Hatch Green Chili Colorado Style. With plenty of pork and unique spices, this is a must for your recipe collection.

Hatch Green Chili, Colorado Style

Hatch Green Chili with Pork, a Colorado Style Green Chili Recipe.

Course Soup, Stew
Cuisine Southwestern
Servings 10


  • 1 tablespoon bacon drippings
  • 1 tablespoon olive oil
  • 4 pounds pork shoulder roast
  • 1 onion chopped
  • 5 cloves garlic peeled and minced
  • 1 quart chicken broth
  • 1 tablespoon salt
  • 1 1/2 tablespoons dried ground coriander
  • 1 teaspoon ground cumin
  • 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 chopped roasted, skinned and chopped
  • 1 teaspoon sweet smoked paprika
  • juice of 1/2 lime
  • 1/2 cup water
  • 1/4 cup cornstarch


  1. 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.
  2. 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.
  3. Add the shredded meat, tomatoes, chicken broth, salt, coriander, cumin, oregano, tomatoes, chile powders and chiles. Bring to a boil and then simmer on low for 2 hours..

  4. 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.
  5. 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.