Green chile to me is the quintessential Colorado cuisine. I remember scooping up flavorful spoonfuls while wearing my Cookie Monster bib. I think it was last May. Anyways it seems like everyone has their favorite spot, and their own claim to who has the hottest, who has the best, and who’s just shouldn’t be mentioned. For those of you who aren’t familiar with what Green Chile is, you may also know it as Chile Verde. And if neither of those ring a bell, you probably live in Wisconsin and think Chili’s is good Mexican food. No, it’s not all in the “pepperation” – and stop making up words, ass.

As I said before, Green Chile in Colorado is a staple in Mexican food. Some people eat it like a soup with warm tortillas, and some people smother their burritos with it. Needless to say, it is everywhere, and it is delicious.

I should preface my recipe with some small notes on making your own Green Chile. First of all is chile selection. You can buy green chiles pretty much anywhere in Colorado. Roasted Hatch Chile stands are more abundant than the marijuana dispensaries. This being a good thing in that when you have the munchies, you won’t have to stray far to find a chile stand. If you don’t have chile stands, here are a few other options in order of what I prefer to use.

  1. Fresh Hatch or Anaheim chiles, roasted yourself
  2. Frozen, roasted, chopped green chiles in your grocer’s freezer
  3. Canned green chiles

 Once you have your chiles, be prepared to dedicate a good two hours to cooking. I recommend a Sunday while the game is on, or conveniently starting right before your wife needs you to go to her friend’s house warming party.

IndieEats Green Chile Recipe

 Ingredients for Green Chile:

  • 2 32 oz containers of chicken stock (low sodium and organic if possible)
  • 1 Med white onion, diced
  • 1 15 oz can of tomato sauce
  • 2 Cups pureed  hot green chiles – if you prefer tamer cuisine, you can buy mild chiles. If you like hotter, try throwing in some serrano peppers.
  • ½ pound of diced pork with fat trimmed, and cut into 1” pieces
  • 3 teaspoons fresh ground black pepper
  • 1 ½ teaspoons salt   
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 lime (1/2 a lime technically, but I don’t think they sell halves)
  • 2 teaspoons of fresh cilantro (chiffonade – really finely cut)

Ingredints for Roux:

  • ¼ cup olive oil
  • ½ cup flour

For those of you that don’t know, a roux is something you can do to help thicken a liquid. If you’ve ever just dumped flour into liquid, and then stirred – panic stricken – for 30 minutes trying to get out the clumps, then please read below.

  1. Heat ½ cup of olive oil over medium low heat.
  2. Once oil is heated (3 min) add in flour and whisk until smooth
  3. Cook Roux for 10 min
  4. Take the Roux off of the heat, and let cool

 Now that you have your Roux made, crack open a beer and start your chile.

  1. In a large stockpot, heat 2 tablespoons of Olive Oil over medium low heat. Add diced onions and sauté until soft, about 10 minutes.
  2. Add in the pureed green chiles, and continue to cook for 5 minutes. Make sure to stir frequently, as the puree will pop and make an awful mess.
  3. Add in the two containers of chicken stock, ½ can of tomato sauce, and diced pork into your stockpot.
  4. Turn heat to medium, and let the liquid come to a simmer.
  5. Stir in roux. Make sure to whisk enough to where the roux dissipates into the liquid
  6. Add in spices, juice from ½ lime, and cilantro
  7. Continue to cook at medium-low at a simmer
  8. Stir the chile every 10 minutes
  9. Cook for 1 hour to ensure tenderness of pork. You can cook it for longer if you’d like, it’s only going to let the flavors meld together, and the pork to tenderize.

 When the Green Chile is ready, make a bean burrito, and smother it with that piping hot goodness. Top with your favorites – lettuce, cheese, tomatoes, etc. Enjoy with a frosty Dos Equis, or Negro Modelo.


  • Vincent Gearhart

    Thanks for the recipe – will have to give it a try!

  • Indie Eats

    Can’t wait to hear what you think, and thanks for reading.

  • Molly Gearhart

    DANG that looks good! Guess what we’ll be eating next time we hang out?