Ingredients

2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 pound pork shoulder, diced
1 pound beef chuck, diced
1/4 cup all-purpose flour
4 cups chicken broth
1 pound roasted green chiles, peeled, seeded, and chopped
1 can (14.5 oz) diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste

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Colorado Green Chile

Created by: Howcan Team

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 pound pork shoulder, diced
1 pound beef chuck, diced
1/4 cup all-purpose flour
4 cups chicken broth
1 pound roasted green chiles, peeled, seeded, and chopped
1 can (14.5 oz) diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
Add the diced pork shoulder and beef chuck to the pot, and cook until browned on all sides.
Sprinkle 1/4 cup of all-purpose flour over the meat and stir to coat evenly.
Pour in the chicken broth, and stir to combine, scraping up any browned bits from the bottom of the pot.
Add the chopped green chiles, diced tomatoes, ground cumin, and dried oregano to the pot, and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the green chile stew simmer for 1 hour, stirring occasionally.
Season with salt and pepper to taste before serving.
Serve hot and enjoy!

Main Course Soup

Southwestern

Colorado Green Chile, also known as "Colorado green chili" or "Colorado green sauce," has a rich history deeply rooted in the state's culinary tradition. This spicy and savory dish is a fusion of Mexican and American flavors, with a unique Colorado twist. The dish is believed to have originated in the 16th century when Spanish settlers brought green chiles to the region. Over time, it evolved into a beloved staple of Colorado cuisine, with Pueblo and Denver being particularly famous for their versions. Renowned chefs like Frank Bonanno and Jennifer Jasinski have put their own spin on this iconic dish, elevating it to new heights. Today, the best Colorado Green Chile can be found in local diners, food trucks, and upscale restaurants across the state. The key to a perfect Colorado Green Chile lies in the quality of the green chiles, which are often roasted to enhance their flavor, as well as the balance of spices and the slow cooking process to achieve a rich, complex taste. While the traditional recipe calls for pork, variations with chicken or beef are also popular. Whether smothered over burritos, enchiladas, or enjoyed on its own, Colorado Green Chile continues to be a beloved culinary treasure, representing the vibrant and diverse flavors of the Centennial State.

80 min

320 calories

Instructions

In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
Add the diced pork shoulder and beef chuck to the pot, and cook until browned on all sides.
Sprinkle 1/4 cup of all-purpose flour over the meat and stir to coat evenly.
Pour in the chicken broth, and stir to combine, scraping up any browned bits from the bottom of the pot.
Add the chopped green chiles, diced tomatoes, ground cumin, and dried oregano to the pot, and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the green chile stew simmer for 1 hour, stirring occasionally.
Season with salt and pepper to taste before serving.
Serve hot and enjoy!

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