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Emily's Colorado Green Chili Recipe

Genexa Genexa 2017-11-17 11:46:00 -0800

Looking for some healthier alternatives this Thanksgiving? Check out some of our team members' favorite healthy home recipes and tell us which one you're going to try this year! Our VP of Marketing, Emily, decided to share her family's recipe for green chili. Here's how her family uses this untraditional dish to give their Thanksgiving a unique spin:

"Growing up in Colorado, green chili was a staple in my house in the winter. In early September, my parents and I would drive to the southern part of the state and buy barrels of freshly roast hatch green chiles. We stocked our freezer full! When I think of home, I think of watching football (go Broncos!) over bowls of spicy chili and fresh tortillas. For Thanksgiving, we usually pull some green chili out of the freezer and eat it for lunch while the rest of the meal cooks."

Colorado Green Chili with Hominy Recipe


  • 2 tablespoons extra virgin olive oil
  • 2½ pounds diced onions
  • 4 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • ½ cup flour
  • 8 cups vegetable stock
  • 2½ pounds chopped roasted green chiles
  • 2½ pounds diced tomatoes (along with juices)
  • 2 15-ounce cans white hominy, drained and rinsed
  • Salt and pepper, to taste

1. Heat oil in a very large pot over medium high heat and add onions; cook until they start to brown. Remove and set aside.

2. Combine olive oil and flour in the pot and stir together to make a roux. Cook for 3-5 minutes to remove the raw flour taste. Slowly whisk in the stock, a little at a time to prevent lumps, until all of the stock is incorporated.

3. Add the onions back along with the chiles, tomatoes and hominy. Stir together and simmer for 30-45 minutes to thicken and reduce slightly. Season with salt and pepper to taste and store in covered containers in the freezer until ready to use.

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