Colorado Pork Green Chili Sauce

Everyone makes Colorado Pork Green Chili their own way. I actually do mine differently every time because I am comfortable winging it. For me, this basic delicious version is the way to go for smothering everything from burritos to huevos to rice dishes or anything else you like saucy.

This recipe represents my history in Colorado, my restaurant and home kitchen experience, my personal preferences, and my wish to share a simple, “make it yours” start to your passion for Colorado Pork Green Chili Sauce. Amen!


  • 2 tablespoons butter
  • 1 white onion, chopped fine
  • 5+ cloves garlic, minced
  • 2 tablespoons cumin powder
  • 1-2 tablespoons chili powder
  • 4 tomatillos, smashed and roughly chopped
  • 1 15 oz can of fire roasted tomatoes (Ro*Tel works too)
  • 5 cups chicken, vegetable or pork stock
  • 2-3 lb pork roast, cut into 1″ pieces, browned
  • 3-5 jalapeños, seeded, chopped fine
  • 5 Anaheim or Hatch chili peppers, roasted, seeded and chopped medium OR 5 oz canned green chilies (diced, with liquid)
  • 6 tablespoons flour (for thickening)


  1. Cook onion and garlic in butter over medium heat in a large pot.
  2. Add the pork to brown
  3. Broil peppers and tomatillos in the oven (cookie sheet, 400 degrees F about 40 minutes)
  4. Add green chilies to the pot
  5. Add the tomatoes and tomatillos
  6. Add the chicken broth and simmer for an hour or longer, depending on your preference for slower and lower temperatures, or faster higher heat.
  7. Add flour mixed with water to thicken. Check for desired consistency and add more water or flour after five minutes. Wait another five minutes, until you like the consistency.

Notes: I prefer Hatch peppers, but Anaheims (which are technically the same peppers, just milder) do just fine. If you want to make it a little easier, use canned chilies. Ro*Tel is also a great way to get good flavor and spice. If you want spicier sauce, you can add more chili powder or even hot sauce on the table in case you are serving to people with different tolerance to heat. This is very flexible, forgiving, and delicious. This is a VERY popular sauce in Colorado, especially with pork.

More about green chilies

Green Chili Honey Butter Corn

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