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🥣 Colorado Green Chili Soup
Yield: 4 servings (16 oz each)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour🌎 Cultural Intro
Colorado Green Chili Soup is a bold, smoky celebration of the American Southwest—especially beloved in Colorado and New Mexico. Unlike traditional chili Verde, this soup version leans into comfort and spoon ability, often served in diners, roadside cafés, and family kitchens across the Rockies. It’s a fusion of Mexican culinary roots and frontier ingenuity, built around roasted green chiles, pork, and warm spices that reflect the rugged terrain and resilient spirit of the region.
Colorado Green Chili Soup
🧂 Ingredients
1 lb. pork shoulder or pork loin, diced small (or use chicken thigh for variation)
2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1½ cups roasted Hatch green chiles, peeled and chopped (or use canned fire-roasted green chiles)
1 jalapeño, seeded and minced (optional for heat)
1 tsp ground cumin
½ tsp dried oregano
¼ tsp ground coriander
¼ tsp smoked paprika
2 tbsp all-purpose flour (for thickening)
4 cups chicken broth (low sodium preferred)
1 cup diced tomatoes (fire-roasted for extra depth)
Salt and pepper to taste
Juice of ½ lime (added at the end for brightness)
🔪 Step-by-Step Cooking Process
Sear the Pork: In a large pot, heat olive oil over medium-high. Add diced pork and brown on all sides. Remove and set aside.
Sauté Aromatics: In the same pot, add onion and garlic. Cook until translucent, about 5 minutes.
Add Chiles & Spices: Stir in green chiles, jalapeño, cumin, oregano, coriander, and paprika. Cook for 2 minutes to bloom the spices.
Thicken Base: Sprinkle flour over the mixture and stir well. Cook for 1–2 minutes to eliminate raw flour taste.
Simmer: Return pork to the pot. Add broth and tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes until pork is tender and soup thickens.
Finish: Stir in lime juice. Taste and adjust seasoning.
🌶️ Key Flavor Highlights
Roasted Hatch chiles bring smoky depth and mild heat
Cumin and coriander add earthy warmth
Lime juice brightens and balances the richness
Fire-roasted tomatoes deepen the umami
🤓 Fun Ingredient Facts
Hatch chiles are grown exclusively in Hatch Valley, New Mexico, and have a cult following for their unique flavor.
Cumin has been used since ancient times and was a staple in both Mexican and Middle Eastern cuisines.
Pork shoulder is ideal for slow cooking due to its marbling, which breaks down into tender bites.
🧪 American Nutritional Facts (Per 16 oz Serving)
Calories: ~320
Protein: 22g
Fat: 18g
Carbohydrates: 18g
Fiber: 4g
Sodium: ~600mg
🧑🍳 Pro Tips
For deeper flavor, roast fresh Hatch chiles yourself and peel after steaming in a covered bowl.
Let the soup rest 10 minutes before serving—it thickens slightly and flavors meld beautifully.
Make a double batch and freeze portions for quick weeknight meals.
🥬 Ingredient Substitutions
Vegetarian: Replace pork with diced zucchini and white beans; use vegetable broth.
Gluten-Free: Use cornstarch or masa harina instead of flour.
Low-Sodium: Choose no-salt-added broth and canned tomatoes.
Low-Fat: Use lean chicken breast or turkey instead of pork.
🌿 Garnishes to Elevate
Chopped fresh cilantro
Crumbled cotija or sharp cheddar
Thinly sliced radish for crunch
Dollop of sour cream or Greek yogurt
Toasted pepitas or crushed tortilla strips
🍺 Beverage Pairing Suggestions
Beer: A crisp Mexican lager or a citrusy IPA
Wine: Dry Riesling or chilled Albariño
Non-Alcoholic: Lime agua fresca or sparkling mineral water with a squeeze of grapefruit