The Best Colorado Pork Green Chile Recipe: Tender Pork & Fire-Roasted Chiles with an Optional Spinach Twist

Discover the ultimate comfort food with this exceptional Colorado Pork Green Chile. This recipe features succulent, tender pork slow-simmered in a profoundly rich and smoky broth, bursting with the irresistible flavor of fire-roasted green chiles. For an added touch of freshness and nutrition, we’ve included an optional spinach twist that elevates this classic dish. Enjoy it traditionally with warm tortillas or rice, or generously smothered over burritos for a truly satisfying meal. This recipe is naturally gluten-free, Whole30-friendly, and perfect for any occasion, from a cozy family dinner to a festive gathering.

My husband, Matt, often recounts a particular high school dream: “one day I am going to marry a Mexican woman who can cook green chile.” Little did he know then that his culinary dream would beautifully come true! Growing up in a vibrant Mexican household, the aroma of roasted green chiles was a constant and comforting presence, as they were a foundational ingredient in countless family recipes.

To Matt’s immense delight, my parents generously passed down these cherished culinary traditions and recipes to me. From the creamy indulgence of Chile Verde con Queso to the hearty goodness of Green Chile Picadillo, and the festive favorite, Green Chile and Cheese Tamales, these dishes are staples in our home. Today, I am thrilled to share another one of these treasured recipes: our incredible pork green chile stew. With its robust, savory broth, melt-in-your-mouth tender pork, and a perfect touch of spicy warmth, this green chile stew isn’t just one of my husband’s absolute favorites—it’s a truly comforting and satisfying dish that I am confident you and your family will adore as well.

What is Colorado Pork Green Chile? A Southwestern Culinary Gem

Pork green chile is far more than just a stew; it’s a beloved culinary institution, particularly in the Southwestern United States. This deeply flavorful and hearty dish features perfectly cooked, succulent cubes of pork, slow-simmered in a luxurious broth infused with aromatic garlic, sweet onions, ripe tomatoes, and, most importantly, intensely flavored fire-roasted green chiles. The result is a rich, complex stew that is typically enjoyed in a variety of ways: as a stand-alone comforting bowl, alongside warm tortillas for dipping, with a side of savory beans, or as a decadent topping generously smothered over burritos, enchiladas, or even nachos.

This dish holds a special place as a quintessential comfort food in northern New Mexico and southern Colorado, where each family and even local restaurant proudly boasts its unique, “best-ever” version. The vibrant green chile culture is deeply ingrained in the region’s identity, with seasonal chile roasts becoming community events, filling the air with their unmistakable smoky aroma.

The recipe I am honored to share with you today is a testament to my dad’s culinary genius. After many years living in Colorado, he truly mastered the nuances of this iconic dish, developing his own distinctive version. What truly sets my dad’s creation apart, however, is his brilliant, yet optional, addition of spinach. While the inclusion of “espinacas a la puerque” (spinach à la pork), as he affectionately calls it, might seem a little unconventional for traditional green chile, it’s an innovation that profoundly enhances the dish. This unexpected ingredient introduces a wonderful burst of freshness and a boost of nutrition, all without overshadowing the classic, robust flavors of the chiles and pork. It’s a beautiful reflection of my dad’s passion for wholesome cooking and his ability to craft a dish that is both deeply satisfying and wonderfully nourishing.

Why You’ll Fall in Love with This Green Chile Stew Recipe

• Unforgettable Flavor and Deep Satisfaction: This stew is a symphony of flavors – deliciously rich, savory, and incredibly hearty. The tender pork combined with smoky, fire-roasted chiles creates a depth of taste perfect for any occasion, from a chilly evening to a celebratory meal. It’s comfort food at its finest.
• Naturally Gluten-Free: We prioritize accessibility without sacrificing flavor. By expertly utilizing arrowroot or tapioca starch as a natural thickener, this recipe ensures a perfectly rich consistency while remaining entirely gluten-free, making it suitable for a wider range of dietary needs.
• Healthy and Wonderfully Nourishing: Crafted with wholesome, fresh ingredients, this green chile recipe is a fantastic choice for a healthy, balanced meal. The lean pork, nutrient-rich vegetables, and optional spinach make it a powerhouse of nutrition. Plus, it’s completely Whole30-compatible, fitting seamlessly into a clean eating lifestyle.
• Effortless One-Pot Meal: Say goodbye to a sink full of dishes! This entire flavorful stew, from browning the pork to simmering the chiles, comes together beautifully in a single pot. This makes for an incredibly convenient cooking experience and an even easier cleanup, allowing you more time to savor your delicious creation.
• Simple to Scale Up: Planning for a crowd or eager for delicious leftovers? This recipe is incredibly easy to double or even triple. Prepare a larger batch, enjoy some now, and freeze the rest for quick, convenient, and incredibly flavorful dinners on busy future evenings. It’s perfect for meal prepping!

Craving more delicious pork recipes? Be sure to explore these other fantastic dishes: Asado de Puerco and Chile Colorado with Pork.

Key Ingredients & Thoughtful Substitutions for Your Green Chile

• Country Style Pork Ribs: These ribs are truly the star of this green chile, providing exceptional flavor, a perfect texture that becomes incredibly tender when slow-simmered, and a lean cut that results in minimal grease. Their rich marbling ensures a deeply satisfying broth. If country-style ribs are unavailable, pre-cut pork stew meat is an excellent, convenient alternative. A pork shoulder can also be used, but be mindful that it may yield a slightly greasier stew, which you can skim off if desired.
• Oil: Opt for a mild-tasting oil to sauté your ingredients, allowing the natural flavors of the pork and chiles to shine. My personal preferences are a good quality mild olive oil or a versatile avocado oil.
• Onion and Garlic: These foundational aromatics are essential for building the deep, complex flavor profile of the broth. They create a fragrant base that truly elevates the entire dish.
• Roma Tomatoes: Diced Roma tomatoes contribute a lovely balance of sweet and tangy notes to the stew, complementing the heat of the chiles and enriching the overall flavor.
• Roasted Green Chiles: The heart and soul of this dish! The authentic flavor profile comes from fire-roasted green chiles, typically the renowned Pueblo chiles from Colorado or the celebrated Hatch chiles from New Mexico. These varieties offer a unique smoky, earthy heat. When they are out of season, Anaheim peppers are a good, milder alternative that still provides a distinct green chile flavor.
• Spinach (Optional but Recommended): This is my dad’s signature and highly recommended addition! While optional, incorporating fresh spinach sets this recipe apart. It adds a wonderful burst of freshness, a subtle earthy flavor that beautifully complements the robust pork and chiles, and a significant boost of nutritional value without overpowering the classic taste.
• Thickener: For a perfectly rich and velvety stew, tapioca starch (also known as tapioca powder), derived from the cassava plant, is an excellent gluten-free option. It creates a smooth consistency without any chalkiness. Arrowroot powder is another fantastic gluten-free alternative. If gluten is not a concern for your diet, regular all-purpose flour can also be used to thicken the stew.
• Chicken Broth: Using a high-quality chicken broth or bone broth provides an extra layer of savory depth and, with bone broth, an added boost of protein and nutrients. For those following Whole30, always remember to check the ingredient label to ensure compliance.
• Cumin Powder: Cumin, when used judiciously, is a powerful spice that adds a subtle smokiness and warmth. Its role here is to round out and enhance the other flavors, not to dominate. Just a tiny amount is needed to achieve this perfect balance – your dish should taste complex, not overtly like cumin.
• Potato (Optional): Adding diced potatoes transforms this green chile into an even heartier and more substantial stew. The tender potatoes absorb the rich flavors of the broth and pair wonderfully with the other ingredients. Whether to include them is entirely up to your preference; the stew is delicious both with and without.
• Salt and Pepper: Essential for seasoning the pork and meticulously adjusting the overall flavor of the broth to perfection, enhancing all the other ingredients.

Mastering the Art of Roasting Green Chiles at Home

The peak season for fresh Pueblo and Hatch chiles typically runs from late summer to early fall, a time eagerly anticipated by green chile enthusiasts. This is the perfect opportunity to stock up on these incredibly flavorful peppers and roast them at home. Once roasted, they can be easily frozen, allowing you to enjoy their unique taste in your favorite recipes throughout the year.

Roasting green chiles is a straightforward process that can be achieved using several methods: in a hot oven, directly on the stovetop over an open flame, or even on an outdoor grill for an extra smoky flavor. Each method yields beautifully charred and tender chiles that are easy to peel and ready to infuse your dishes with their distinctive Southwestern essence. For a comprehensive guide with detailed instructions on all the simple ways to perfectly roast green chiles in your own kitchen, be sure to check out my dedicated blog post on how to roast green chiles at home. This step is crucial for achieving the authentic flavor profile of this Colorado Pork Green Chile.

Step-by-Step Guide: How to Make Colorado Pork Green Chile with Spinach

1. Prepare and Season the Pork: Begin by cutting your country-style pork ribs into uniform ½-inch pieces. This size ensures even cooking and tender results. Arrange the pieces in a single layer on a cutting board or a piece of aluminum foil. Generously season all sides of the pork evenly with kosher salt and freshly ground black pepper. This initial seasoning is key for developing deep flavor.

2. Brown the Pork for Flavor: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the seasoned pork pieces in batches if necessary, ensuring not to overcrowd the pot. Cook until each piece is beautifully golden-brown and caramelized on all sides. This browning step is crucial for locking in the pork’s juices and creating rich, savory notes in your stew. Once browned, remove the pork and set aside if cooking in batches, then return all pork to the pot.

3. Sauté Aromatics: Carefully drain any excess oil from the pot, leaving just a thin layer for sautéing. Add the diced onion and minced garlic. Sauté these aromatics gently until they become fragrant and translucent, about 3-5 minutes. This step builds the flavorful foundation of your green chile.

4. Introduce Potato (Optional Heartiness): If you desire a more substantial and hearty stew, now is the time to add one large diced potato (or two medium ones). The potatoes will cook down and absorb the wonderful flavors of the broth, adding a comforting texture. The green chile is equally delicious without the potato, so this step is truly a matter of personal preference.

5. Prepare and Add Thickener: To ensure a perfectly thickened stew, dissolve a tablespoon of tapioca or arrowroot powder in a tablespoon of cold water. Mix thoroughly until no lumps remain. This slurry will prevent clumping when added to the hot stew. You can always prepare a bit more if you prefer an even thicker consistency later, just remember to dissolve it in equal amounts of cold water first.

6. Sauté Thickener and Add Tomatoes: Add the dissolved thickener directly into the pot with the pork and aromatics. Sauté for a minute or two, stirring constantly, to cook out any raw starch flavor and begin to thicken the base. Then, add your diced Roma tomatoes. Stir well to combine all ingredients, allowing the tomatoes to slightly break down and release their sweet and tangy juices.

7. Integrate Chiles and Spinach: Now, add your roasted, peeled, and diced green chiles to the pot. Stir them in, allowing their smoky aroma to permeate the mixture. If you are using the optional spinach, follow this with a generous handful (about 1 ½ cups) of diced spinach, ensuring the stems are trimmed off. Stir gently and allow the spinach to wilt down into the stew, adding its vibrant color and freshness.

8. Season and Simmer to Perfection: Sprinkle in the cumin powder, which will add a subtle, earthy undertone. Pour in enough hot water and chicken broth to just cover the meat and vegetables. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes. This simmering period is essential for allowing all the incredible flavors to meld and deepen. If you’ve added potatoes, continue to simmer until they are tender when pierced with a fork, but still hold their shape and aren’t falling apart.

Finally, taste the green chile and adjust the seasoning as needed with additional salt and pepper. Allow the stew to heat through one last time, ensuring all components are piping hot. Your delicious Colorado Pork Green Chile is now ready to serve!

Serving Suggestions: How to Enjoy Your Flavorful Green Chile

This versatile Colorado Pork Green Chile can be enjoyed in a multitude of delicious ways, making it perfect for any meal or craving:

• As a Hearty Bowl of Stew: Serve it simply in a large, warm bowl. The stew is so rich and satisfying on its own, it makes for a complete and comforting meal.
• With Warm Tortillas: A classic pairing! Enjoy it with a stack of warm corn or flour tortillas for scooping up every delicious bite. The tortillas are perfect for soaking up the savory broth.
• Smothered Over Favorites: Transform ordinary dishes into extraordinary ones by generously smothering your green chile over a variety of bases. It’s incredible poured over crispy nachos, a bed of golden fries, or tucked inside warm burritos for an ultimate comfort food experience.
• Paired with Classic Mexican Sides: Elevate your meal by serving it alongside traditional Mexican accompaniments. It pairs beautifully with creamy Instant Pot Pinto Beans, fluffy Arroz Rojo (Mexican Red Rice), rich Frijoles Refritos (Mexican Refried Beans), or light and airy Mexican White Rice with Corn.

Storing and Reheating Your Delicious Leftovers

This Colorado Pork Green Chile tastes even better the next day as the flavors have more time to meld and deepen. To store leftovers, transfer the cooled stew to an airtight container and refrigerate for up to 5 days. For longer storage, this stew freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator.

To reheat, transfer the desired amount to a saucepan and warm gently over medium heat, stirring occasionally, until it’s heated through and steaming. Alternatively, for a quick reheat, you can microwave it in a microwave-safe bowl until thoroughly hot. If the stew has thickened considerably during storage, you can add a splash of chicken broth or water to reach your desired consistency.

Special Tips and Creative Variations for Your Green Chile

• Tailor the Heat Level: The beauty of green chile is its adaptability! If you crave a spicier stew, feel free to increase the quantity of roasted green chiles to your liking. For those who prefer a milder flavor, use fewer chiles or, for a significant reduction in heat, remove the seeds and inner veins of the chiles before adding them to the pot, as these parts contain most of the capsaicin.
• Utilize Frozen Chiles: Don’t let seasonal availability stop you from making this incredible dish! If fresh green chiles are not readily available, high-quality frozen roasted green chiles are an excellent substitute. You can often find them in the freezer section of many well-stocked grocery stores and conveniently online at reputable suppliers like Amazon and The Hatch Chile Store.
• Avoid Canned Green Chiles for Best Flavor: While convenient, canned green chiles are generally not recommended for this recipe. They typically lack the robust, smoky flavor and spicy kick that fire-roasted chiles provide and often contain additives that can impart an undesirable, metallic taste to your homemade stew. For an authentic and superior flavor, always opt for fresh or frozen roasted chiles.
• Experiment with Pork Cuts: While country-style ribs are ideal, don’t hesitate to use other cuts like pork butt or shoulder. These cuts will render beautifully tender, flavorful pork. Just be prepared to trim a bit more fat if needed.
• Add a Touch of Acidity: A squeeze of fresh lime juice or a dash of apple cider vinegar at the very end can brighten the flavors of the stew, providing a lovely counterpoint to the richness.

Frequently Asked Questions About Colorado Pork Green Chile

I truly hope you enjoy preparing and savoring this incredible Colorado Pork Green Chile! If you try this recipe, please take a moment to leave me a commentbelow, along with a star rating. Your feedback means the world to me. Also, to stay connected and discover more delicious recipes, be sure to follow me on Instagram, Facebook or Pinterest. Don’t forget to subscribe to my newsletter for exclusive updates and new recipe alerts!

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Originally posted in October 2018; This comprehensive post and its photos were updated in September 2022, and again with further enhancements in August 2024 to provide the most current and helpful information.