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Colorado Green Pork Chili

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Colorado Green Pork Chili combines some of the best flavors with shredded pork, zesty green chilis, and a blend of spices. This main course recipe will take your taste buds on a delicious journey and everyone will be happy to see it on the table.


Main image for Colorado Green Pork Chili


This Colorado Green Pork Chili is a perfect recipe for game days, easy make ahead freezer meals, and as a filling for burritos or enchiladas.

It is also really hearty with the layers of sausage, tender chunks of pork, all simmered in a large bowl of veggie broth.

And in case you are worried about it being too spicy, Colorado pork green chili stew is a recipe you can easily customize the heat level without changing the great flavors. 

It can be cooked however you prefer whether you like chili recipes left all day in a slow cooker crock pot or just let it simmer on the stovetop. 

This Colorado green chili pork recipe is one you will want a big bowl of again and again.


Blended green chilies and tomatillos in soup pot


What Ingredients Are in Colorado Green Pork Chili?

  • Bone-in Pork Butt: this is your meat base; it’s important to get bone-in pork since that has more flavor than meat off the bone.
  • Italian Sausage: this enhances the meaty profile of the chili.
  • Tomatillos: this makes the base of the soup and gives you a creamy broth for all the meat.
  • Canned Diced Tomatoes: this adds acidity to the sauce and nice tomato chunks to the chili
  • Canned Fire-Roasted Green Chilis: this is what gives you the smoky flavor and mild heat
  • Yellow Onion: this gives a beautiful savory taste to the base of the soup
  • Minced Garlic: this adds garlic notes to the chili
  • Jalapeño Pepper: gives just enough kick to the chile verde; keep more seeds in to make it spicy, remove them to keep it mild
  • Butter: everything tastes better when it is cooked in butter
  • Flour: use this to create a roux to thicken the chili
  • Chicken Broth: mixes with blended veggies to give you a flavorful base for the chili.
  • Chili Powder: this is the chili flavor in your chili; use fresh for stronger chili flavor
  • Cumin: this is what makes it smell like enchiladas or chili or southwest in every corner of your home as you cook
  • Salt and Black Pepper: these season the pork and balance the overall taste.
  • Cooking Oil: you only need a tablespoon of oil for browning the pork and sausage

Pro Tip: The biggest difference between canned diced green chiles and hatch green chiles is the spiciness. Regular canned chiles are usually anaheim or california chilis which are a mild pepper. 

Hatch chiles are from the Hatch valley of New Mexico and are a lot spicier. You decide what ones you want to use in your green chile recipe.


tomatoes, jalapenos, tomatillos, green chilies and chicken stock added to soup pot.


How to Make Colorado Pork Green Chili from Scratch:

  1. Blend half of the green chilis and tomatillos until smooth.
  2. Combine chicken stock, diced tomatoes, remaining green chilis and tomatillos in a large dutch oven and heat over medium heat.
  3. Sauté onion and garlic over medium-high heat, then add them to the large pot.
  4. Season and brown the pork and sausage, then drain and add to the pot.
  5. Create a roux with butter, flour, and meat remnants, then add it to the pot.
  6. Season with chili powder, cumin, salt, and pepper. Simmer for 3 hours, adjusting seasonings to taste.
  7. Remove the bone, break up large pork cubes, and stir until the chili reaches desired consistency.

Pro Tips:

  • Browning the pork and sausage adds depth of flavor to the pork green chili recipe.
  • Adjust the amount of chili powder and cumin according to your preferred level of flavors and spice.
  • Allow the chili to simmer uncovered to reduce the liquid and intensify the flavors.


chili powder and cumin added to soup pot


Can I Use Beef Instead of Pork in Colorado Green Chili?

Yes, you can use beef as an alternative to pork in Colorado Green Chile. Keep in mind that the flavor and texture is different than the traditional pork version. 

For best results, choose a tender cut of beef, such as chuck roast or beef shoulder, and adjust the cooking time to let the colorado-style green chile with beef become tender and flavorful.

What Is the Best Cut of Pork for Colorado Green Pork Chili?

The best cut of pork for Colorado Green Pork Chili is bone-in pork butt (also known as pork shoulder). This cut is ideal because it has marbling and connective tissue that breaks down during the long cooking process, resulting in tender and juicy meat that easily shreds into the chili.


Chili with pork shoulder bone in pot


Can I Make Colorado Green Pork Chili with Canned Green Chilies?

Yes, you can make Colorado Green Pork Chili with canned green chilies. This recipe calls for canned fire-roasted green chilies, which provide a smoky flavor to the dish. However, you can also use fresh roasted green chilies if they are available.

What Are the Different Ways to Serve Colorado Green Pork Chili?

Colorado Green Pork Chili can be enjoyed so many different ways. You can serve it by itself in a bowl, garnished with chopped green onions, sour cream, and grated cheddar cheese for added flavor and texture. 

You can also use it as a filling for different recipes like burritos or enchiladas, spooned over rice or noodles, or enjoyed with warm tortillas or tortilla chips for dipping. 

Pro Tip: Sometimes we save some to spoon over breakfast burritos. The delicious Mexican flavor goes great with eggs and cheese wrapped in a tortilla.


chili in pot topped with a pile of cheese and green onions


Can Dogs Eat Colorado Green Pork Chili?

No, do not feed your dogs Colorado Green Pork Chili. Some of the ingredients and spices used in the recipe, like onion, garlic, and chili powder, can be harmful to dogs. Save this dish for your human friends only.

How to Store Leftover Colorado Green Pork Chili:

Store leftover Colorado Green Pork Chili in an airtight container in the refrigerator. It will stay fresh for 3-4 days. 

Reheat individual portions in the microwave or warm it up on the stove.


Wooden spoon scooping a portion of chili out of pot. Cheese and green onions sprinkled on top


How Long Does Colorado Green Pork Chili Last?

Colorado Green Pork Chili will last for 3-4 days when stored properly in the refrigerator. 

Pro Tip: If you are worried you won’t eat it in time, freeze your leftover colorado pork greek chili recipe.


zoomed in image of a bowl of green pork chili with extra cheese and green onions on top


Can I Freeze Colorado Green Pork Chili?

Yes, you can freeze Colorado Green Pork Chili. Allow the chili to cool completely and then transfer it to airtight containers or freezer bags. 

Label and date the containers before placing them in the freezer. Colorado green chili with pork can be safely stored in the freezer for up to 3 months. 

Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.


zoomed in side view image of chili in a bowl.


Additional Soup and Chili Recipes You’ll Love…

Warm up with a bowl of Colorado Green Pork Chili! This hearty and flavorful recipe combines tender pork, fire-roasted green chilis, and aromatic spices for a zesty and satisfying dish. Perfect for chilly evenings or game day gatherings, this great recipe is sure to become a family favorite.


chili in pot topped with a pile of cheese and green onions

Colorado Green Pork Chili

Yield: 6 - 8 Servings
Prep Time: 40 minutes
Cook Time: 3 hours
Total Time: 3 hours 40 minutes

Colorado Green Pork Chili combines some of the best flavors with shredded pork, zesty green chilis, and a blend of spices. A delicious recipe the entire family will enjoy.


  1. In a food processor, blend half the green chilis and half the tomatillos until smooth. Place into a large pot.
  2. Add chicken broth, tomatoes, jalapeños and the rest of the tomatillos and green chilis to the pot and heat over medium heat.
  3. In a large skillet, heat oil over medium high heat. Cook onion for 2 minutes until tender, then add garlic for an additional minute. Add to pot.
  4. Cut pork off bone, discarding as much fat as possible. Cut pork into 1-inch cubes. Keep the bone. Season the pork with salt and pepper.
  5. In same skillet, brown pork (both cubes and bone) in oil over high heat. Remove and drain on paper towels. Add to pot.
  6. Brown Italian sausage in same skillet. Break up sausage while doing so. Drain on paper towels and add to pot.
  7. Again in same skillet where the pork and sausage were browned, place butter over medium heat and whisk in all of the leftover remnants from the meats. Slowly add flour, while constantly whisking, to create a light brown colored roux. Add to pot.
  8. Add chili powder and cumin.
  9. Bring the chili in the pot to a boil, then reduce heat to a simmer and cook uncovered for approximately 3 hours, adjusting chili powder, cumin and salt and pepper to taste.
  10. Strip any meat from the bone in the pot, then discard bone.
  11. Break up any large pork cubes and stir chili until no large chunks of meat remain.
  12. Garnish with chopped green onions and grated cheddar cheese, if desired.
  13. Enjoy with warm tortillas or corn chips.


A larger pork butt by a couple pounds will work fine with this'll just end up having more portions or leftovers!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 982Total Fat: 72gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 249mgSodium: 1752mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 67g

Originally Posted: February 24, 2017

Photos and Pictures Updated: October 13, 2023


Wednesday 15th of November 2023

Being from Colorado this is spot on! Loved it!


Friday 24th of November 2023

So glad it was a hit Kathleen! Thanks for the comment!

Deborah Anne Hoffman

Saturday 25th of February 2023

I love chili, and this is hands down the best chili I've ever made. I was toying with the idea of throwing in some Chipotle chili's that I had lying around, And I'm glad I didn't. I wouldn't change a thing.


Thursday 15th of July 2021

I can not imagine Italian sausage in green chili.


Sunday 22nd of October 2023

That's what makes this so good! Give it a try!

Amy Nash

Saturday 16th of November 2019

My pork butt was on the larger side but this recipe still turned out perfect. It was so delicious and I'm so glad I have leftovers for tomorrow!

Jennifer Stewart

Tuesday 12th of November 2019

Such a comforting meal when it's cold!

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