’ll Need

The foundation of this recipe is a flavorful green chili blend, in which pork is gently simmered until it becomes tender. 

• 1-2 pounds pork: Boneless pork top loin roast or pork shoulder. I make my pork shredded but can dice if preferred.
• Fire-roasted tomatoes: Roasted, diced tomatoes add a sweet but smokey flavor.  
• Green chiles: New Mexico green chiles (fresh or frozen), Colorado Pueblo green chiles, diced fire-roasted canned green chiles, poblano peppers, or Anaheim peppers all work. 
• Chicken broth (or chicken stock): You’ll need about 4-6 cups of broth. Chicken broth is fine, vegetable broth will also work, or you could use homemade broth or stock.
• 1/2 cup flour: I use hard white freshly milled flour. Can replace with all-purpose flour or corn flour. 
• 6-8 Tablespoons butter: This will be used to make the roux, which will thicken this green chili perfectly. 
• Onion: Dice up a yellow onion and sauté.
• Garlic: Minced, fresh garlic is best, but garlic powder will also work.
• Ground Cumin: For that classic chili flavor.
• Smoked paprika: For a hint of smokey sweet flavor.
• Salt and black pepper.

Step-by-Step Instructions

Step 1: We peel, deseed, and dice our green chiles. However, we can skip this step if using frozen or canned green chiles. 

Step 2: Once we’ve chopped our chiles, we decide how we want to cook the pork. I make my pork directly in the slow cooker (crock pot) and then shred it. Simply because it’s one less step and saves time. To do this I just place the pork inside the slow cooker (crock pot). 

However, if you prefer to dice the pork, dice it into small pieces and generously season the pork with salt and pepper. Then, sear the cubed pork in olive oil over medium-high heat in a large Dutch oven or large pot. This method gives the pork a tasty brown crust, boosting its flavor with a delightful caramelization. 

Step 3:  In a small skillet, add a tablespoon of oil and cook the chopped onions and minced garlic until caramelized and translucent. 

If you choose to brown your pork, remove it from the Dutch oven, or stock pot, and place it in the slow cooker (crock pot). Then, cook the onion and minced garlic in that delicious, rendered pork fat.

Step 4: Add ingredients to the slow cooker (crock pot) over the pork. First, add the onion and garlic. Then add 1 can of fire-roasted tomatoes, 3 cups chicken broth, green chiles, salt, pepper, cumin, and paprika.

Step 5:  Cook on low for 8-10 hours or on high for 4-5 hours.

Step 6: Make the roux. In a medium saucepan, add 8 tablespoons of butter, over low-medium heat. Stir frequently until melted. Once butter is melted add 1/2 cup of flour stirring constantly for about 1 minute, until flour is lightly browned. Slowly add 1-2 cups chicken broth whisking constantly until thickened. Pour roux to the green chili in the crockpot and stir to incorporate.

Step 7: Shed the pork if you did not dice it in the beginning.

Step 8: Add the shredded pork back to the chili. Let it all simmer together until the chili has thickened, about 20 minutes.

Step 9: Eat up and enjoy!

How To Roast Hatch Green Chiles?

There are a few different methods you can use to roast your green chiles. These methods will include a grill, stovetop, or oven.

Washing your Green Chiles

• Wear gloves while you are handling chiles and don’t touch your eyes!
• Wash your fresh Hatch chiles in a large colander.
• Pat them dry with a paper towel.
• You can roast whole or split lengthwise and remove seeds.

Oven Roasted Chiles

1. Line a large cookie sheet with parchment paper.
2. Arrange the chiles in a single layer on the paper. If desired, you can lightly spray them with olive oil.
3. Turn your broiler to a low setting, roughly 450°F, to ensure the insides get heated through without the outside getting burnt.
4. Place the oven rack in the lowest position under the broiler. Then place the chile-lined cookie sheet on the rack.
5. After 5 minutes, flip the chiles and keep cooking until the skins are blistered on both sides.

Grill Roasted Chiles

1. Set your grill to medium (about 450°F) and place the chiles on the grates directly over the heat source.
2. Grill for 4-6 minutes, until the skin starts to blister.
3. Turn chiles over and continue cooking until both sides are charred.

Gas Stove Top Roasted Chiles

1. Place a wire rack over the gas flame on the stovetop.
2. Place the chiles on the rack about 1 inch apart.
3. Use medium heat and grill for about 5 minutes.
4. Turn chiles over and continue cooking until both sides are charred.

Steam and Peel the Chiles

• Remove your roasted chiles from the oven, grill, or stove and transfer them to a large bowl.
• Cover with plastic wrap or foil and let them steam for 15-20 minutes.
• Once they have steamed this will allow you to remove that charred skin leaving behind the smokey, delicious chile pepper.

What To Serve with Colorado Green Chili?

My favorite way to enjoy this chili is served in a bowl with a scoop of sour cream, a pinch of shredded Colby jack cheese, with a warm fresh homemade tortilla. Whether you need topping ideas for serving as a hearty stew or smothering ideas, these are a few of my favorite chili toppings.

• Shredded cheese
• Sour cream
• Squeeze of lime juice
• Avocado slices
• Jalapeño pepper
• Fresh homemade whole wheat tortillas for dipping. You can find my recipe to tortillas here.
• Corn tortillas
• Tortilla chips
• Over breakfast burritos or beef, bean, and cheese burritos.
• Over eggs, sausage, and potato skillet.

Storing and Freezing

The best thing about this green chili is it makes a BUNCH, and let’s be real leftover chili is the BEST! So, you can bet I always freeze some of this tasty chili for later! 

Refrigeration Storage and Reheating

•  Cool completely, store in an airtight container for 5-7 days.
• To reheat place in a pan on the stove over low-medium heat, stir frequently until heated.
• You can also reheat in a microwave, using a microwave-safe bowl. I recommend covering the bowl with a clean paper towel to prevent spatters.

Freezing Storage and Reheating

• Cool completely, and store in freezer bags or containers for up to 4 months.
• To reheat, first thaw in the refrigerator.
• Once thawed, place in a pan on the stove over low-medium heat, and stir frequently until heated.
• You can also reheat in a microwave, using a microwave-safe bowl. I recommend covering the bowl with a clean paper towel to prevent spatters.

Colorado Pork Green Chili (Crock pot)

Amber Gerken

Colorado Green Chili is a delicious, hearty soup that features roasted green chiles, tender pieces of pork, roasted tomatoes, and a rich, savory broth. This dish is typically slow cooked to bring out intense flavors and can be anywhere from mild to really spicy, depending on the chiles you choose. Whether you pour it over eggs, slather it on burritos with fresh tortillas, or eat it straight from the bowl, this green chili strikes a wonderful balance between heat and savory goodness. It's truly the ideal comfort food for those chilly fall evenings and cold winter nights.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 16 Servings

Calories 157 kcal

Equipment

• Crock-Pot 7-Quart Slow Cooker
• Lodge 6 Quart Enameled Cast Iron Dutch Oven

Ingredients

  

• 1-2 Lbs Pork top pork loin, pork shoulder, pork butt
• 15 oz diced tomatoes fire roasted
• 24 oz bag New Mexico Green Chiles can substitute with canned fire roasted green chiles, diced will need 4-5 of the 7oz cans
• 32-48 oz chicken broth
• ½ cup hard white freshly milled flour mill ¼ cup berries
• 8 Tbsp butter
• ½ onion diced
• 1½ Tbsp cumin
• ½ tsp smoked paprika
• 1 tsp salt and pepper each

Garnish or Topping Suggestions

• Avocado sliced or diced
• Colby Jack, Mild Cheddar, or Mexican cheese shredded
• lime freshly squeezed
• sour cream
• warm tortillas
• tortilla chips

Instructions

 

• First, peel, deseed, and dice our green chiles. Can skip this step if using frozen or canned green chiles
• Place the pork inside the slow cooker. 

  If you prefer to dice the pork, dice into small pieces and generously season the pork with salt and pepper. Then, sear the cubed pork in olive oil over medium-high heat in a large Dutch oven or large pot.
• In a small skillet, add a tablespoon of oil and cook chopped onions and minced garlic until caramelized and translucent. 

  If you choose to brown your pork, remove it from the Dutch oven and place it in the slow cooker, and cook the onion and minced garlic in the rendered pork fat.
• Add onion, garlic, 1 can of fire roasted tomatoes, 3 cups chicken broth, green chiles, salt, pepper, cumin, and paprika over the pork in the slow cooker.
• Cook on low 8-10 hours or on high 4-5 hours.
• Make the roux. In a medium saucepan, add 8 tablespoons of butter, over low-medium heat. Stir frequently until melted. Once butter is melted add 1/2 cup of flour stirring constantly for about 1 minute, until flour is lightly browned. Slowly add 1-2 cups chicken broth whisking constantly until thickened. Pour roux into the green chili in the slow cooker and stir to incorporate.
• Shed the pork unless diced in the beginning.
• Add the shredded pork back to the chili. Let it all simmer together until the chili has thickened, about 20 minutes.
• Enjoy!

Notes

*If roasting your own green chiles you will need 18-24 chiles. New Mexico green chiles, Colorado Pueblo green chiles, Poblano peppers or Anaheim peppers all work.

*Store in airtight container in refrigerator 5-7 days or freeze up to 4 months.

Keyword chili, crock pot, dinner, green chile, slow cooker

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