Tender pork is simmered in a flavorful broth with roasted Hatch green chiles, tomatoes, onions, and spices in this delicious Colorado Green Chili Stew. A perfect recipe to make when Hatch chiles are in season and pork is on sale.
Hatch chiles make the most amazing green chili. Hatch chiles come exclusively from Hatch New Mexico and are in season from late August until early October. If you can’t find fresh chiles to roast for this green chile recipe, you can find frozen roasted chiles at Safeway.
You’ll use 2 cups of roasted chiles in this recipe – which is about 14 Hatch chiles.
I used diced pork that I picked up on sale at Safeway for the base, but if you prefer shredded pork, you can use a pork shoulder roast that you cook in the slow cooker or oven for several hours and shred and use the shredded meat rather than the diced pork.
Typically diced pork comes from the loin, so it can be a little tougher – but we simmer it for 2 hours with the onions, garlic and broth before adding any other ingredients to make the pork tender in this chili recipe.
While you don’t always know what you are going to get with Hatch chiles heat-wise, you can add heat by including jalapeno or serrano chiles in the stew. I would wait until the stew has simmered for a good hour with the chiles before deciding on the heat level, and then add more chiles at that time.
Table of Contents
Ingredients in Colorado Green Chili Stew
- 1 lb. diced pork
- 1 tablespoon olive oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 32 oz chicken broth
- 2 cups water
- 1/2 tablespoon salt
- 1 tablespoon chicken base (like Better than Bouillon roasted chicken flavoring)
- 1 14.5 oz can of fire-roasted diced tomatoes
- 2 cups Hatch chile peppers, roasted, seeded, skinned and chopped (Hatch, Pueblo or Poblano)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon Mexican oregano
- 1 teaspoon smoked paprika
- 1 tablespoon jalapeno or serrano chile, minced (optional if you want more heat)
- lime juice (optional for garnish)
While some recipes call for adding corn starch to thicken the stew, I don’t like to do that – I like it soupy without the thickener. If you like the thicker version – I’ve included the instructions in the recipe card under the notes.
How to Make Colorado Style Green Chili
In a large dutch oven, heat the olive oil over medium heat and add the diced pork and chopped onions. Season with salt and pepper. Brown the pork and onions for 10 minutes or so, stirring frequently until pork is cooked through and the onions are tender. Add the garlic and cook until fragrant, about 1 minute.
Add the chicken broth, salt, and water and bring to a boil. Reduce to a simmer and allow the pork to cook for 45 minutes until soft and tender.
Add the canned tomatoes, chopped chiles, cumin, chile powder, oregano, chicken base, and smoked paprika. Stir to mix the seasonings. Simmer the stew on low for another 30 – 45 minutes to allow the flavors to marry and intensify.
If you want additional heat, add the chopped serrano or jalapeno chile to the stew and simmer to cook.
Serve with a squeeze of fresh lime juice, a toasted tortilla and a dollop of sour cream.
How to Serve Colorado Green Chili
This stew can be eaten on its own with a warm tortilla and some sour cream. You can also serve it with some cornbread. This is not a sauce, but if you want to turn it into a green chile sauce, you can thicken it with some cornstarch to use it over enchiladas, eggs and more.
If the stew is too soupy for you and you want to thicken it, add 1/4 cup of cornstarch to a bowl with 1/2 cup of water. Stir until combines. Add to the stew and stir to thicken.
Serve with Hatch Green Chile Cornbread for a delicious weeknight meal. Store leftovers in the refrigerator and reheat for lunches.
Additional Fall Stew Recipes
Crockpot Posole Recipe
Easy Beef Stew
Mediterranean Fish Stew With Cod and Potatoes
Ground Turkey Green Chili Recipe
Savory Pumpkin Chili with Ground Turkey
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