La Loma Green Chili Recipe
Ingredients
Directions / Instructions
Why You'll Love This La Loma Green Chili
Colorado-style green chili has become a regional favorite thanks to its rich, savory flavor, tender pork, roasted green chiles, and thick, comforting broth. This La Loma-inspired Green Chili recreates that signature flavor using slow-simmered pork shoulder, roasted Hatch green chiles, garlic, onions, cumin, oregano, and chicken broth. The result is a hearty bowl that's smoky, mildly spicy, and incredibly satisfying.
Unlike traditional Texas chili, Colorado green chili has a silky gravy-like consistency that makes it ideal for smothering burritos, enchiladas, breakfast burritos, French fries, hamburgers, eggs, and even baked potatoes. The slow cooking allows the pork to become melt-in-your-mouth tender while the roasted peppers infuse every bite with authentic Southwestern flavor.
Ingredients
For the Chili
- 2½ pounds pork shoulder, trimmed and cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 2½ cups roasted Hatch green chiles, peeled and chopped
- 1 large poblano pepper, roasted and chopped
- 1 medium jalapeño, finely diced (optional)
- 6 cups chicken broth
- 1 cup diced tomatoes (optional)
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 bay leaves
For Thickening
- 3 tablespoons all-purpose flour
- 3 tablespoons water
For Garnish
- Fresh cilantro
- Diced white onion
- Lime wedges
- Shredded Monterey Jack cheese (optional)
Step-by-Step Instructions
1. Brown the Pork
Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the pork cubes in batches until golden on all sides. Remove and set aside.
2. Cook the Vegetables
Add the diced onion to the same pot and cook for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. Add the Chiles
Mix in the roasted Hatch green chiles, roasted poblano, and jalapeño if using. Cook for about 3 minutes to develop their flavor.
4. Build the Chili
Return the browned pork to the pot. Add the chicken broth, diced tomatoes, cumin, oregano, smoked paprika, salt, black pepper, and bay leaves. Stir well.
5. Simmer Slowly
Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for 2 to 2½ hours until the pork becomes fork-tender.
6. Thicken the Chili
Whisk together the flour and water until smooth. Slowly stir the slurry into the chili while stirring continuously. Simmer another 10 to 15 minutes until the chili reaches a rich, gravy-like consistency.
7. Taste and Adjust
Remove the bay leaves and adjust the seasoning with additional salt, pepper, or roasted green chiles if desired.
8. Serve
Serve hot with warm flour tortillas, over burritos, breakfast burritos, enchiladas, fries, burgers, or simply enjoy it in a bowl with shredded cheese and fresh cilantro.
Expert Tips
Fresh roasted Hatch green chiles produce the most authentic Colorado flavor, but frozen roasted Hatch chiles are an excellent substitute. Browning the pork first builds deep flavor throughout the chili. Simmering slowly for several hours creates incredibly tender meat and allows the flavors to fully develop. If you prefer a smoother chili, partially blend a portion before serving.
Storage Tips
Store leftover green chili in an airtight container in the refrigerator for up to 5 days. The flavor becomes even richer after a day in the refrigerator. Freeze individual portions for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Serve over breakfast burritos, smothered burritos, enchiladas, huevos rancheros, cheeseburgers, French fries, hash browns, baked potatoes, rice, nachos, tamales, or simply with warm tortillas and cornbread. Pair with Mexican rice, refried beans, avocado slices, or a crisp green salad.
Recipe Variations
Substitute chicken thighs for pork to create a lighter green chili, or make a vegetarian version using white beans, potatoes, and roasted vegetables. Add tomatillos for extra tanginess, or stir in a little heavy cream for a richer finish. For more heat, include serrano peppers or extra Hatch hot green chiles. Ground pork or shredded pork also work beautifully if you prefer a different texture.
Frequently Asked Questions
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