Today Recipes | Easy Denver Green Chili Recipe – Great recipe for Colorado-style Green Chili! I have discovered this dish here in CO and have tasted many versions, and this is a very good example of the classic. If possible, use freshly roasted, seeded and peeled chilies from Hatch, NM. I got a bushel in Denver and they gave the chili such an amazing flavor. Best cut of pork for the roast is butt (which is actually from the shoulder!) You need a little fat to keep the pork from getting dry. I sear the pork before starting the simmer/braise, and I found that chopping produces a nicer stew than shredding. Other than that, this recipe is a winner, and open to adaptation. You can control the thickening to your desire by slowly adding your flour/water slurry until you reach the desired thickness. A gluten-free solution is as simple as using another starch as a thickener. Some options would be cornstarch, arrowroot starch or potato starch. My favorite application for the chili is on huevos rancheros or as a topping for enchiladas! Yum! Enjoy!

Easy Denver Green Chili Recipe

Denver Green Chili Recipe

SERVING: 5 Quarts

Preparation time                   Cook time

30 Minutes                             4 Hours


  • 2 lbs pork roast
  • 4 tbsp olive oil
  • 8 cups chicken broth (or 4 cans)
  • 2 cups water
  • 2 cups chopped onion
  • 8 cloves garlic, pressed
  • ½ lb tomatillos (about 8 medium), chopped
  • 1-2 serrano chiles, minced
  • 1 14.5 oz can diced tomatoes with juice
  • 2 cups mild diced green chiles
  • 1 cup hot diced green chiles
  • 1½ tbsp ground cumin
  • ½ tsp oregano
  • ½ tsp cayenne pepper
  • 1 cup flour
  • salt & pepper to taste


  1. Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides. Sear on medium high heat.
  2. Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour. Reduce heat to low and cook another 2-3 hours.
  3. Meanwhile, sauté onion, garlic, tomatillo, and Serrano in 2 tbsp olive oil. Puree 1 cup mild green chills with ½ cup of the liquid from the crockpot. Set aside.
  4. When done (after 3 hours of cooking), fish the pork out of the crockpot and set aside to cool for 15 minutes. Take 3 cups of the broth from the crockpot and set aside to cool for 15 minutes.
  5. Meanwhile, add the onion mixture, spices, tomatoes, and all the green chills (including pureed).
  6. Gradually add the broth to the flour, stirring constantly to ensure no lumps. Then pour the flour mixture into the crockpot gradually, stirring constantly to blend in.
  7. Shred the pork with a fork and add to crockpot. Cook on low for another hour, stirring occasionally.
  8. Serve with tortillas or use as a sauce over eggs, burritos, or whatever!

And that’s all for today’s recipe about Easy Denver Green Chili Recipe, please leave some comment and let us know if you already make it at home.

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