La Loma Denver Green Chili Recipe

When I think of Colorado comfort food, I automatically think of my La Loma Denver Green Chili Recipe. As someone who grew up in Colorado, green chili was always at my family table, and I have come to appreciate just how uniquely dear it is to this corner of the globe. Home cooks do their own thing with it, naturally, but at its heart, it’s always roasted chilies, tender pork, and fragrant broth to warm you to the bone.

If you have ever been in Denver, you understand there’s a proper green chili culture in this city. Where restaurant chains and diners, including La Loma, come in, people have their version of it. That’s also why I fine-tuned my own version in due time. I wanted to combine tradition and my own taste, while not disrespecting Colorado’s original flavor.

It’s also associated with Pueblo, Colorado, state chili capital. The Pueblo Chile and Frijoles Festival celebrates harvest season in autumn, and it draws thousands of chili aficionados. It was there, coincidentally, that my take on green chili topped one local contest quite a humbling experience, as this dish’s mojo was confirmed. If you’re interested in sampling still another take, be sure to check out my La Loma Green Chili Recipe for yet another reinterpretation of this timeless dish.

What Does La Loma Denver Green Chili Taste Like?

This is an all-harmony Denver-style green chili. The roasted Pueblo chilies have just the right amount of smoky taste and heat, and pork contributes heartiness and richness to each bite. Together, they have an earthy strong flavor that one just can’t resist.

The texture is rich and comforting, thanks to the flour-based base keeping everything in check. It’s not too thin, but it’s not too heavy, either just the right texture to serve over burritos, burgers, or to spoon directly out of a bowl over hot tortillas.

There are layers and layers of flavor in every spoonful: onioniness, garlickiness, and brightness from fire-roasted tomatoes. And then this heat from chili, which settles over your tongue in just the best way, giving you this addictive “chili high” to keep you wanting to take another spoonful.

Ingredients Required for La Loma Denver Green Chili Recipe

Here’s the list of Ingredients you’ll need to make this La Loma Denver Green Chili

• 2 tablespoons cooking oil
• 1 pound diced pork/beef  (shoulder or picada works best)
• ½ large white onion, diced (about 4 oz)
• 5 large cloves garlic, minced (about ⅓ oz)
• ½ cup (3 oz) all-purpose flour
• 4 cups cold chicken stock
• 1 cup filtered water
• 4 pounds roasted, chopped Pueblo green chilies
• 1 (14.5 oz) can fire-roasted petite diced tomatoes
• 1 tablespoon salt (adjust to taste)
• 1 teaspoon freshly ground black pepper

Kitchen Utensil You’ll Need

1. Large stock pot or Dutch oven
2. Wooden spoon
3. Sharp knife and cutting board
4. Measuring cups and spoons
5. Ladle

Prep time: 20 minutes
Cook time: 1 hour 15 minutes

How to Make La Loma Denver Green Chili

Simply follow the steps given below to make your La Loma Denver Green Chili at home

1. Build the flavor base
Warm a splash of oil in a large stock pot over medium heat. Once the oil shimmers, add your diced pork (or beef, if you prefer). Let it sizzle and brown for 5–7 minutes. That golden crust forming on the bottom of the pot is pure flavor magic.

2. Sauté the aromatics
Push the meat to one side and add the onions and garlic. As they cook, the aroma will fill your kitchen and make it hard to wait. Continue until the onions are soft and translucent.

3. Create the foundation
Sprinkle flour over the meat and onion mixture. Stir well to coat everything evenly, then let it cook for a minute or two. This helps thicken the chili later and gives it that rich, nutty undertone.

4. Add the liquid
Pour in the cold chicken stock slowly, whisking as you go to avoid lumps. Add a cup of water and bring it all to a gentle boil. This is where your chili base really starts coming to life.

5. Stir in the heart of the dish
Now for the star ingredients: stir in roasted Pueblo green chilies and fire-roasted tomatoes. The pot instantly transforms into a vibrant, spicy stew. Season with salt and black pepper, tasting as you go until it’s just right.

6. Let it finish and serve
Choose your path: slide the pot into a 325°F oven and bake uncovered for 1–1½ hours, or let it simmer on the stovetop, stirring occasionally to keep it from sticking. Once done, let it rest a few minutes, then serve with warm tortillas, smothered burritos, or go Pueblo-classic by pouring it over a cheeseburger the legendary “slopper.”

Some Tasty Ways To Customize and Serve This La Loma Denver Green Chili

1. Smothered Burritos
Honestly, this is my go-to. A big bean and cheese burrito absolutely transforms when it’s covered in a ladle of hot green chili. It’s messy, but in the best way.

2. Over Eggs
We’ve poured it over scrambled eggs and even huevos rancheros. The chili adds that spicy kick that turns breakfast into something unforgettable.

3. The Famous Pueblo “Slopper”
This one is a classic. Picture a juicy cheeseburger drowned in green chili fork and knife required. The first time I tried it, I thought it was strange, but now I crave it all the time.

4. With Warm Tortillas
Sometimes simple is best. We’ll just serve a steaming bowl of chili with fresh tortillas on the side. Tear, dip, and scoop it’s comfort food at its purest.

5. Topping for Fries
Think chili cheese fries but with a Colorado twist. Pour some green chili over crispy fries, add a sprinkle of shredded cheese, and you’ve got instant comfort food.

6. Over Rice
On busy nights, we’ve spooned green chili over plain white rice. It soaks up all the flavor, and it’s hearty enough to stand alone as a full meal.

7. With Grilled Meats
We’ve tried it as a topping for grilled chicken and steak. The smoky flavor of the chili pairs so well with the char from the grill it almost feels like barbecue with a Southwest flair.

8. Enchilada Sauce
Instead of traditional red sauce, we’ve used this green chili to smother enchiladas. It makes them tangy, spicy, and completely addictive.

9. As a Soup on Its Own
Sometimes we forget all the pairings and just eat a big bowl of green chili by itself, maybe with a little cheese melted on top. It’s filling and so satisfying.

10. On Baked Potatoes
This one came from a leftover experiment. We poured some over a baked potato, added sour cream and cheese, and it was absolutely incredible like a loaded potato with a fiery twist.

Some Tips on This La Loma Denver Green Chili Recipe

1. Roast your chilies well – Roast them until the skin is blistered. This gives that smoky flavor.

2. Peel the skin off – After roasting, peel off the skin. It makes the chili taste smoother.

3. Use diced pork – Small pieces cook faster and stay tender.

4. Brown the pork first – This adds yummy flavor to the chili base.

5. Cook the onions slow – Let them get soft and see-through. It makes the chili sweet and tasty.

6. Add cold chicken stock – Cold stock keeps the sauce smooth, with no lumps.

7. Let it simmer – Slow cooking makes the flavors blend together. Be patient it’s worth it.

8. Taste and season – Add salt and pepper a little at a time. Taste as you go.

9. Serve it many ways – Try it with tortillas, over a burrito, or on a cheeseburger for a Pueblo slopper.

10. Save some for later – This chili tastes even better the next day. Store in the fridge or freezer for easy meals.

How to Store and Reheat La Loma Denver Green Chili

Leftover green chili keeps beautifully. Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, warm gently on the stovetop over low heat, adding a splash of chicken stock or water if it has thickened too much.

Common Queries on This La Loma Denver Green Chili Recipe

Here, we’ve got you covered with some common questions about the La Loma Denver Green Chili that people often ask.

1. I can use another chili instead if I do not have Pueblo green chilies?

Yeah! I’ve done this numerous times. If Pueblo can’t be found, Hatch or Anaheim works too. The flavor is just a little different, but it’s okay. I mix it in sometimes to have some of that Pueblo taste.

2. What will it taste, and can I have it less hot?

It’s hot and spicy spicy hot to induce a tingling sensation in your tongue. Should you want less heat, remove the seeds and inner ribs of the peppers. Use less hot peppers as well or replace milder varieties.

3. Why cold chicken stock and not hot?

I learned the cold stock trick so the flour thickener doesn’t clump. Clumps happen in hot stock. Cold stock + whisk = way smoother sauce.

4. May I replace ground pork with diced pork?

Absolutely. I like diced pork better as it offers more texture. However, ground pork cooks faster and is convenient to some individuals. Just cook time needs to be adjusted so it’s through and cooked.

5. What if I don’t have an oven or do not want to bake it?

It can be stove-cooked, simmering it down. Apply low heat, keep stirring frequently to not burn it at the bottom, and it cooks for about the same amount of time (1 to 1½ hours). It turns out just great.

6. Should you skin roasted peppers?

Yes, it’s good to peel it. Roasting results in blisters and separation of the skin. When they cool, strip it as far as you can. When pieces stick, it’s all right some texture’s good.

7. Why add flour (for roux) at all? Should I omit it?

The roux (flour toasted in pork and onions) thickens and has body to the chili. It’ll be too thin and watery without it, basically just a thin soup or stew. I do without it if I desire thin but I love it thick.

8. It will take how long to cook after I have added in the tomatoes and chilies?

At least an hour is okay. If you’re cooking it in a 325°F oven, let it run 1 to 1½ hours. Stovetop simmering, roughly the same time period. Slow cooking helps bring out flavor and makes pork tender.

9. Can I prep this in advance and reheat later, or freeze it?

This chili freezes beautifully and it’s good to prepare in advance. It often tastes better the next day, too. Keep in the refrigerator for up to 4 days. To preserve it for months, freeze in serving portions and thaw overnight in the refrigerator before re-heating.

10. What can I serve this chili with?

SO MANY! I like it in warm tortillas, in smothered burritos, or as a topping on a cheeseburger (Pueblo’s slopper). Good too over rice, over eggs as a breakfast, or just in a bowl topped with some fresh choices like onion or cilantro.

The La Loma Denver Green Chili Recipe isn’t just comfort food it’s a taste of Colorado’s heritage. With its smoky Pueblo chilies, tender pork (or beef), and rich, hearty broth, this dish is as versatile as it is unforgettable. Whether you’re smothering burritos, topping a burger, or serving it in a simple bowl with tortillas, it always delivers warmth and bold flavor.

If you’re new to green chili, this recipe is the perfect place to start. It’s approachable, flexible, and guaranteed to impress family and friends. Save this recipe to your favorites, pin it for later, or share it with someone who loves hearty, homemade comfort food. Once you try it, I promise you’ll come back to it again and again.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.