Colorado Green Chile

Yields about 6 cups green chile (Exact amount depends on how much you allow water to reduce, how much pork you add etc.) Adapted from my MIL, Kathy's recipe. 


  • 45 lb. fresh or roasted Hatch green chiles, frozen is also ok (You can susbsiture Anehim Chiles to reasonable effect if you can't find hatch chiles. )
  • 8 cups water
  • 1/2 lb. pork (Pork shoulder or other tough cuts work well in this recipe, but I've found pork chops to be incredible convent as well. )
  • 1/2 cup flour
  • 1/2 cup canola oil
  • 1 tablespoon garlic powder
  • 4 tablespoons Better Then Bullion Chicken Stock
  • salt, to taste


If using fesh chiles start at step one. If using pre-roasted or forzen roasted chiles add your chiles to a large pot with the 8 cups of water and skip to step 5.

  1. If using fresh chiles wash the green chiles Place in a dutch oven or other large oven safe pot. Drizzle the canola oil over the chiles. Place in the oven uncovered on the middle rack at 400*. Allow the chiles to roast for 1-2 hours until very fragrant. The chiles will even be slightly blackened in some places when done, this is great!
  2. Remove the chiles from the oven and allow to cool enough that you can touch them. Peel the skin off the outside of the chiles and discard. Note: you may wish to wear glvoes when peeling the Chiles to protect your hands. A knife can be used to cut aways any bits of skin that may stick. Gently pull on the stems of each chile to remove them. Discard the stems as well.
  3. Add the 8 cups of water to the dutch oven. Transfer the dutch oven to the stove and set to a medium high heat. Allow the pot to come to a boil, then reduce heat to a gentle simmer.
  4. Use an immersion blended to lightly puree the chiles in the water.
  5. Meanwhile, heat a large skillet to medium high heat. When hot add the pork to the skillet. Sear the pork , turning as needed to get a deep brown color on each side of the pork. While the pork is browning whisk together the 1/4 cup of flour and 1/4 cup of water until the flour is totally dissolved.
  6. As soon as the pork has browned on all sides transfer the pork to the dutch oven or pot with the chiles and water. Allow the fat/ drippings from the pork to remain in the skillet, and the heat to remain on. Add the flour/ water mixture to the skillet and begin whisking vigorously. Shortly the mixture will begin to thicken and bubble. Reduce the heat to low and allow the mixture to brown whisking only occasionally. Cook until the mixture is a deep golden brown, (the deeper the brown the better the flavor of the chile) then pour immediately into the dutch oven. Stir into the green chile.
  7. Add the garlic powder and better then bullion to the pot and stir well.
  8. Allow the green chile to simmer for several hours (probably at least 3 but as much as 6) until the pork is fully cooked. (And falls off the bone if it had one. Remove the bone when the meat has fallen off). The water will have reduced and the chile will have thickened somewhat as it cooked. Add addtional water as needed if it has become to thick. Taste and add additional bullion or salt if needed.
  9. Serve hot over, well, everything! Extra chile can be stored in the fridge in an air tight container for about a week or frozen in an airtight container for several months.


To adapt the recipe and make Smokey Green Chile add with the garlic powder: 

  • 1/2 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 Tablespoon smokey paprika
  • 1/2 teaspoon coriander 
  • 1/4 teaspoon red pepper

Substitute 1/2 lb. to 1 lb. cooked smoked pork for the pork called for in the original recipe (leftover ribs from BBQ night work especially well).