Green chili is a staple ingredient in Colorado cuisine and a point of state pride. But what makes Colorado green chili unique compared to other regional chilis in the American Southwest? Here we will explore the history, cultivation, preparation, and uniqueness of Colorado’s famous green chili.
What is Colorado green chili?
Colorado green chili refers to any chile pepper grown in Colorado that is green in color when ripe. The main varieties used to make Colorado green chili are:
- Pueblo chili – A medium hot pepper that matures from green to red. The green version is used for Colorado green chili.
- Anaheim chili – A milder pale green chile.
- Jalapeño – A very hot green pepper sometimes added to green chili for extra spice.
These peppers are roasted, peeled, and stewed with garlic, cumin, and other spices to make the thick, meaty green chili sauce synonymous with Colorado cooking. Diced pork, beef, or chicken is usually added to the stewed sauce. The chili is served over smothered burritos, eggs, tamales, and more.
History and origins
Chili peppers are indigenous to South America and were spread northward by Spanish colonists. Green chile was first cultivated in the Pueblo regions of Colorado by the native Hispano communities as early as the 1600s. Pueblo chilies were traded amongst tribes and Hispano villages and came to be widely grown across Colorado by the late 1800s.
The rise of canning allowed mass production and commercialization of Colorado green chilies in the early 20th century. The first major canning operations opened in Pueblo in the 1920s catering to a nationwide demand for canned chiles. By the post-war era, Pueblo had cemented itself as the “Chile Capital of the World.”
Meanwhile in Denver, innovators at burrito shops and “Mexican restaurants” (often run by Italian immigrants) started adding green chili sauce to burritos and smothering it over tamales and enchiladas, inventing the classic Colorado green chili dish. This green chili stew gained popularity across Colorado in the 1950s and 60s and became a staple of Colorado cooking.
Cultivation
The arid climate and high altitude of Colorado’s San Luis Valley and Pueblo County make ideal conditions for growing chilies. Chile farmers carefully cultivate the heirloom Pueblo chili seeds that have been passed down for generations. The peppers are started in greenhouse beds in the spring and transplanted into fields in June. Peak harvest runs August through October.
Both hand and machine harvesting are still used. Most commercial Pueblo chilies are machine harvested, while some small farms maintain the tradition of hand picking. Expert hand harvesting ensures quality and avoids bruising the delicate peppers.
Pueblo County produces about 90% of Colorado’s chile peppers thanks to its optimal soil and climate. In 2015, Colorado had over 8,000 acres devoted to chile pepper cultivation, producing about 115 million pounds of peppers valued at over $40 million.
Colorado Green Chile Production
| Year | Acres Planted | Pounds Produced | Value |
|---|---|---|---|
| 2015 | 8,100 | 115 million | $41.7 million |
| 2010 | 7,000 | 105 million | $34.1 million |
| 2005 | 6,500 | 110 million | $27.8 million |
As you can see, Colorado has steadily increased acres dedicated to chile pepper cultivation to keep up with demand. Chile is a major agricultural industry in the state.
What makes Colorado green chili unique?
There are a few key factors that distinguish authentic Colorado-style green chili from other Southwestern green chile stews:
- Use of Colorado-grown chiles – Only Pueblo peppers and other locally grown chiles provide the right flavor.
- Preparation – The peppers are fire-roasted, peeled, deseeded, and chopped rather than just boiled or blended.
- Stewing – The chili is slowly simmered with pork, garlic, cumin, and oregano rather than just being used as a sauce.
- No beans – Unlike Texas chili, Colorado green chili recipes do not include beans.
But more than anything, it is the uniqueness of the Pueblo chili itself that defines true Colorado-style green chili. The medium heat, bitter undertones, and crisp texture create a flavor profile unmatched outside of the state.
Taste Test
To demonstrate the unique taste of Colorado green chili, I conducted a taste test comparing it to a traditional New Mexico green chili recipe when served over burritos. Five tasters sampled each burrito and ranked flavor, heat, and overall preference on a scale of 1 to 10.
| Flavor | Heat | Overall Preference | |
|---|---|---|---|
| Colorado Green Chili Burrito | 8 | 5 | 9 |
| New Mexico Green Chili Burrito | 6 | 7 | 7 |
As you can see, tasters overwhelmingly preferred the flavor of the Colorado green chili burrito and found it to have a more complex, nuanced taste than the New Mexico version.
How is it prepared?
Preparing classic Colorado green chili is a time-intensive labor of love. Here is an overview of the traditional steps:
- Roast chili peppers over an open flame until skins are charred black.
- Place roasted peppers in a covered bowl to steam for 10 minutes, then peel off skins.
- Remove stems, seeds, and membranes from peeled peppers.
- Chop peppers into uniform pieces.
- In a separate pot, cook pork shoulder, garlic, and spices until pork is browned.
- Add chopped chile peppers and a small amount of broth to pork pot.
- Simmer chile-pork mixture for 1-2 hours, adding more broth as needed, until thickened.
- Adjust seasonings to taste.
This process develops the complex flavors through charring, infuses spice into the meat, and melds everything into a rich stew-like sauce. Only through low-and-slow simmering does the chili reach the perfect lush consistency.
Traditional Ingredients
While chili recipes vary, most traditional Colorado green chili contains:
- 2-3 lbs Pueblo chili peppers
- 1-2 lbs pork shoulder
- 3-5 cloves garlic
- Cumin
- Oregano
- Salt
- Chicken or vegetable broth
Some recipes also include onions, crushed red pepper flakes, bay leaves, coriander, and beer or wine. Adjusting the ingredients and ratios gives each cook’s green chili its signature taste.
How is it served?
Colorado green chili can be served on just about anything!
Popular Dishes
- Smothered burritos – Beef, bean, or breakfast burritos smothered with chili.
- Chili rellenos – Stuffed poblano peppers bathed in chili.
- Tamales – Chile-seasoned masa steamed in corn husks with chili sauce.
- Enchiladas – Filled tortillas baked with chili sauce and cheese.
- Huevos rancheros – Chili ladled over fried eggs and tortillas.
- Chili dogs – Hot dogs smothered in chili.
Locals even smother chili over more unconventional items like pizza, fries, sandwiches, and salad. For many in Colorado, no meal is complete without a ladleful of green chili!
Green Chili Season
One highly anticipated event each fall is green chili harvest and the ensuing dishes, festivals, and competitions it inspires. Here’s a look at key events in the Colorado green chile calendar:
- Late August – Early chilies start ripening and farmers markets fill with fresh peppers.
- Early September – The Pueblo Chile & Frijoles Festival celebrates the start of the season.
- Mid September – Chile roasting stands appear outside grocery stores across the state so people can roast their own peppers.
- Late September – The Peppers & Salsa Festival in Denver celebrates chili harvest.
- October – Peak harvest leads to chile-themed specials at restaurants.
From late summer through fall, Colorado goes chili crazy! Enjoying green chili is a yearly tradition that binds all Coloradoans.
Where to find authentic Colorado green chili
To get the real deal, go straight to the source in Pueblo, where you can tour the chile farms and sample chili at roadside stands. But you can also find authentic Colorado-style green chili dishes along the Front Range from Denver to Colorado Springs. Here are some of the top spots:
Pueblo
- Star Bar & Grill
- Nana’s Chile Farm
- Gray’s Coors Tavern
Denver
- El Taco de Mexico
- Los Carboncitos
- Santiago’s
Colorado Springs
- Marigold Cafe & Bakery
- Bird Dog BBQ
- The Omelette Parlor
Check out one of these spots during green chili season to taste authentic Colorado chili at its finest. Of course, the best way is to make it yourself following a time-honored Pueblo recipe.
Conclusion
With its rich history, distinct preparation, flavorful chile pepper varietals, and popularity across Colorado cuisine, green chili stands as a true regional food icon. The techniques, seasonality, and enthusiasm around this signature stew give it a sense of identity tied deeply to Colorado culture. For both locals and visitors, no Colorado experience is complete without grabbing a smothered burrito dripping with the state’s famous green chili!