The ingredient list now reflects the servings specified
Directions
Cook's Notes:
Substitute chicken broth for the vegetable broth if desired.
Use fresh or frozen chiles shipped from someplace like The Chili Guys. I personally use either Hot Hatch or Pueblo Hot. I also dump in the oil from the bags to add a little extra depth and heat.
Nutrition Facts
Per Serving:
92 calories; protein 3.2g; carbohydrates 14.6g; fat 2.7g; sodium 685.3mg.
Full Nutrition
This is almost the same recipe that I make for Pork Colorado Green Chile. The only difference is I do not use chile powder and I use 4 cups chicken broth rather than 5 cups vegetable broth. I prefer it with pork and without the chile powder . Read More
This recipe is so insanely spicy that it’s inedible. Hatch Chiles are way too hot in these proportions. It should also be noted that you HAVE to wear gloves when slicing them. Otherwise your hands will be in agony for hours on end. Read More
This is almost the same recipe that I make for Pork Colorado Green Chile. The only difference is I do not use chile powder and I use 4 cups chicken broth rather than 5 cups vegetable broth. I prefer it with pork and without the chile powder . Read More
Really you don t use Hatch chilies to make a green chili in Colorado... you use a Pueblo chili so with that said this turned out wonderful using the meaty and firery Pueblo green chili. I am sure I changed the flavor profile some using New México dried red chili but that is how I like to make mine. Thank you for this wonderful recipe. Read More
This is the best recipe I've found to make green chile. I use Pueblo chilies (how it should be!). I did this in the Instant Pot for 25 min and it tasted great! Read More
I like the addition of chili powder, I think it fills in a flavor gap that my vegetarian chili was missing. Trying it with or without cumin depending on preference. I like to blend half to have a smoother texture. If you can get Pueblo chilis that’s the way to go for a Colorado chili. Read More
I made this as listed and it is very good for a sauce over burritos eggs etc. as listed. Yum! We wanted to eat it more as a soup/stew so once done and tasted we added some left over chorizo. Oh I did use chicken broth because I did not have vegetable broth. Thanks for sharing! Read More
This recipe is so insanely spicy that it’s inedible. Hatch Chiles are way too hot in these proportions. It should also be noted that you HAVE to wear gloves when slicing them. Otherwise your hands will be in agony for hours on end. Read More
This was really good! I used hot hatch peppers and it was super hot, which we like but might be a bit much for some. Also, I used half chicken broth and half vegetable broth. Super good with my garden tomatoes and hatch peppers! Read More
I reduced the broth by 1 cup and increased the green chiles to 1.5 lbs. I took it to a work build your own breakfast burrito potluck and got several requests for the recipe. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is almost the same recipe that I make for Pork Colorado Green Chile. The only difference is I do not use chile powder and I use 4 cups chicken broth rather than 5 cups vegetable broth. I prefer it with pork and without the chile powder .
Really you don t use Hatch chilies to make a green chili in Colorado... you use a Pueblo chili so with that said this turned out wonderful using the meaty and firery Pueblo green chili. I am sure I changed the flavor profile some using New México dried red chili but that is how I like to make mine. Thank you for this wonderful recipe.
This is the best recipe I've found to make green chile. I use Pueblo chilies (how it should be!). I did this in the Instant Pot for 25 min and it tasted great!
I like the addition of chili powder, I think it fills in a flavor gap that my vegetarian chili was missing. Trying it with or without cumin depending on preference. I like to blend half to have a smoother texture. If you can get Pueblo chilis that’s the way to go for a Colorado chili.
I made this as listed and it is very good for a sauce over burritos eggs etc. as listed. Yum! We wanted to eat it more as a soup/stew so once done and tasted we added some left over chorizo. Oh I did use chicken broth because I did not have vegetable broth. Thanks for sharing!
This recipe is so insanely spicy that it’s inedible. Hatch Chiles are way too hot in these proportions. It should also be noted that you HAVE to wear gloves when slicing them. Otherwise your hands will be in agony for hours on end.
This was really good! I used hot hatch peppers and it was super hot, which we like but might be a bit much for some. Also, I used half chicken broth and half vegetable broth. Super good with my garden tomatoes and hatch peppers!
I reduced the broth by 1 cup and increased the green chiles to 1.5 lbs. I took it to a work build your own breakfast burrito potluck and got several requests for the recipe.
