Day 4: Denver - Colorado Green Chili with Pork

Our cross-country journey brings us to the Mile High City, where Southwestern flavors meet Rocky Mountain heartiness in Denver's most beloved comfort food.

Not Your Texas Chili

Ask a Denverite about chili and they won't think of beans and ground beef—they'll think of green chili, Colorado's unofficial state dish. This isn't a garnish or a sauce; it's a thick, flavor-packed stew that goes on (and in) everything: burritos, eggs, fries, burgers, even pizza.

Born from the state's Mexican-American heritage and proximity to New Mexico's famous Hatch chili pepper region, Colorado green chili is both comfort food and cultural identity. Every family has their secret recipe, and every restaurant's version has devoted followers.

The Recipe: Authentic Colorado Green Chili

Serves: 8 | Prep Time: 30 minutes | Cook Time: 2.5 hours

Ingredients

For the Chili:

• 1.4kg (3 lbs) pork shoulder, cut into 1-inch cubes
• 8-10 fresh Hatch green chilis (or Anaheim/poblano if unavailable)
• 2 jalapeños
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 720ml (3 cups) chicken stock
• 400g (14 oz) can diced tomatoes
• 2 tbsp vegetable oil
• 15g (1 tbsp) ground cumin
• 10g (2 tsp) Mexican oregano
• 5g (1 tsp) ground coriander
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

For Serving:

• Warm flour tortillas
• Cooked pinto beans
• Mexican rice
• Shredded cheddar cheese
• Sour cream
• Diced white onion

Instructions

Roast the Chilis (30 minutes):

1. Preheat oven to 450°F (or use broiler).

2. Place whole green chilis and jalapeños on a baking sheet. Roast 15-20 minutes, turning occasionally, until skin is blistered and charred.

3. Transfer to a bowl and cover with plastic wrap. Let steam 10 minutes.

4. Peel off charred skin, remove stems and seeds. Dice the roasted chilis. Set aside.

Brown the Pork:

1. Season pork cubes generously with salt and pepper.

2. Heat oil in a large Dutch oven over high heat. Working in batches, sear pork until golden brown on all sides. Don't overcrowd the pan.

3. Remove pork and set aside.

Build the Chili:

1. Reduce heat to medium. Add diced onion to the same pot. Sauté 5 minutes until softened.

2. Add garlic, cumin, oregano, and coriander. Cook 1 minute until fragrant.

3. Return pork to pot. Add roasted green chilis, diced tomatoes, and chicken stock.

4. Bring to a boil, then reduce to a gentle simmer.

5. Cover and cook 2-2.5 hours, stirring occasionally, until pork is fall-apart tender.

6. Taste and adjust seasoning. The chili should be thick and chunky, not soupy.

Serve:

Ladle into bowls or serve over a smothered burrito. Top with cheese, sour cream, fresh cilantro, and diced onion. Serve with warm tortillas, beans, and rice.

Chef's Notes

Hatch Chilis: These are the gold standard for Colorado green chili. They're in season August-September. Buy extra and freeze roasted chilis for year-round use.

Pork Shoulder: The fat and connective tissue break down during slow cooking, creating incredible flavor. Don't use lean pork.

Consistency: Colorado green chili should be thick enough to coat the back of a spoon but not as thick as Texas chili. It's somewhere between stew and sauce.

Make Ahead: Green chili tastes even better the next day. The flavors meld and deepen overnight.

Freezer Friendly: Make a huge batch and freeze portions. It's gold for quick weeknight dinners.

Why This Meal Represents Denver

Green chili represents Colorado's cultural crossroads—Mexican heritage meets Western ranching meets mountain town comfort. In Denver, you'll find green chili at dive bars and upscale restaurants, at breakfast and dinner, on everything from eggs benedict to cheeseburgers.

During Hatch chili season, grocery stores set up outdoor roasters, and the smell of fire-roasted chilis fills parking lots across the Front Range. People buy 20-pound sacks to roast and freeze for the year. It's a fall ritual as important as ski season prep.

The Smothered Burrito Tradition

The ultimate Denver green chili experience? The smothered burrito. Take a massive burrito filled with beans, rice, meat, and cheese. Smother it completely in green chili. Top with more cheese and sour cream. Eat with a fork.

Spots like Santiago's, Illegal Pete's, and Chubby's have cult followings for their smothered burritos. Order it "Christmas style" and you'll get both green and red chili.

Heat Level

Colorado green chili should have warmth, not overwhelming heat. You should taste the chili pepper flavor and the pork, not just feel fire. If you want more heat, add extra jalapeños or serrano peppers. If you want mild, use all Anaheim chilis.

Pairing Suggestions

• Beer: Colorado craft beer (Great Divide, Avery, Odell)
• Wine: Spanish Tempranillo or Mexican red blend
• Non-alcoholic: Horchata or Mexican Coca-Cola

Related Recipes

Explore more Southwestern flavors:

• New Mexico Red Chili Enchiladas
• Texas-Style Brisket
• Carne Adovada

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Next Stop: Tomorrow we head south of the border for vibrant flavors and ancient traditions. Day 5: Mexico City awaits!

This is Day 4 of our 80-day culinary journey.