Hatch Green Chili Colorado Style features roasted pork shoulder and plenty of warming spices. This chili is comfort food at its best and one of our favorite Hatch green chili recipes. An award winning recipe.
Every August when chiles are roasting in our markets, I make a couple of large batches of Green Chili to pack away in freezer containers to keep us warm until Spring.
A nod to our neighbors to the South, no surprise that the dish originated in New Mexico.
Traditional New Mexico Hatch Green Chili is a simple sauce or soup with seasonings and roasted Hatch Green Chile peppers. Heading North, it transforms into a thicker soup or stew with the addition of pork.
Which is the only way I’ve ever made it… for over 30 years.
Why All The Fuss Over New Mexico Hatch Chiles?
Of course you can roast and use Anaheim or Big Jim Chiles to make a pot of Green Chile Stew. But if you can get your hands on Chile Peppers from the Hatch Valley, they’re meatier, they’re larger and they’re superior in flavor.
A great balance of heat and sweetness. New Mexico terroir, the long hot days and cool nights, the climate is perfect for producing excellent peppers for your Southwestern recipes.
I would compare the Hatch Valley and Chile Peppers to Napa Valley and wine.
There’s really not a variety of pepper called Hatch Chile. These famous peppers are of various varieties and grown in the Hatch Valley of New Mexico. They are wildly popular here in the West.
Each Fall, we celebrate the arrival of Chile peppers from the Hatch Valley. Parking lot and roadside stands fire up their chile roasting drums and the aromas of New Mexico fill the air.
We evangelize and we obsess. We talk constantly about them and we add Hatch chile peppers to almost everything. We clear out our freezers to make room for as many packages of roasted chile peppers as we can possibly squeeze in.
A Winter stash is a cache to cherish.
New Mexico Chiles – Red or Green?
Most New Mexico chile peppers are picked while they’re green to be used in salsas, sauces, enchiladas and so many other dishes.
But many chiles are left to ripen on the plant. Once they’re picked they turn red. They too can be roasted and used in your favorite Southwestern recipes.
Most red chile peppers are dried and strung into ristras or dried and made into chile powders.
A Stash Of Hatch Chile Is A Beautiful Thing
I always purchase a large amount of roasted chile. When I get home, divide them into individual packages, eight per package and then seal and freeze them after using my beloved vacuum food sealer machine.
Popped into the freezer they keep for months and retain their flavor beautifully. To use, just thaw, cut off the tops, remove seeds and most of the charred skin.
I like to leave a few small chunks of that smoky skin for extra flavor.
Don’t need to use 8 chiles at a time? Just put the 8-pack of chile in the microwave for 1 minute. After 1 minute, pull out the amount of chiles that you need and put the rest back in the freezer.
TIP: When cleaning roasted Hatch Chile Peppers, don’t run them under water to remove the charred skin.
Doing so will wash away most of that smoky flavor from the roasting process. Simply remove the burnt skin with your hands.
Where to Buy Hatch Chile Peppers
If you simply can’t find Hatch Chiles in your area, you can always order them delivered to your doorstep. And they’re already roasted! Yes please! During harvest season, which starts in late August, you can also order fresh chiles.
Chili vs. Chile:
Please note that this green chili recipe uses both Chile Powder and Chili Seasoning. Chile Powder with an “e” is a single ground chile powder.
Chili (with an “i”) Seasoning is a blend of seasonings that routinely consists of cumin, chile powder, Mexican Oregano, garlic, etc., used to season Chili soup.
I urge you to always buy quality Chili Seasoning. For the single blend of Chile Powder, I used New Mexico Chimayo Red Chile powder. Ancho would also work for this. If you use Chipotle Chile Powder, you’ll get a smokier flavor.
Chile with an “e” refers to a chile pepper. Chili with an “i” refers to a stew.
Back in 1979 I had my first introduction to this incredible Southwestern treat when a coworker, petite, blond and Polish brought a crock pot full to an office pot luck.
I hounded her for at least a year for her recipe but she would never give it to me. All I knew was that it was full of pork and green chiles. Keep in mind this was before computers and the wealth of resource we have at our fingertips.
With all that said, this recipe has developed into my own, with countless tweaks since 1979. And has turned into an award winning Hatch Green Chili Recipe. This post contains affiliate links for your convenience.
Method To Make Hatch Green Chili Colorado Style
- I recommend using a pork shoulder roast or pork BUTT. More fat = tender and moist. If you use a pork tenderloin or pork loin roast, the meat will be dryer.
- Start by roasting a three to four-pound pork shoulder roast in the oven, 350 degrees for 3 hours. Simply seasoned with salt and pepper, or you can season with pork rub, a sprinkling of chile powder, you choose.
- When the roast is cool enough to handle I remove the fat, shred the meat, and place it into my large Dutch oven.
- I chop the tops off fifteen roasted Hatch Chile Peppers, remove some of the blistered skin and chop. Most of the seeds come out when you chop the top off. If you want to take the time to clean the peppers by removing the veins and all of the seeds, you’ll have to split them open and scrape. I don’t do that, unless they’re too hot. The heat is in the veins and seeds of the pepper. DO NOT rinse the chiles under water to clean. You rinse away that roasted flavor.
- From here I add chicken broth and a can of (or fresh) chopped tomatoes and my lineup of spices. Chimayo Chili Powder is important in my recipe. Or use a good quality red chile powder purchased from a reputable spice shop. I also use Chili Powder in my recipe. Chili powder is a combination of dried chilis with other spices added in. It’s what you use to make Beef and Bean Chili Soup.
- Mexican Oregano is important in this recipe. But what’s the difference between Mexican Oregano and regular Oregano? Mexican has a more peppery flavor and it a bit sweeter. Greek is more savory and Italian is milder. Again, a good quality spice shop will have Mexican Oregano. If you can’t find it, use Greek or Italian to taste.
- I let it simmer on low for at least an hour, and usually 2 – 3 hours.
- Simply serve the green chili with warm flour tortillas for dipping or scooping.
- Side note: Chile with an “e” refers to the vegetable, the chile pepper itself. Chili with an “i” refers to a stew or soup.
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I entered my green chili recipe in the South Metro Denver Realtor Association Green Chili contest for nearly 6 years, and it always placed at the top.
How to Make Hatch Green Chili Colorado Style
I hope you give my Hatch Green Chili recipe a try, and If you do, please take the time to come back and give this recipe a rating. It is very valuable to me for future recipe development.
And leave a comment about your experience with the recipe.
Looking for more Southwestern Specialties using Chile Peppers: You won’t want to miss out on this lineup:
More Recipes Using Chile Peppers
Hatch Green Chili with Pork, a Colorado Style Green Chili Recipe.
- 1 tablespoon bacon drippings
- 1 tablespoon olive oil
- 3 pound pork shoulder roast Pork BUTT, bone in
- 1 onion chopped
- 3 cloves garlic peeled and minced
- 1 quart chicken broth or more. Depending on how much meat came off the roast.
- 1 tablespoon salt
- 2 tablespoons coriander dried, ground
- 1 teaspoon cumin ground
- 1 teaspoon hot Chimayo Chile Powder or good quality red chile powder
- 1 teaspoon of your favorite chili powder
- 1 1/2 tablespoons Mexican Oregano
- 14.5 ounces can chopped tomato undrained
- 15 chile peppers roasted, skinned and chopped. 1 1/2 – 2 cups. Depending on the heat level you'd like. Use Hatch, Pueblo or Poblano
- 1 teaspoon sweet smoked paprika
- juice of 1/2 lime
- 1/2 cup water
- 1/4 cup cornstarch
- Simply season the pork roast with salt and pepper. Place in a large Dutch oven, cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.
Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant. About 1 minute.
Add the shredded pork, canned tomatoes, chicken broth, salt, coriander, cumin, oregano, chile powders and chiles. Bring to a boil and then simmer on low for at least 1 hour. Up to 2 hours is good.
- In a bowl combine water and cornstarch and stir until combined. Towards the end, I like to add a little of this to thicken the soup.
- Add a squeeze of lime to each bowl of chili. From here, taste and adjust the seasonings to your taste. Serve with warm flour tortillas.
Pork roasts vary. Some may be fattier. In the end, after cooked, you should have around 2 pounds of shredded meat – give or take a half pound.
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Pin Hatch Green Chili Colorado Recipe For Later:
Now that you’ve got a supply of this Award Winning Hatch Green Chili, you must make a Breakfast Burrito.
A perfect combination of scrambled eggs, potato and bacon smothered with Hatch Green Chili. Take a look at this:
Smothered Hatch Chili Breakfast Burrito
Or a lighter Southwestern Breakfast of Fried Egg and Hatch Green Chili:
Green Chili on Fried Egg and a Flour Tortilla
Jeni says
September 13, 2016 at 10:36 amCould I cook roast in a pressure cooker to save time?
Lea Ann Brown says
September 14, 2016 at 5:40 amAbsolutely. I need to use my pressure cooker more, you’ve given me a great idea.
Gloria Brandt says
October 27, 2019 at 11:17 amI made this recipe in my crock pot, very tender & delicious
Lea Ann Brown says
October 28, 2019 at 2:33 pmFabulous – and thanks so much for letting me know. And yes, it works well in the Crockpot – I’ve made it that way several times.
Jp says
September 30, 2016 at 6:49 pmHi I am.currectly preparing this dish and its simmering away. But i still have my lime left…. I read over the directions several times but I may still be missing it, where does the lime juice come in? Add at the end?
Lea Ann Brown says
October 1, 2016 at 2:59 pmAdd at the end. Thanks for letting me know, I’ll change it. I make so much Mexican food, there’s always a lime involved. 🙂
Rhonda says
October 7, 2016 at 4:48 amI just made this last night. I had almost all of the ingredients. I looooovvvveeeee it!!!! Thanks for sharing this!!!
Lea Ann Brown says
October 8, 2016 at 12:45 pmThank you so very much! And I appreciate that you took the time to let me know. High Five!
Katie says
October 11, 2016 at 9:33 amI made this yesterday and this was delicious. I had medium Hatch chiles and boy was it spicy! The only thing I changed was the amount of pork. I used 1.5 pounds rather than the 4 the recipe calls for. It was still very meaty, so I was surprised the recipe calls for 4 pounds.
Lea Ann Brown says
May 10, 2019 at 3:05 pmThere is a lot of fat and bone weight in a pork shoulder. Once the pork is shredded, I’m not sure of the final weight.
Beth says
January 5, 2017 at 5:29 pmHi there – I made your green chile tonight. It is so delicious, very welll-balanced. I didn’t have any Chimayo chile on hand, but I’d read about chimayo’s citrus notes so subbed NM Chile and added a scant amount of orange zest. It’s like a touch of sunshine n the pot. Thanks for sharing your recipe.
Lea Ann Brown says
January 8, 2017 at 8:10 amThanks so much for your note and I’m so glad you liked it. Love..love..love your idea with the orange zest. Here’s to a delicious Sunday.
Elizabeth says
January 19, 2017 at 5:49 pmExcited to try this!! Is the 1½ tablespoons coriander ground coriander seed or meant to be fresh cilantro? I presumed it was ground coriander seed and that seems rather intense and overwhelming.
Brett Jennings says
August 20, 2017 at 5:41 pmThis was my question. I love the sound of the recipe but I don’t like the assumptions people make when writing. Is it cilantro? Is it ground coriander, seed? Sooo frustrating especially with something cooking that long. I’m guessing it’s ground but hats so much.
Lea Ann Brown says
August 21, 2017 at 2:36 pmHi Bret: It’s Ground Coriander. I’ll change the recipe. Thanks for pointing that out. I do like to add fresh Cilantro at the end however. Following the rule: dried spices at the beginning of the cooking stage and fresh at the very end.
Deb says
October 6, 2018 at 3:18 pmI am about to try your Hatch Green Chili, Colorado Style recipe. When previewing the recipe, I had the same questions about the coriander…fresh cilantro, whole coriander seed, or ground coriander? I searched the comments to see if anyone asked the question previously and found my answer. I noticed you were going to clarify the online recipe but it still says “coriander” and does not specify what form. This is just a friendly reminder to update the recipe.
It sounds like tomorrow is supposed to bring our first chilly blast of fall weather and this seemed like the perfect recipe for a chilly Sunday afternoon. Can’t wait to try it!
Lea Ann Brown says
May 10, 2019 at 2:54 pmThanks so much Deb. I appreciate that heads up.
Alisa says
January 30, 2017 at 12:15 amThis was very good but WAY too much thyme. I would probably omit completely next time around. Also, added extra cup of sharp cheddar. TY!
Carie says
July 2, 2017 at 11:18 amI’ve been looking for a recipe like This! Very similar to my ex husband’s that I love but he won’t share the recipe….
Question… how many cups or weight does the green chilies amount to? I have quite a bit of frozen that is already chopped, etc…
Thanks!
Amy Miracle says
August 28, 2017 at 3:57 pmHello Lea Ann,
Huge fan of green chili, don’t know when I first had it – sometime when I was a kid, but I’ve always loved it. My husband is a Rep for Sandhill Scientific, in Highlands Ranch, CO and we visit most summers. Love Colorado and the Southwest/West in general. I try green chili wherever I find it out West, always searching for the best. I make a Green Chile Pork Stew that I just sort of pieced together over the years. Very similar to your recipe. I sometimes serve it pretty straight and sometimes add hominy and black beans to round it out a bit more. Depends on my mood. Anyway, delighted to find your site and look forward to learning from you. I saw the Chimayo Chili Powder mentioned and did a bit of research online. There seem to be a few purveyors, but wildly different prices and availability. I’m wondering if some of these outlets might be selling “contraband” or “faux” Chimayo Chili Powder? I usually buy my spices from Penzeys or Savory Spice but have not see that particular one. I’d love to try the real deal and am searching for a reputable dealer. Would you be willing to part with the name or site where you purchase yours and is it available online? Thanks in advance if you can part with it!
kkh says
September 15, 2017 at 8:24 pmhttps://www.amazon.com/gp/aw/d/B073MNYJPT/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1505528626&sr=8-2&keywords=chimayo+chile+powder&dpPl=1&dpID=3181HpOOUtL&ref=plSrch. Here’s a place to get real Chimayo chile powder.
KwS says
September 24, 2017 at 8:09 pmBased on the 1 review of that product, I am suspect it is authentic chimayo or not.
Lea Ann Brown says
May 10, 2019 at 3:03 pmHi Amy. Thanks so much for your note. I’ve heard some bad rumors about fake Chimayo chile powder. I’m so leery that I’ll only buy it from the village of Chimayo. At the trading post next to the church.
John Sherry says
August 31, 2017 at 9:40 amHey Lee Ann,
I am entered in a Chile contest and was thinking about cubing the pork…would you use the same cut of meat?
kkh says
September 15, 2017 at 8:30 pmYes, pork shoulder.
BTW, there is no need to drive all the way to Brighton for homemade tortillas. There are several places on So. Federal. We go to Las Tres Americas on Federal and Evans for both flour and corn tortillas. And yes, they are still warm when you get them.
KwS says
September 24, 2017 at 8:10 pmDoes anyone have a good place to get authentic chimayo chili powder?????? Hard to tell what’s what from searching on Google.
Thanks!
Lea Ann Brown says
September 25, 2017 at 5:06 amI don’t. But I’ll be making a trip soon to the town of Chimayo. I’ll have my hands on authentic.
Greg Johnston says
January 29, 2018 at 8:09 pmThis might work for you. http://www.madeinnewmexico.com/products/new-mexico-red-chile/red-chile-powders/los-chileros-chimayo-blend-chile
Lea Ann Brown says
February 1, 2018 at 5:51 amThank you Greg.
Lea Ann Brown says
May 10, 2019 at 3:01 pmI buy it from the Village of Chimayo – and I’m certain it’s authentic. I know that doesn’t help much. But you might try to contact the trading post next to the church.
Stacie says
April 3, 2018 at 10:15 pmThank you for this recipe! I have tried it twice, and it’s a definite keeper! I also live in Colorado, and found the 1st roasted green chilis in the frozen food isle of King Soopers (aka Kroger, to our east coast friends.) My hubby likes it hot, so I also added a can of diced jalapenos to my first attempt. No complaints; great recipe as written.
Tonight, I tuned it up a notch; Denver’s Mile High Flea Market had booths with fresh roasted chilis. I bought three, 1 gallon zip-locks of fresh roasted hatch chilis at $2.50/bag. I made the recipe as written, after dicing all 30, banana sized, roasted chilis. Their charred skins gummed up my knife every 5th chili- be prepared with a paper towel. Since we like it spicy, I also added 1/2 jalapeno, and a dash of habenero. It is very hot, so the added peppers arent recommended! We use this chili on egg and potato breakfast burritos.. Yum!
Lea Ann Brown says
May 10, 2019 at 2:59 pmThanks Stacie. I’m so glad you like the recipe. And thanks for the info about the flea market. One more resource. Enjoy those chiles 🙂
Anne says
August 26, 2018 at 1:13 pmLooking forward to making this. When you refer to 1 1/2 T coriander, are you referring to cilantro, ground coriander, or coriander seeds?
Lea Ann Brown says
August 26, 2018 at 1:28 pmActually I use ground coriander. And I like to garnish with a little bit of fresh cilantro. I think the flavors differ, so both are welcome. And if you want to substitute coriander seeds, I’d toast them a bit and them crush them.
Anne says
August 26, 2018 at 1:50 pmThank you! So 1 1/2 tablespoons ground coriander is correct not 1 1/2 teaspoons? I’m making it now and the house smells amazing.
Lea Ann Brown says
August 27, 2018 at 6:48 amNow you’ve got me 2nd guessing. Did you put 1 1/2 Tablespoons? I had someone else question that amount about a year ago.
I put that much but would love to hear your thoughts.
Marsha says
September 9, 2018 at 7:57 pmCould cubed potatoes be added he this? The best green Chile stew I’ve ever had was in Castlerock, CO and I believe it had diced potatoes.
How would this affect the cooking time and thickness?
Lea Ann Brown says
May 10, 2019 at 2:58 pmAbsolutely Marsha. I have added potatoes to this.
Robert says
September 25, 2018 at 7:13 amBest recipe ever!!!! The peppers came to MINNESOTA via whole foods. I was able to get the chimayo Chile on eBay from a guy that lives in Colorado. Thank you for a fantastic recipe!!!!
Lea Ann Brown says
May 10, 2019 at 2:56 pmFabulous Robert! And so glad you found some Chimayo Chile Powder. It can be hard to come by.
Cat says
May 3, 2019 at 9:52 pmI was in Aspen this winter and went to a BBQ place and ate a delicious green chile pulled pork soup, and I’ve obsessed over it ever since. After a thorough internet search, I landed on your recipe.
I tried it last night, and it was epic! my guests loved it too!
And loved it again this morning, in an omelette.
I used canned Hatch green chiles since that’s all I can find here in Ca, but I’m going to chase some fresh ones in the fall and make this again.
I’ve poked around your site, and am going to try other recipes as well.
Thank you for a great recipe!
Lea Ann Brown says
May 6, 2019 at 9:20 amHi Cat. You don’t know how much I appreciate you taking the time to let me know about your experience with this Green Chili. And I love your omelette idea. Those canned Hatch Chiles are great for those who don’t have access to the real deal. I’ve used them.
Nadia says
August 26, 2019 at 10:21 pmI was introduced to hatch chiles by my uncle who grew up in New Mexico. He lives in Idaho now and orders them. I was pleasantly shocked to see them at our local specialty grocer here in WI this past weekend. I made your recipe today in my electric pressure cooker and it turned out even better than I had hoped for! I didn’t have the specialty chile powder but it still tastes amazing just with the regular kind. I can’t wait to try this on a breakfast burrito. Thank you so much for this recipe!
CB says
September 12, 2019 at 4:47 pmI am planning on making this recipe in late September. Hatch chilis are coming to South Dakota now, even, so I’m hoping it turns out well. I’ll keep you posted! I miss Santiago’s green chili. But I’m a 1/2 and 1/2 girl.. 😀
Lea Ann Brown says
September 13, 2019 at 7:59 amFabulous! So glad you’re getting those chile peppers. Please let me know how you like it.
Gregg Hart says
September 30, 2019 at 11:45 pmI’m making this on Wednesday with the pork shoulder on my smoker at 225F for many hours.
I purchased 3 lbs of fresh hatch chiles here in Denver. But they are hotter than I expected. How can I keep the delicious flavor of the chilis without burning my insides? Could I use maybe use half of them with some other substitute?
Also, I see a lot of green chili recipes that use tomatillos instead of traditional red tomatoes. Have you used both? Thoughts?
Lea Ann Brown says
October 1, 2019 at 1:48 pmHi Gregg, smoking that pork shoulder will make that chili so good. Please let me know how it turns out. Keep in mind, if you take the time to remove veins and seeds, that will lessen the heat a bit. I always like Poblano Peppers. They can be a little unreliable with heat, but almost always milder than Hatch or our Colorado Pueblo Chile Peppers. I like tomatillos. They do add quite a “tangy” flavor. It would change the flavor profile of this dish. For me, and Green Chile, I’ll stick with red tomatoes. I’d save those tomatillos for green salsa. Let me know if you have any other questions.
Christopher says
October 14, 2019 at 7:03 amMade this last night and it is DELICIOUS!!!!
One question do you use or discard all the juices from the pork shoulder?
Lea Ann Brown says
October 14, 2019 at 4:42 pmHi Christopher. Thanks so much for taking the time to comment. And so glad you liked the recipe. Those juices are pretty greasy if you’re using a pork shoulder. If I feel like taking the time to strain the fat, I’ll use them in the chili. But if I’m feeling lazy, I throw it out.