What is Colorado style green chili?  There are two classic styles of green chili in the Colorado area: New Mexico style and Colorado style.  

New Mexico style is typically make with lots and lots of green chiles, and sometimes tomatilloes, and chunks of pork.  It can be thick or very soupy, but it is usually made without any thickener.  It never has tomatoes in it.

Colorado style is made with tomatoes as well as green chiles and is also thickened, usually with flour or corn flour.

If you add a starch, like potatoes or hominy, then the dish is called green chili stew.  If you look at the International Chili Society official competitions, you will see that they stick to the basic New Mexico style and do not allow the addition of beans or hominy.

(For more champion green chili recipes, go to DenverGreenChili.com)

Ingredients:

2 pounds cubed pork

1 tbsp garlic, minced (~2 cloves)

1/4 tsp pepper

3 tbsp flour

2 cups diced fresh tomatoes (or a 14 oz can)

1 14 oz can chicken broth

1 cup water

2 1/2 cups diced green chiles (~20)

2 cups diced onion

salt & pepper to taste

Preparation:

1. Brown pork, garlic, and pepper in skillet.

2. Add flour, stir, and cook 2 more minutes.

3. Put all ingredients in a crockpot and cook on low 2 to 3 hours.

Serves: 8 to 10