If you’re on the hunt for an authentic la loma green chili recipe that showcases the rich, comforting flavors Colorado is known for, this version delivers exactly that. Inspired by the iconic la loma green chili served in Denver, it blends tender pork, roasted Hatch chiles, and warm spices into a deeply flavorful sauce that fans of classic green chili recipes will love.
This copycat la loma green chili recipe stays true to the bold, chile-forward style of traditional colorado green chili, offering a smooth, hearty consistency that works beautifully as both a smothering sauce and a comforting bowl on its own. With simple steps and accessible ingredients, it captures the same restaurant-quality taste people crave from the original.
Whether you’re preparing it for a cozy dinner, a game day spread, or simply to master your own batch of homemade green chili, this guide ensures consistently delicious results. It’s a warm, satisfying dish that brings authentic Southwestern comfort to any meal.
What is La Loma Green Chili and How Does It Taste?
La Loma green chili is a beloved Colorado-style green chile stew featuring chunks of tender pork simmered in a tangy, mildly spicy sauce made with roasted hatch green chiles, tomatillos, and aromatic seasonings.
Unlike New Mexican green chile recipes that are often pureed smooth, this green chili recipe keeps its rustic, chunky texture with visible pieces of pork and peppers. The flavor profile balances savory pork richness with the bright, slightly acidic taste of tomatillos and the earthy heat of hatch chiles, poblanos, and jalapeños. Fresh cilantro and cumin add depth, while masa harina thickens the broth into a velvety consistency.
The result is a warming, complex bowl of green chili that’s tangy, moderately spicy, and incredibly satisfying.
Ingredients
For the Green Chili:
- ¼ cup oil (any neutral oil like vegetable or canola)
- 4 lbs pork butt or pork shoulder, trimmed and cut into 1½-inch cubes
- 2 large onions, peeled and chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 4 cloves garlic, minced
- 2 Hatch chiles (or Anaheim peppers), chopped
- 2 poblano peppers, chopped
- 1–2 jalapeño peppers, seeded and diced (1 for mild, 2 for spicy)
- 1 lb tomatillos, peeled, rinsed, and chopped
- 2 bay leaves
- 1 large bunch fresh cilantro, chopped
- 3 tablespoons masa harina (corn flour)
- 4 cups water or chicken stock
- 1 tablespoon salt, divided (plus more to taste)
For Serving:
- Lime wedges
- Extra cilantro
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream
- Diced avocado
- Warm tortillas or tortilla chips
Kitchen Utensils
- Large heavy pot or Dutch oven (6-8 quart capacity)
- Sharp chef’s knife and cutting board
- Mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Tongs or slotted spoon
- Two forks (for shredding pork)
- Ladle for serving
Preparation and Cooking Time
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 55 minutes
Servings: 8-10 bowls
Copycat La Loma Green Chili Recipe
Step 1: Heat the Pot and Brown the Pork
Place your large heavy pot or Dutch oven over medium-high heat. Add the ¼ cup neutral oil and allow it to heat until shimmering. Add the cubed pork shoulder along with 2 teaspoons of salt. Brown the pork cubes on all sides, stirring occasionally-this process takes approximately 10–12 minutes. The browning creates a flavorful foundation for your green chili recipe. Work in batches if necessary to prevent overcrowding, which causes steaming instead of proper browning.
Step 2: Remove Pork and Drain Excess Fat
Once the pork achieves a golden-brown crust on all sides, transfer it to a plate or bowl using a slotted spoon. Carefully pour off the rendered fat from the pot, leaving just about 1 tablespoon behind. This remaining fat contains concentrated pork flavor that will enhance your la loma green chili.
Step 3: Sauté the Aromatics and Spices
Add the chopped onions and remaining salt to the pot. Sauté for 3–5 minutes until the onions become translucent and softened. Stir in the ground cumin, coriander, and dried oregano, cooking for 1 minute until the spices become fragrant and bloom. This toasting step releases essential oils that deepen the flavor profile of your colorado green chili.
Step 4: Add Garlic and Peppers
Stir in the minced garlic, chopped Hatch chiles (or Anaheim peppers), poblano peppers, and diced jalapeño peppers. Sauté for another 3–5 minutes until the peppers begin to soften and release their aromatic oils. The combination of hatch green chile varieties creates the signature flavor of authentic green chile recipes.
Step 5: Add Tomatillos and Herbs
Add the chopped tomatillos, bay leaves, and generous amount of fresh chopped cilantro to the pot. Stir everything together thoroughly, allowing the tomatillos to begin breaking down and releasing their tangy juices into the mixture.
Step 6: Coat the Pork with Masa and Return to Pot
In a separate bowl, toss the browned pork cubes with 3 tablespoons of masa harina until each piece is evenly coated. This corn flour coating will thicken your green chili naturally as it simmers, creating a silky consistency. Add the masa-coated pork back into the pot and stir well to combine with all the vegetables and seasonings.
Step 7: Add Liquid and Simmer
Pour in 4 cups of water or chicken stock, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pot. Bring the entire mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot and allow it to simmer gently for 3 hours, stirring occasionally every 30-45 minutes. During this slow-cooking process, the pork becomes fall-apart tender and the sauce thickens while developing deep, complex flavors characteristic of authentic la loma green chili recipe.
Step 8: Shred the Pork and Adjust Seasoning
After the 3-hour simmer, use two forks to break up and shred the tender pork into smaller bite-sized pieces directly in the pot. The meat should pull apart easily. Taste your green chili and adjust seasoning by adding more salt and freshly ground black pepper as needed to achieve the perfect balance.
Step 9: Serve
Ladle the hot green chile into bowls and serve immediately with lime wedges on the side for squeezing over the top. Set out garnishes like extra fresh cilantro, shredded cheese, sour cream, and diced avocado so everyone can customize their bowl. Serve alongside warm flour tortillas, corn tortillas, or crispy tortilla chips for scooping up every delicious drop.
Customization and Pairing Ideas for Serving
1. Breakfast Burrito Filling
Transform your la loma green chili into the ultimate breakfast by spooning it over scrambled eggs inside a warm flour tortilla. Add crispy hash browns, melted cheddar cheese, and a dollop of sour cream for a Colorado-style breakfast burrito that rivals any restaurant version.
2. Green Chili Cheese Fries Supreme
Pour your green chile generously over a mountain of crispy french fries, then top with melted Monterey Jack cheese, jalapeños, diced tomatoes, and green onions. This indulgent hatch green chile recipe variation makes an incredible appetizer or game-day snack.
3. Smothered Enchiladas
Use your Colorado green chili as a flavorful smothering sauce for chicken or cheese enchiladas. The tangy, spicy sauce complements the richness of the enchiladas perfectly, creating layers of complementary flavors in every bite.
4. Green Chili Mac and Cheese Fusion
Stir your green chili recipe into homemade mac and cheese for a Southwestern twist on comfort food. The creamy cheese sauce balances the acidity of the tomatillos while the tender pork adds satisfying texture.
5. Loaded Nachos Topping
Create restaurant-quality nachos by layering tortilla chips with your green chile, refried beans, multiple cheeses, and all your favorite toppings. Finish under the broiler until bubbling, then garnish with fresh cilantro, jalapeños, and lime wedges.
6. Green Chili Tamale Sauce
Pour your la loma green chili recipe over freshly steamed tamales for an authentic New Mexican dining experience. The combination of masa-based tamales with the masa-thickened green chili creates perfect textural and flavor harmony.
7. Bowl Base with Southwestern Sides
Serve your green chile as the centerpiece of a complete meal alongside cilantro-lime rice, refried beans, warm tortillas, and a simple cabbage slaw. This balanced plate showcases the green chili recipes while providing complementary flavors and textures that round out the meal perfectly.
Essential Tips for Perfect Green Chili
1. Choose the Right Pork Cut
For the most tender, flavorful la loma green chili, always use pork butt or pork shoulder rather than lean cuts. These well-marbled cuts contain enough fat and connective tissue to become fork-tender during the long simmer without drying out. The fat also enriches the broth with deep pork flavor.
2. Don’t Skip the Browning Step
Properly browning your pork cubes creates the Maillard reaction, which develops complex savory flavors that form the foundation of exceptional green chili recipes. Take your time with this step and resist overcrowding the pot-brown in batches if necessary to achieve a golden crust on all sides.
3. Adjust Heat Level to Your Preference
The beauty of making how to make la loma green chili at home is controlling spice levels. Use just one jalapeño for mild heat suitable for families, or add two jalapeños plus leave some seeds in for those who love spicy hatch green chile recipes. You can also add serrano peppers for extra kick.
4. Fresh Hatch Chiles Make a Difference
If you can source fresh hatch green chiles during their late summer season (August-September), roast them yourself for unbeatable flavor. The authentic hatch chile variety has a unique earthy, slightly sweet flavor that sets colorado green chili apart. If unavailable, Anaheim peppers work as a solid substitute.
5. Low and Slow Simmering is Crucial
Resist the temptation to increase heat and rush the cooking process. The 3-hour gentle simmer at low heat is essential for breaking down the pork’s tough connective tissue into gelatin, which creates that signature silky texture in your green chile recipe. High heat will make the pork tough and chewy.
6. Masa Harina Creates Authentic Texture
The masa harina (corn flour) in this copycat la loma green chili recipe serves a dual purpose: it thickens the sauce naturally while adding subtle corn flavor that’s traditional in Southwestern cuisine. Don’t substitute regular flour-masa harina is key to authentic taste and texture.
7. Flavor Improves Overnight
Like many stews and green chili recipes, this dish tastes even better the next day after flavors have melded together. Make your la loma green chili a day ahead if possible, refrigerate overnight, then gently reheat before serving. The resting period allows spices to fully permeate the pork and sauce.
Storage and Reheating Guidance
Store leftover green chili in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in portion-sized containers for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of stock if needed to restore consistency.
La Loma Green Chili Recipe
Ingredients
Equipment
Method
- Place your large heavy pot or Dutch oven over medium-high heat. Add the ¼ cup neutral oil and allow it to heat until shimmering. Add the cubed pork shoulder along with 2 teaspoons of salt. Brown the pork cubes on all sides, stirring occasionally-this process takes approximately 10–12 minutes. The browning creates a flavorful foundation for your green chili recipe. Work in batches if necessary to prevent overcrowding, which causes steaming instead of proper browning.
- Once the pork achieves a golden-brown crust on all sides, transfer it to a plate or bowl using a slotted spoon. Carefully pour off the rendered fat from the pot, leaving just about 1 tablespoon behind. This remaining fat contains concentrated pork flavor that will enhance your la loma green chili.
- Add the chopped onions and remaining salt to the pot. Sauté for 3–5 minutes until the onions become translucent and softened. Stir in the ground cumin, coriander, and dried oregano, cooking for 1 minute until the spices become fragrant and bloom. This toasting step releases essential oils that deepen the flavor profile of your colorado green chili.
- Stir in the minced garlic, chopped Hatch chiles (or Anaheim peppers), poblano peppers, and diced jalapeño peppers. Sauté for another 3–5 minutes until the peppers begin to soften and release their aromatic oils. The combination of hatch green chile varieties creates the signature flavor of authentic green chile recipes.
- Add the chopped tomatillos, bay leaves, and generous amount of fresh chopped cilantro to the pot. Stir everything together thoroughly, allowing the tomatillos to begin breaking down and releasing their tangy juices into the mixture.
- In a separate bowl, toss the browned pork cubes with 3 tablespoons of masa harina until each piece is evenly coated. This corn flour coating will thicken your green chili naturally as it simmers, creating a silky consistency. Add the masa-coated pork back into the pot and stir well to combine with all the vegetables and seasonings.
- Pour in 4 cups of water or chicken stock, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pot. Bring the entire mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot and allow it to simmer gently for 3 hours, stirring occasionally every 30-45 minutes. During this slow-cooking process, the pork becomes fall-apart tender and the sauce thickens while developing deep, complex flavors characteristic of authentic la loma green chili recipe.
- After the 3-hour simmer, use two forks to break up and shred the tender pork into smaller bite-sized pieces directly in the pot. The meat should pull apart easily. Taste your green chili and adjust seasoning by adding more salt and freshly ground black pepper as needed to achieve the perfect balance.
- Ladle the hot green chile into bowls and serve immediately with lime wedges on the side for squeezing over the top. Set out garnishes like extra fresh cilantro, shredded cheese, sour cream, and diced avocado so everyone can customize their bowl. Serve alongside warm flour tortillas, corn tortillas, or crispy tortilla chips for scooping up every delicious drop.
Video
Notes
Common Queries and FAQs
Q: Can I make la loma green chili in a slow cooker?
A: Yes! After browning the pork and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the pork is tender.
Q: What’s the difference between green chili and green chile?
A: “Chile” refers to the pepper itself, while “chili” refers to the stew or dish. Both spellings are commonly used for the dish in Colorado and the Southwest.
Q: Can I substitute chicken for pork in this green chile recipe?
A: Absolutely! Use boneless chicken thighs (they stay moist during long cooking) and reduce the simmer time to 1.5-2 hours. Shred the chicken when tender.
Q: Why are my tomatillos bitter?
A: Always peel off the papery husk and rinse tomatillos under warm water to remove the sticky coating, which can taste bitter. Choose firm, bright green tomatillos for the best flavor.
Q: Can I make this green chili recipe spicier?
A: Yes! Add more jalapeños with seeds, include serrano peppers, or stir in a tablespoon of diced canned chipotle peppers in adobo for smoky heat.
Q: What can I use instead of masa harina?
A: In a pinch, you can use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water), though you’ll miss the authentic corn flavor that masa harina provides.
Q: Do I have to use Hatch chiles for authentic Colorado green chili?
A: While Hatch chiles are traditional and provide distinctive flavor, Anaheim peppers make an excellent substitute. You can also use roasted canned green chiles (4-5 cans of diced) when fresh aren’t available.
Q: How do I know when the pork is done?
A: The pork should easily shred apart with two forks and feel very tender when pierced. If it’s still tough after 3 hours, continue simmering in 30-minute increments until tender.
This authentic la loma green chili recipe brings the beloved flavors of Colorado comfort food right into your kitchen. With tender pork, tangy tomatillos, and the perfect blend of hatch green chiles, you’ve mastered how to make la loma green chili that rivals any restaurant version. The slow-simmered richness, customizable heat level, and versatile serving options make this holorado green chili perfect for any occasion.
Whether you’re enjoying it as a hearty stew, burrito filling, or smothering sauce, this green chile recipe will become your go-to comfort food for years to come.
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