La Loma Green Chili Recipe

If you are looking for the ultimate comfort food, you have found it. This La Loma Green Chili Recipe is a true Colorado classic.

It is thick, savory, and packed with amazing flavor. Many people travel far just to taste this legendary dish.

Now, you can make it right in your own kitchen. This guide will show you how to create that signature taste easily. Get ready to enjoy a bowl of pure, spicy magic today!

What Makes This La Loma Green Chili Special

This recipe is special because it balances heat and flavor perfectly. Unlike some thin salsas, this green chili is hearty and filling. It uses tender pork and roasted green chilies for a deep, smoky taste.

The texture is smooth yet chunky enough to satisfy your hunger. It feels like a warm hug in a bowl. Many locals consider it the gold standard of Denver-style Mexican food. It is simple, honest, and incredibly delicious every single time.

Equipment List

• Large heavy-bottomed pot or Dutch oven
• Sharp kitchen knife
• Sturdy cutting board
• Wooden spoon for stirring
• Measuring cups and spoons
• Small bowl for the flour slurry
• Ladle for serving

Recipe Overview

• Recipe Name: La Loma Green Chili
• Servings: 6
• Prep Time: 20 mins
• Cook Time: 90 mins
• Total Time: 110 mins
• Course: Main Dish / Side Dish
• Cuisine: Mexican-American (Denver Style)
• Calories: 310 kcal per serving

Ingredients You Need for La Loma Green Chili Recipe

• 2 lbs pork shoulder, cut into small 1/2-inch cubes
• 2 tbsp vegetable oil
• 1 large white onion, finely chopped
• 3 cloves garlic, minced
• 2 cups roasted Hatch green chilies, chopped (mild or medium)
• 1 can (14.5 oz) diced tomatoes with juice
• 4 cups chicken broth (low sodium preferred)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 1/2 cup cold water

Step-by-Step Guide

1. Brown the Pork

Heat the oil in your large pot over medium-high heat. Add the pork cubes in batches. Cook until they are golden brown on all sides. This browning creates a very deep flavor for the base.

2. Sauté the Aromatics

Lower the heat to medium. Add the chopped onions to the pot with the pork drippings. Cook for five minutes until soft. Stir in the minced garlic and cook for one more minute.

3. Add the Spices

Sprinkle the dried oregano, cumin, salt, and black pepper over the meat and onions. Stir well to coat everything. Toasting the spices for a minute makes them smell absolutely wonderful in your kitchen.

4. Pour in Liquids

Pour the chicken broth and the can of diced tomatoes into the pot. Use your wooden spoon to scrape the bottom. This releases all the tasty brown bits into the liquid for better flavor.

5. Stir in Chilies

Add your chopped roasted green chilies to the pot. Stir them in thoroughly. If you like more heat, you can add a few chopped jalapeños now. Let the mixture reach a gentle simmer.

6. Slow Simmering

Turn the heat down to low. Cover the pot with a lid. Let it simmer gently for about 60 to 75 minutes. The pork should become very tender and easy to bite through.

7. Prepare the Slurry

In a small bowl, whisk the flour and cold water together. Make sure there are no lumps left. This mixture is called a slurry. It will help thicken your chili to the perfect consistency.

8. Thicken the Chili

Slowly pour the slurry into the simmering pot while stirring constantly. Let it cook for another 10 minutes without a lid. You will see the sauce turn thick, glossy, and very rich.

9. Final Seasoning Check

Taste your green chili carefully. Add more salt or pepper if you think it needs it. If it is too thick, add a splash of broth. Your homemade La Loma style chili is ready!

Expert Tips & Variations

• Choose the Right Chili: Use authentic Hatch green chilies if possible. They provide the best flavor profile.
• Pork Quality: Use pork shoulder or “butt.” It has enough fat to stay juicy during the long simmering process.
• Vegetarian Option: Swap the pork for extra beans or potatoes. Use vegetable broth instead of chicken broth.
• Roast Your Own: If using fresh chilies, roast them until the skin chars. Peel off the burnt skin before chopping.
• Control the Heat: Remove the seeds from the chilies for a milder version. Keep them for a spicy kick.
• Make it Ahead: This dish tastes even better the next day. The flavors have more time to meld together perfectly.

Interesting Facts About La Loma Green Chili

The original La Loma restaurant started in a small brick house. It became famous because of its family recipes passed down through generations.

Green chili is a staple in Colorado and New Mexico culture. However, the Denver style is unique because it is often thicker and used as a topping.

People put it on burritos, fries, and even eggs. It is more than just a soup; it is a versatile sauce that defines local comfort food.

Perfect Dishes to Serve With La Loma Green Chili

• Warm Flour Tortillas: Perfect for dipping and scooping up the thick sauce.
• Mexican Rice: A classic side that soaks up the spicy juices beautifully.
• Cheese Enchiladas: Smother these enchiladas with the green chili for a restaurant-style meal.
• Breakfast Burritos: Pour this chili over eggs and potatoes for the best breakfast ever.
• Tortilla Chips: Use the chili as a hearty dip for a crunchy snack.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container. It stays fresh for up to 4 days.
• Freezing: This chili freezes very well. Put it in freezer bags for up to 3 months.
• Thawing: Defrost frozen chili in the fridge overnight before you plan to eat it.
• Stovetop Reheating: Warm it in a pot over medium-low heat. Add a little water if it is too thick.
• Microwave Reheating: Heat in a microwave-safe bowl for 2 minutes. Stir halfway through to ensure even heating.

Nutrition Information

Nutrient	Amount per Serving
Calories	310 kcal
Total Fat	18g
Cholesterol	75mg
Sodium	850mg
Total Carbohydrates	12g
Protein	24g

Health Benefits

This La Loma Green Chili Recipe is packed with high-quality protein from the pork. Pork provides essential B vitamins and minerals like zinc.

Green chilies are a fantastic source of Vitamin C, which boosts your immune system. They also contain capsaicin, which can help speed up your metabolism.

Using fresh onions and garlic adds antioxidants to your diet. When made at home, you can control the salt levels. This makes it a much healthier choice than canned versions.

FAQs about La Loma Green Chili Recipe

Can I make this in a slow cooker?

Yes, you certainly can. Brown the meat first, then put everything except the slurry in the crockpot. Cook on low for 7 hours. Add the slurry at the very end to thicken it up.

What if I cannot find Hatch green chilies?

If Hatch chilies are not available, use Anaheim peppers instead. They have a similar mild flavor. You can also buy canned roasted green chilies at most local grocery stores for a quicker option.

Is this recipe very spicy?

The spice level depends mostly on the chilies you choose. You can buy mild, medium, or hot green chilies. If you follow the recipe with mild chilies, it is very family-friendly and not too hot.

How do I make the chili thicker?

If it is still too thin after the slurry, let it simmer longer without a lid. This allows the extra moisture to evaporate. You can also mash a few of the pork bits to release starch.

Final Thoughts

Making this La Loma Green Chili Recipe at home is a rewarding experience. Your kitchen will smell amazing, and your family will love the hearty taste.

It is the perfect meal for chilly nights or game day gatherings. Don’t be afraid to adjust the heat to your liking.

Cooking is all about making it your own. Once you try this, you might never go back to store-bought chili again. Enjoy every flavorful bite of your homemade masterpiece!