Photo courtesy of Kami Stafford

Colorado Green Chili
This recipe has come to me from my brother, who was a friend of the daughter of people who owned and operated "Conyos Taco House" in Florence, Colorado. As far as I was concerned throughout the 1980s into the early 21st century, this was the best Mexican restaurant in the State of Colorado! It was a small family-owned restaurant. Alas, people become elderly and retire. I moved away, but I miss having their food. This recipe is what was given to me as their family recipe.
Guna Involved
Guna - Rajas
  • 1 lb pork roast, roasted and cut into 1/2 inch cubes
  • 1 quart low-sodium chicken broth - canned or homemade
  • 1 large onion. Red spanish onion is preferred
  • 6 Anaheim Peppers
  • 2 large Poblamo Peppers
  • 1 or 2 bell peppers - red, green, orange, or yellow
  • 1 head garlic - this is the full head, of a dozen cloves or so.
  • 2 tbs cooking oil
  • 2 - 14 oz cans tomatoes - or equivalent fresh
  • 1 - 28 oz can tomatillos (green tomatoes) - or equivalent fresh
  • 1/2 - 1 Teaspoon oregano
  • 1/2 - 1 Teaspoon dry red peppers - or hotter peppers such as sorrano pepper or even habaneros or ghost peppers
  • 3 Tablespoons cumin powder
  • 1/2 cup flour
  • 1 - 14 oz can corn (optional) Or use equivalent fresh or frozen
  • Roast the pork roast the day before. It is recommended to roast it with a thick coating of black pepper, red pepper, garlic, and a little salt.
  • Cut approximately 1 lb of the pork roast into cubes and refrigerate overnight. You may choose to include some of the drippings.
  • Chop all vegetables. It is not necessary to remove all of the seeds from the peppers. Be sure to remove core from the tomatillos - even if commercially canned.
  • Put broth in large soup pot - 6-quart or more. A 10-quart soup pot works better.
  • Add pork roast chunks
  • Add in finely ground dry hot peppers - red peppers or ghost peppers.
  • Bring to boil
  • Put about 2 tablespoons oil in a skillet and turn to medium high. When oil is quite hot, add in fresh peppers, onions, and fresh garlic.
  • Lightly stir-fry these onions, peppers, and garlic. When they start toasting, add them to boiling broth.
  • Add tomatoes and tomatillos.
  • Boil for at least 2 hours, stirring occasionally.
  • Mix 3/4 cup flour with 1 cup water, making a smoothe paste. Stir into chili, stirring constantly for 3 minutes.
  • Serve hot, in bowls, with tortillas on the side.
  • Add salt, hot peppers, salsa, or hot sauce to taste.
  • May be refrigerated or frozen
  • May be served over burritos, rellinos, or other Mexican food to make them smothered.
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Copyright 2010 by Elizabeth Harper
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