Colorado’s Famous Chili Verde (Colorado Green Chili)

Hello my friends,

I’m having some family visiting me for the weekend, I’m thinking and showing them the best of Colorado since it’s their first time here.

So, to welcome them I will be serving the most famous Colorado’s dish “The Green Chili”

I will be sharing the recipe with you and also some pictures so you can have an idea of what I’m talking about.

Making it will take you 2 hrs which will be worth the 5 minutes that it will last in front of you.

For this recipe you will need:


  • 1/2 cup finely chopped fresh cilantro with tender stems
  • 6 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • One 16-ounce can crushed tomatillos
  • 4 cups chicken stock
  • Tortilla chips and lime wedges, for serving.


heat the oven to  380 degrees F.
Coat the Anaheim chiles in 1 1/2 tablespoons of oil and roast inside of the oven until you can see the skin blisters and the peppers are getting soft. Allow the chiles to cool down.
Once cooled, stem  the chiles, keep the skin on  and chop them.

Heat the oil using a large pot, after this add the pork and  add the cumin, cook it until it’s golden brown,
Then, take the pork with a slotted spoon and set it aside.
Add the chiles, some onions, cilantro and garlic to the  the pot.
Cook the vegetables for about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, Return the browned pork to the pot along with the tomatillos and chicken stock.
Cook until the pork is tender.
Uncover and simmer for 15 more minutes.
Serve with some tortilla chips.

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