Recipes · Chili Verde

Pueblo Green Chile

Published by History Colorado, the state historical society, 'from the kitchen of José Ortega.' It is a Pueblo home recipe of pork, roasted Pueblo green chiles and tomato thickened with a browned flour roux, the form Coloradans ladle over burritos and sloppers.

Not stated in the source · About 1 hour

Method

1
Put the pork in a large pot with the oil, salt and pepper and brown it.
2
Add the onions and garlic and cook until the onions turn translucent.
3
Sprinkle in the flour and keep stirring until it browns.
4
Pour in the broth and bring it to a boil.
5
Add the tomatoes and green chiles and season with salt and pepper.
6
Simmer at least 30 minutes, longer if you have time. The recipe invites cooks to season the pork with other spices of their choosing.

The Colorado Department of Agriculture’s 2025 version, by Chef Jennifer Martinez-Avila, uses 1 lb roasted Pueblo chiles, 1 lb pork shoulder, cumin and oregano, and no tomato.
Competition chili verde is a different build. The 2006 International Chili Society champion recipe by Jerry Simmons adds spices, green enchilada sauce and chopped and puréed green chile in stages over about three hours.

Sources