There are many iterations of this fall favorite — here's our food editor's go-to recipe for Colorado-style pork green chile.
, ranging from the tomato-heavy green chile at Brewery Bar II to El Taco de Mexico's brownish-green version. And every year, there are people who counter with this:"My house."
It didn't take long, though, for me to learn about one of Colorado's most iconic dishes. Shortly after moving here, I began dating a guy who was born and raised in Denver, and he had a passion for green chile — which seemed to be on the menu everywhere we'd go to eat. There was a strip-mall Italian joint in Englewood that, inexplicably, also served Mexican hamburgers — another culinary conundrum for me.
I finally started to come around when his mom made a batch and had everyone over for a meal. Not wanting to be rude, I ladled some green chile into a bowl and dug in. This one packed a whole lot more heat than others I'd tried, and there were larger pieces of tender pork. Sometimes I used a roux to thicken the chile. Other times I'd just cook it low and slow for hours, letting it thicken naturally . A few years ago, a friend shared his latest green chile recipe tip: tossing in a bit of cornmeal, which not only thickens the dish, but also adds a faint corn flavor.
I've since shared that link with around a dozen people, including a reader who recently messaged me on Instagram and a fellow food writer, both of whom said the results were delicious. So now I'm sharing it here. Add pork back to the pot along with enough chicken stock to cover the meat. Bring to a boil and turn heat to low.
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