Colorado Green Chili
This recipe guides you through creating a rich Colorado Green Chili, featuring fire-roasted Hatch chile peppers. Aromatic onions and garlic are sautéed with tomatoes, vegetable broth, and robust spices, then simmered to meld flavors into a hearty, comforting stew.
Equipment
- 1 Baking Sheet For roasting Hatch chiles
- 1 Large Pot or Dutch Oven For simmering the chili
- 1 Chef's knife
- 1 Cutting Board
- 1 Tongs For handling hot chiles
Ingredients
Main
- 1 pound Hatch chile peppers
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced, or more to taste
- 1 14.5 ounce can diced tomatoes
- 1 tablespoon all-purpose flour
- 5 cups vegetable broth
- 2 tablespoons ground cumin
- 2 tablespoons chili powder or to taste
- 1 teaspoon salt
Instructions
- Preheat your broiler or grill for roasting the Hatch chile peppers.
- Place the Hatch chiles on a baking sheet and roast them until the skins are blackened and blistered on all sides, turning occasionally.
- Transfer the charred chiles to a bowl, cover tightly with plastic wrap, and let them sweat for 10-15 minutes.
- Once cooled, carefully peel the skins from the chiles, remove the stems and seeds (wear gloves!), and chop them.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the all-purpose flour to the pot and cook, stirring constantly, for 1-2 minutes to create a light roux.
- Pour in the diced tomatoes and vegetable broth. Stir in the ground cumin, chili powder, and salt, mixing well to combine and scrape up any browned bits from the bottom of the pot.
- Add the chopped Hatch chiles to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 45-60 minutes, stirring occasionally, to allow the flavors to deepen and the chili to thicken.
- Taste and adjust seasoning as needed, then serve hot.
Notes
When roasting the Hatch chiles, ensure they are well charred on all sides to develop a deep smoky flavor and facilitate easier peeling. After charring, immediately place them in a bowl and cover tightly with plastic wrap for 10-15 minutes to 'sweat'; this steams the skins off. Always wear gloves when handling chiles to avoid skin irritation. Toasting the flour briefly with the aromatics creates a light roux, which thickens the chili and eliminates any raw flour taste. For an enhanced flavor profile, bloom the ground cumin and chili powder in the hot oil with the onions before adding liquids; this releases their fat-soluble compounds, intensifying their aroma and taste.