The first time I had a bowl of La Loma green chili, I didn’t say a word. I just kept eating. That smoky, slow-simmered stew -thick with tender beef, roasted Hatch green chile, and soft potatoes -hit like something I’d been missing without knowing it.
La Loma Restaurant in Denver became legendary for exactly this: a green chili that felt more like a hug than a side dish. Bold heat, deep savory broth, and that unmistakable roasted pepper flavor that coats every bite. Whether you’re a Colorado native chasing nostalgia or a first-timer curious what all the fuss is about, this La Loma green chili recipe delivers the real thing -straight from your own kitchen.
Note: This recipe makes a generous pot that tastes even better the next day, so don’t be shy about making a full batch.
What Is La Loma Green Chili and Why Do Fans Love It?
La Loma green chili is a Colorado-style green chili stew -not a soup, not a sauce, but something beautifully in between. It’s built on a foundation of fire-roasted Hatch green chiles, slow-braised beef, chunky potatoes, and a rich, lightly thickened broth that’s warming without being heavy.
What sets it apart from New Mexico green chile (which leans saucier and often uses pork) or Tex-Mex verde (which skews tangy with tomatillos) is its substance. Colorado-style green chili like La Loma’s is a meal unto itself -bold enough to eat with a spoon but thick enough to ladle over a breakfast burrito.
Fans love it because it hits every note at once: smoky, savory, mildly spicy, and deeply satisfying. It’s the kind of dish that earns a permanent spot in your winter rotation and becomes the thing people request when they visit your house.
The Nostalgic History Behind La Loma Green Chili
La Loma Restaurant opened in Denver, Colorado in 1974 and quickly became a beloved institution for Mexican-American cuisine with a Colorado twist. Tucked into a converted Victorian house in the Capitol Hill neighborhood, it earned a loyal following for decades -particularly for its signature green chili, which became a defining dish of the Denver food scene.
The restaurant drew generations of regulars who grew up ordering the same bowl every visit. When La Loma eventually closed its original location, it left a gap that many home cooks and food enthusiasts have been trying to fill ever since -which is exactly why “La Loma green chili recipe” remains one of the most searched copycat recipes in Colorado.
It’s worth noting that La Loma-style green chili is distinct from the saucier, New Mexican green chile used as a topping. This is a standalone stew -heartier, chunkier, and built to be a full meal. That distinction is what makes recreating it at home both a worthy challenge and, when you nail it, an incredibly rewarding one.
Key Ingredients That Give La Loma Green Chili Its Signature Flavor
Getting this recipe right comes down to a handful of ingredients doing serious work. Here’s what matters most:
Hatch Green Chile -This is non-negotiable. Roasted Hatch green chiles from New Mexico bring a smoky, fruity heat that no canned substitute fully replicates. Medium-hot is the sweet spot for balanced flavor. If fresh or frozen Hatch chiles aren’t available, Anaheim or Pueblo chiles are reasonable stand-ins.
Beef Stew Meat– The cut matters. Stew meat (typically chuck) has enough fat and connective tissue to break down beautifully during a long simmer, giving the broth body and the meat a melt-in-your-mouth texture.
Flour -Just a tablespoon and a half, stirred into the browned meat. This simple step thickens the stew naturally without making it gluey or heavy.
Beef Broth -Provides the savory backbone. Homemade is best, but a good quality store-bought broth works well. Chicken broth gives a lighter finish if preferred.
Tomatoes -Fresh chopped tomatoes add a slight acidity that balances the richness of the beef and the heat of the chiles.
Cumin -Optional, but a small pinch adds an earthy depth. Leave it out if you want a cleaner, more chile-forward flavor -both versions are excellent.
La Loma Green Chili Recipe Ingredients
| Ingredient | Quantity | Notes / Substitutions |
|---|---|---|
| Beef stew meat, cut into bite-sized pieces | 1.5 lbs | Chuck works best; can substitute pork shoulder or ground beef |
| Cooking oil | 2 tbsp | Vegetable, canola, or avocado oil |
| All-purpose flour | 1.5 tbsp | For thickening; use gluten-free flour 1:1 if needed |
| Medium onion, chopped | 1 | Yellow or white onion |
| Garlic cloves, minced | 3 | Fresh preferred; 1 tsp garlic powder in a pinch |
| Hatch green chile, roasted, peeled, chopped | 1.5 cups | Medium-hot; Anaheim or Pueblo chiles are substitutes |
| Medium tomatoes, chopped | 2 | Roma or vine-ripened; one 14 oz can diced tomato works |
| Potatoes, cubed | 4 medium | Russet or Yukon Gold; peel if preferred |
| Beef broth | 4 cups | Chicken or vegetable broth also works; water is a last resort |
| Salt | 1 tsp | Or to taste |
| Black pepper | ½ tsp | Or to taste |
| Ground cumin | ½ tsp | Optional -omit for a more classic, chile-forward flavor |
Tools You Need to Make La Loma Green Chili at Home
Kitchen Tools:
- Large heavy-bottomed pot or Dutch oven (6 qt recommended)
- Sharp chef’s knife
- Cutting board
- Wooden spoon or heat-safe spatula
- Ladle for serving
- Measuring cups and spoons
Preparation & Cooking Time:
- Prep time: 20 minutes
- Cook time: 60–75 minutes
- Total time: ~90 minutes
- Servings: 6–8
Steps to Make La Loma Green Chili
1. Prep all ingredients
Cube the potatoes into bite-sized pieces. Chop the tomatoes, onion, and roasted, peeled green chiles. Trim any excess fat from the stew meat and cut into uniform bite-sized pieces so they cook evenly.
2. Brown the beef
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer and let it sear undisturbed for 2–3 minutes before stirring. Brown on all sides. Work in batches if needed -don’t crowd the pan.
3. Add the flour
Once the meat is browned, sprinkle in the flour and stir well to coat all the pieces. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste. This step is what thickens the stew naturally.
4. Sauté onion and garlic
Add the chopped onion directly to the pot and stir, scraping up any browned bits from the bottom. Sauté for 2–3 minutes until softened, then add the minced garlic and cook for another 30–60 seconds until fragrant.
5. Add chile, tomatoes, and potatoes
Stir in the chopped roasted Hatch green chile and the fresh tomatoes. Add the cubed potatoes and stir to combine everything.
6. Season
Add the salt, black pepper, and cumin (if using). Stir to distribute the seasoning evenly throughout the pot.
7. Add broth and simmer
Pour in the beef broth, adding a splash more water if needed to cover all the ingredients. Bring to a boil over high heat, then reduce to low, cover, and simmer for 55–65 minutes -until the beef is very tender and the potatoes are soft and starting to break down slightly to thicken the broth.
8. Taste and serve
Taste and adjust salt if needed. Ladle into bowls with a generous portion of broth. Serve hot with warm flour tortillas.
For a hearty Southern meal, serve this La Loma Green Chili with Zatarain’s Red Beans And Rice Recipe. The rich beans, seasoned rice, and warm green chili make a filling combo that is great for family dinners.
Pro Tips for Getting the La Loma Green Chili Flavor Just Right
Don’t skip the sear. Browning the beef properly is the single most impactful step in this recipe. That caramelized crust creates flavor compounds (the Maillard reaction) that seep into the entire pot during the long simmer. Pale, grey meat gives you a flat, one-dimensional stew.
Use roasted Hatch chiles -not raw, not canned jalapeños. The roasting process chars the skin and deepens the sweetness of the pepper. If you’re roasting fresh chiles yourself, do it directly over a gas flame or under the broiler until blackened, then seal in a bag for 10 minutes before peeling. The extra step is worth every second.
Don’t rush the simmer. Low and slow is the rule. Simmering on medium or high heat will make the meat tough and the broth murky. A gentle, barely-bubbling simmer over 60+ minutes turns tough stew meat silky and allows the flavors to fully merge.
Let the potatoes do some of the thickening work. As they simmer, starchy potatoes naturally release into the broth, giving it body without adding more flour. If you want an even thicker stew, mash a few cubes against the side of the pot near the end of cooking.
Make it a day ahead. Like most braises and stews, La Loma green chili tastes markedly better on day two. Overnight refrigeration allows the fat to solidify (easy to skim off) and the flavors to deepen and meld considerably.
Taste before serving. Green chile heat varies batch to batch. Always taste near the end of cooking and adjust salt, pepper, and heat level before ladling.
Easy Variations to Customize This Green Chili Recipe
This recipe is flexible enough to adapt to your preferences without losing its essential character:
Pork green chili: Swap the beef stew meat for pork shoulder cut into cubes. Pork is the more traditional New Mexico choice and gives the stew a slightly sweeter, lighter flavor.
Ground beef version: Brown 1.5 lbs of ground beef in place of stew meat. The texture will be less chunky and more like a thick chili -great for spooning over burritos or fries.
Extra spicy: Use hot Hatch green chiles or add one diced jalapeño or serrano pepper along with the chiles in step 5.
No-potato version: Skip the potatoes for a saucier, thinner stew that works better as a topping or burrito filling.
Gluten-free: Substitute the all-purpose flour with a gluten-free 1:1 baking flour -it works just as well for thickening.
Vegetarian: Use vegetable broth, skip the meat entirely, and add an extra potato and a can of white beans for protein and body.
Best Ways to Serve La Loma Green Chili in Your Meals
La Loma green chili is one of those rare dishes that works beautifully in multiple roles -standalone meal, sauce, topping, or filling. Here’s how to put it to work:
In a bowl with tortillas. The most classic presentation. Ladle a generous serving into a wide bowl, make sure there’s plenty of broth, and serve with warm flour tortillas for dipping and scooping. Add a small dish of sour cream and shredded cheese on the side if you like.
As a breakfast burrito smotherer. Spoon a thick ladleful of green chili over a stuffed breakfast burrito -eggs, cheese, potatoes inside. This is the Denver way, and it is absolutely the right way to start a cold morning.
Over rice. A simple bowl of white or brown rice becomes a complete meal when topped with a ladle of green chili. The rice soaks up the broth and balances the heat.
Smothered enchiladas. Use the green chili as your enchilada sauce -spoon it generously over rolled corn tortillas filled with cheese or shredded chicken, then top with extra shredded cheese and broil until bubbly.
As a green chili burger topping. Spoon a small amount (with not too much broth) over a grilled beef patty on a toasted bun. Add pepper jack cheese. This is a Colorado classic.
Alongside scrambled eggs. A small side bowl of green chili next to scrambled or fried eggs is a quick, satisfying weekend breakfast that takes zero extra effort when you have leftovers.
With cornbread. A slightly sweet, dense cornbread is the perfect counterpoint to the smoky heat of the green chili. Crumble it in or serve on the side.
No matter how you serve it, green chili is a dish that rewards quantity. Make the full batch, use it multiple ways across the week, and enjoy watching it disappear faster than expected.
How to Store La Loma Green Chili and Keep It Fresh
Refrigerator: Allow the stew to cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 4–5 days. The flavors improve significantly by day two.
Freezer: Green chili freezes beautifully. Portion into freezer-safe containers or zip-lock bags (lay flat to save space) and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water to loosen the stew if it has thickened too much during storage. Microwave reheating works in a pinch -cover loosely and heat in 90-second intervals, stirring between each.
Nutrition Facts and Dietary Notes for La Loma Green Chili
Based on approximately 1.5 cups per serving (6 servings total). Values are estimates.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | ~320–360 kcal |
| Protein | ~26g |
| Carbohydrates | ~22g |
| Fat | ~12g |
| Fiber | ~3g |
| Sodium | ~580mg |
Dietary adaptations:
- Gluten-free: Use a 1:1 gluten-free flour substitute. All other ingredients are naturally gluten-free.
- Dairy-free: The base recipe contains no dairy.
- Lower carb / keto: Reduce or omit the potatoes and flour; the stew remains flavorful and satisfying with just the chile, meat, and broth.
- High protein: Beef stew meat makes this a protein-dense meal, well-suited to active diets.
Health highlights: Hatch green chiles are a natural source of vitamin C, capsaicin (an anti-inflammatory compound), and antioxidants. The beef provides iron and B vitamins, while the tomatoes contribute lycopene.
La Loma Green Chili Recipe
Ingredients
Method
- Cube the potatoes into bite-sized pieces. Chop the tomatoes, onion, and roasted, peeled green chiles. Trim any excess fat from the stew meat and cut into uniform bite-sized pieces so they cook evenly.
- Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer and let it sear undisturbed for 2–3 minutes before stirring. Brown on all sides. Work in batches if needed -don’t crowd the pan.
- Once the meat is browned, sprinkle in the flour and stir well to coat all the pieces. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste. This step is what thickens the stew naturally.
- Add the chopped onion directly to the pot and stir, scraping up any browned bits from the bottom. Sauté for 2–3 minutes until softened, then add the minced garlic and cook for another 30–60 seconds until fragrant.
- Stir in the chopped roasted Hatch green chile and the fresh tomatoes. Add the cubed potatoes and stir to combine everything.
- Add the salt, black pepper, and cumin (if using). Stir to distribute the seasoning evenly throughout the pot.
- Pour in the beef broth, adding a splash more water if needed to cover all the ingredients. Bring to a boil over high heat, then reduce to low, cover, and simmer for 55–65 minutes -until the beef is very tender and the potatoes are soft and starting to break down slightly to thicken the broth.
- Taste and adjust salt if needed. Ladle into bowls with a generous portion of broth. Serve hot with warm flour tortillas.
Video
Notes
Whether you’re a Denver local chasing a taste of La Loma’s original magic or discovering Colorado-style green chili for the first time, this recipe gives you everything you need to make a bowl worth remembering. It’s straightforward, deeply flavorful, and endlessly adaptable.
Give it a try and make it your own -adjust the heat, swap the protein, or throw it over a burrito the next morning. However you serve it, this La Loma green chili recipe is the kind of comfort food that earns a permanent place in your kitchen.
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