Colorado Green Chili (Chile Verde)

Colorado Green Chili (Chile Verde)

Made  times
ROSIE55 10

"My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 35 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.


  1. 72 Ratings

Most helpful positive review

Perfect Colorado green chili recipe! After browning the meat, onion and garlic I cook mine in the slow cooker - and boy is it ever good. Try and use roasted green chiles - we can get them at f...

Most helpful critical review

Good taste, but still really soupy even though I cut the chicken broth down by a lot. Will tweak more if I try this recipe again.

Most helpful
Most positive
Least positive

Perfect Colorado green chili recipe! After browning the meat, onion and garlic I cook mine in the slow cooker - and boy is it ever good. Try and use roasted green chiles - we can get them at f...

This recipe just won us first place at a chili cook-off. Everything was perfect except like GarlicHead said, it was too liquidy. We made a roux (gravy base) of flour browned in olive oil to thic...

I really enjoyed this. I used my own homemade salsa verde. Since I didnt have any green chilies, I used about 4 cans of diced fire roasted green chilies. I served mine over cheese enchiladas! ...

I have to admit, I'm from Colorado and I am a Green Chili Snob... I've been making green chili for as long as I can remember and understand that everyone who makes green chili has their own reci...

I love Chile Verde; but, despaired ever finding the perfect recipe. This is it and soooo easy to make! I didn't have any fresh roasted chilies, so I used canned-5 of the little cans to equal 2 ...

Pretty good, but needed some modifications. The obvious is double the garlic ;-). Add one or two fresh tomatoes. Halve the broth. Double the oregano. And for the final touch, add 1 to 1 1/2 cups...

THANK YOU Rosie55 for posting this fabulous recipe! Delicious!! My husband lived in CO many years & craves this kind of green chili, but it's almost unheard of in MN. I made a few little changes...

Wow! I lived in Colorado for several years and had lots of chili verde but this is the best I've ever had, or made! I must say that I wasn't keen on the tomatillo sauce because I don't care fo...

so delicious. i have never had green chili before, but my husband had some (in okinawa of all places) and loved it, so i searched for recipes and made this having no idea what it would taste li...

Other stories that may interest you