Pueblo Green Chiles Colorado: A Bold Local Flavor You Need to Try
When chile season hits Colorado, the buzz is usually around Hatch chiles from New Mexico, but here in our own backyard, there’s something just as special – Pueblo green chiles.
Pueblo green chiles are bold, locally grown, and packed with flavor. And at Tony’s Market, we’re proud to bring them in each year from some of the state’s most trusted small, family farms.
Here’s what makes Pueblo green chiles a true Colorado treasure and why you should try them if you haven’t already.
Grown in Colorado’s Pueblo Region
The story of Pueblo chiles starts in the Arkansas River Valley, where hot days and cool nights create ideal growing conditions. These chiles are typically planted in spring and harvested in late summer through early fall, just in time for peak roasting season.
At Tony’s, we source our Pueblo chiles from family-run farms based in and around Pueblo, Colorado. These growers have spent generations cultivating some of the most flavorful chiles in the US.
It’s not just about great peppers – it’s about supporting Colorado agriculture.
What Makes Pueblo Chiles Different?
While Hatch chiles are grown in southern New Mexico, Pueblo chiles are Colorado through and through, with characteristics that set them apart:
- Meatier texture – Pueblo varieties are thicker and heartier than most Hatch chiles.
- Bolder heat – While Hatch chiles range in heat, Pueblo chiles tend to pack more punch, especially when roasted.
- Distinct sweetness – The high-altitude growing conditions and rich Colorado soil give Pueblo chiles a unique flavor balance of heat and sweetness.
If you’ve only ever tried Hatch, Pueblo offers a whole new flavor experience.
A Source of Statewide Pride
In 2015, Colorado made it official: Pueblo chiles were named the state’s official chile pepper. The designation wasn’t just about flavor, it was a recognition of the crop’s deep ties to Colorado’s farming community and culinary culture.
Local festivals, farm stands, and roadside roasters all celebrate Pueblo chiles during the harvest season. It’s more than food, it’s tradition.
How to Use Pueblo Chiles
Pueblo chiles are incredibly versatile in the kitchen. Their robust flavor and thicker walls make them perfect for:
- Roasting and freezing for later
- Green chile stew
- Chile rellenos
- Grilled meats and burgers
- Salsas, sauces, and breakfast burritos
Roasted vs Raw Green Chiles: What’s the Difference and When to Use Each
Pro tip: Try them in a cheesy casserole, slow-cooked with pork, or chopped into cornbread batter for a spicy-sweet twist.
Where to Find Fresh-Roasted Pueblo Green Chiles in Colorado
Tony’s Market brings in fresh Pueblo green chiles every season in August and September, available raw or roasted by the bushel or quart. We roast on-site during live chile roast events and aim to make enough to last us all winter in our freezer section. Stop by, sample a few, and take some home!
Tony’s Annual Chile Roast is Back. Read more.