Colorado Green Chile Review

Colorado green chile is the state’s true signature dish, and it’s its own animal — a thick, pork-studded, roasted-green-chile gravy that gets ladled (“smothered”) over burritos, eggs, burgers, and anything else that will hold still. It’s not New Mexico’s chile and it’s not a Tex-Mex sauce; it’s a soupy, meaty, comforting pour that every Colorado diner and Mexican joint makes a little differently, and locals are fiercely loyal to their spot. Denver green chile tends thinner and porkier; Pueblo’s, made with the local Mirasol pepper, runs chunkier and hotter. Either way, “smothered” is the most important word on any Colorado menu.