Its not fall in Colorado without the smell of roasted green chiles everywhere – this recipe for a hearty pork green chile is so simple, anyone can get that thick diner-style green chile with pork at home! I’ve been making this recipe so much I never actually wrote it down – it was one of those dinners I just know by how it feels. It’s really simple, and the thickness is very adaptable.

This is a Colorado-style green chile – it is thick enough to be a sauce or dip – but hearty enough to eat as a stew. I love to ladle it all over burgers (like I love at Cherry Cricket) – or in breakfast burritos.

I like to make this with leftover pork – especially Smoked Pulled Pork or Crispy Baked Pork Shoulder – but I am including a recipe for diced pork shoulder if you don’t have leftovers.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

How to Make Colorado Pork Green Chile in the Slow Cooker

• 2 lbs pork shoulder (cut into bite-sized cubes) or 2 lbs pre-cooked pork: Adds a rich, savory flavor and becomes tender when slow-cooked, absorbing all the spices and chiles. I love to use leftover smoked pulled pork.
• 1 cup flour: Helps to thicken the stew, giving it a heartier, more robust texture while binding the flavors together.
• 1/4 cup + 2 tbsp olive oil, separated: Provides richness and helps sear the pork and keep the meat from drying out as it slow cooks .
• 1 large onion, diced: Adds sweetness and depth to the dish, forming the base for the chile.
• 6 cloves garlic, minced: Enhances the dish with a sharp, aromatic bite that deepens overall flavor.
• 2 lbs green chiles (Hatch or poblano, roasted), chopped: Contributes mild to moderate heat and smoky, earthy flavors, key to the dish’s character. I prefer hot green chiles but use whatever heat you prefer.
• 1 can Ro-Tel (with green chiles): Adds acidity, heat, and juiciness from the tomatoes and green chiles to balance the richness of the pork.
• 2 tsp cumin: Provides an earthy warmth and slight smokiness that complements the pork and chiles. I will often adjust this to a heaping tablespoon, but I love a lot of cumin.
• 1 tsp smoked paprika: Adds a deep, smoky flavor and enhances the earthy richness of the dish, complementing the green chiles and pork. I will often also add more paprika, I love the smoky sweetness it brings.
• 2 tsp Mexican oregano: Adds a citrusy, peppery note that brightens and balances the overall flavors.
• 1 tsp ground coriander: Brings a light, lemony, and slightly nutty flavor that contrasts the rich, smoky elements.
• 1lb tomatillos, cleaned, hulled, and diced; or 1 can tomatillos, drained: Adds a tart, slightly tangy element that brightens the stew and balances the richer flavors.
• 18 oz chicken broth: Acts as the flavorful base liquid, helping to blend the flavors and keep the chile moist.
• 1/2 cup – 1 1/2 cup flour – Tossing pork in flour before adding it to the slow cooker helps thicken the green chile as it cooks, creating a richer, heartier texture while locking in the pork’s moisture – it also thickens the chile. Use less flour for a thinner stew, more flour for a thicker sauce.
• Salt and pepper, to taste: Essential for enhancing and balancing all the flavors throughout the dish.

1. Roast chiles: If using fresh green chiles, toss in a drizzle of olive oil and roast at 480 degrees, flipping until charred on all sides – about 8 minutes per side. set aside and let cool – discard the tops of chiles, remove seeds and membranes, and chop.
2. Toss the Pork in Flour: Place the pork cubes in a large bowl and toss them with the 1 cup of flour, ensuring the pork is evenly coated. If using pre-cooked pork, place floured pork in slow cooker with 1/2 cup olive oil at the bottom.
3. Sear the Pork (if using raw pork): Heat a small amount of oil in a skillet over medium-high heat and sear the floured pork cubes until browned on all sides, about 6-8 minutes. This step adds more depth of flavor but can be skipped to save time. Set the pork in slow cooker with 1/2 c olive oil after browning.
4. Add Ingredients to Slow Cooker: Layer in the onion, garlic, and Ro-tel.
5. Add Green Chiles and Ro-Tel: Stir in roasted green chiles with tops cut off and seeds and membranes removed, can of Ro-Tel, and diced fresh or drained tomatillos.
6. Add Spices: Sprinkle the cumin, Mexican oregano, ground coriander, and smoked paprika over the ingredients in the slow cooker.
7. Add Chicken Broth: Pour in the chicken broth, ensuring it covers the pork and vegetables. Stir gently to combine.
8. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the pork is tender and the flavors have melded together.
9. Adjust Seasoning: Once cooked, taste the mixture and adjust seasoning with salt and pepper as needed. If the consistency is too thick, add more chicken broth or water to loosen it up.
10. Serve: Serve the pork green chile as a stew, or use it to smother burritos, eggs, fries, or anything you like. Garnish with fresh cilantro if desired.

How Much Flour to Add to Green Chile

For a thick, Colorado-style green chile, we will be adding a generous helping of flour. This flour should just coat your pork in a generous dusting before browning or slow cooking.

If you’d like to adjust the texture, you can use 1/2c to have a thinner texture, 1c to have a thicker stew texture, or 1 1/2c (what I always use) for a thick, diner-style sauce that is great ladled over food or as a dip. Know that you may need to add salt with more flour.

How to Roast Green Chiles

To roast green chiles on a grill, preheat to medium-high and place the chiles directly on the grates, turning until the skin is charred on all sides (about 5-10 minutes). After roasting, steam the chiles in a covered bowl for 10 minutes to loosen the skin, then peel, remove the stem, and discard the seeds.

For oven roasting green chiles, broil the chiles on a foil-lined baking sheet, turning occasionally until blistered (6-8 minutes). Steam in a covered bowl or bag, then peel, stem, and seed.

For stovetop green chile roasting, place the chiles directly on a gas flame, rotating until charred (about 5-7 minutes). Steam as above, then peel and prep for use.

What Makes it Colorado Style

Colorado-style green chile is typically thicker and includes tomatoes, giving it a heartier, stew-like texture compared to the chile-centric New Mexico version.

Colorado green chile frequently features chunks of pork, making it a robust and heartier – it can be served on its own or smothered over burritos, eggs, or fries.

Tips for Perfect Green Chile

Choose the Right Chiles: Use Hatch chiles if possible, as they are known for their perfect balance of heat and flavor. Poblanos are also great for a mild, earthy taste – and if you can get your hands on Pueblo Chiles from Colorado, try using them for a hotter kick!

Roast the chiles to bring out their smoky, deep flavor. You can roast them over an open flame, on a grill, or under a broiler until the skins char, then peel the skins off.

Sear the Pork: If using raw pork, sear it before adding to the slow cooker. This locks in the juices and creates a caramelized surface, which adds a richer flavor to the chile.

Balance the Heat: If you like a milder chile, remove the seeds from the green chiles. For more heat, leave some seeds in or add a few jalapeños or serranos to the mix. You can also control the heat by using more or less Ro-Tel or adjusting the amount of roasted chiles.

Build Layers of Flavor: Use aromatics like onions and garlic as your base. Don’t rush the sautéing process, as letting these develop golden brown color enhances the dish. Incorporate spices like cumin, Mexican oregano, and ground coriander to bring depth and complexity.

Use Fresh or Canned Tomatillos: Tomatillos add a slight tanginess that helps cut through the richness of the pork and balances the heat of the chiles. Fresh or canned tomatillos both work well.

Simmer Low and Slow: Whether on the stove, in the oven, or in a slow cooker, green chile tastes better the longer it cooks. Slow cooking allows the flavors to meld and the pork to become tender and succulent.

Thickening: To achieve the perfect consistency, toss the pork in flour or use a cornstarch slurry toward the end of cooking. This thickens the chile without making it too heavy. For a more rustic feel, use a potato masher to gently mash a few of the tomatillos or potatoes if you’re using them.

Taste and Adjust: Always taste for seasoning before serving. Sometimes the long cook time mellows the flavors, so you may need to add more salt, pepper, or additional spices like cumin or oregano to brighten the dish.

Rest the Chile: Letting your green chile rest for a few hours or even overnight enhances the flavors. The next day, the flavors will have deepened and melded together.

Add Freshness Before Serving: Garnish with fresh cilantro, a squeeze of lime juice, or diced onions for a pop of brightness and freshness before serving.

Pairing Options: Serve with warm tortillas, over rice, or on top of burritos, eggs, or fries to enhance the dish’s versatility.

How to Serve Slow Cooker Pork Green Chile

As a Stew: Colorado-style green chile can be served simply as a hearty stew. Ladle it into bowls and enjoy it with warm flour or corn tortillas on the side for dipping. Garnish with fresh cilantro, sour cream, or shredded cheese for extra flavor.

Smothered Burritos: One of the most iconic ways to serve Colorado green chile is by smothering a burrito with it. Fill a burrito with beans, rice, shredded meat (like carnitas or beef), and cheese, then pour the green chile generously over the top. Finish with cheese, sour cream, and a sprinkle of fresh cilantro.

Over Eggs: Serve the green chile over fried or scrambled eggs for a breakfast or brunch treat. Pair it with hash browns or home fries for a hearty meal. This makes an excellent huevos rancheros alternative.

With Tacos: Use the green chile as a flavorful topping for tacos. Simply drizzle it over your favorite tacos, whether they’re filled with carne asada, carnitas, or chicken, for an extra kick of heat and flavor.

Green Chile Cheeseburgers: Smother a grilled burger patty with Colorado-style green chile and melt cheese over the top. The green chile adds a rich, spicy layer that takes a regular cheeseburger to the next level.

Over Fries (Chili Cheese Fries): Pour green chile over a plate of crispy French fries for a Colorado take on chili cheese fries. Add melted cheddar or pepper jack cheese on top and a dollop of sour cream for extra indulgence.

With Tamales: Serve green chile as a sauce over tamales to add a spicy, flavorful element. It pairs especially well with pork or chicken tamales.

On Top of Nachos: Drizzle green chile over a platter of nachos topped with melted cheese, beans, and your favorite protein (like shredded chicken or beef). Add jalapeños, sour cream, and guacamole to finish.

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