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Where to get the best green chili in Denver?

I just put up a web site all about green chile (peppers) and green chili (the dish) at http://denvergreenchili.com and I'm trying to build a good page on the best restaurants for green chili. I've started with recommendations from the Denver Post and Westword, but I'd like to hear some direct recommendations.

Then I'm planning on a tasting party followed by writing reviews. Anyone interested?

The page I'm working on is http://denvergreenchili.com/eatingout...

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  1. I've often been confused about green chile in the Southwest. It seems as though in SoCal and AZ, chile verde is often simply a green sauce with no meat. In Colorado, it's often chock full of pork, which makes a huge difference. A simple burrito with green sauce in some parts of the country is presented like a salsa sauce to wet the tortilla. A condiment. In other places, a burrito ordered with green chile is an entirely different meal... the tortilla, etc. is there to help mop up the meaty chunks of chile. Then you have the hearty green chile which stands alone as a meal... pretty much like a stew/soup. My fave way is the chunky pork style on a bean burrito. Or an egg burrito (for brekkies). I'm not sure, however, if it makes sense to smother a meat-based burrito in the same way, as you'd have competing flavors of meat. Maybe that's why many eateries offer the meaatless, sauce option.

    5 Replies
    1. re: tastyjon

      I am also confused. But I think you have green chili wrong for SoCal and the Southwest though I haven't had much green chili in LA or SD. I think it is just sauce in New Mexico, but at least here in Yuma, green chili always has meat - usually pork, but sometimes beef. Also here, some green chili is mostly flavored by tomatillos, but older, more local style places serve minced or coarsely ground beef with numerous mild chopped green chilies (or dried green chili powder) and actually include flecks of tomato, but no tomatillos.

      That's one reason why I usually order green chili when I go to a recently opened Mexican restaurant, so I can see what variations they present.

      ed

      1. re: tastyjon

        Jack n Grill is great for New Mexican style chili, If you have not tried Salsa's (formerly Mi Cabana) on 44th and Wadsworth Blvd, in WheatRidge, you are depriving yourself of some very tastey chili. Just a small dive but the dives in my experience are by far the best. The Green Chili plate with a Negra Modelo will do the trick just fine! Worth the visit!

        1. re: greaseylee

          Just returned from lunch at Salsa's, inspired by greaseylee's post. I hadn't been there since it was Mi Cabana. I'm a sucker for chile rellenos, so I had that instead of the green chile plate, but the chile certainly lived up to the recommendation. I wouldn't dare venture into the "Best of..." debate, but Salsa's would be a contender. A while back, the Post critic claimed that the best he had had (at the time) was Las Cazuelas on W. Mississippi. It's similar to Jack-n-Grill or Efrain's (also one of my favorites - No. 2 plate, hottest thing on the menu - you remember it for days...), unthickened with large chunks of pork and intensely flavored broth. Salsa's green chile is thick and flavorful. Definitely worth a try if you're on the west side of Denver.

        2. re: tastyjon

          Chile verde in AZ is definitely full of pork.

          1. re: tastyjon

            tastyjon, I think you are talking about green Chile salsa that has no meat, I had my first green chili verde in 1950 in Tucson, AZ. My husband hired an attorney whose wife was from Mexico and she taught me how to make it. It was a long time getting to the midwest and not sure you can find in NY yet! But it is alive and cooking in Denver and Tucson!!

          2. My fave will always be Jack N Grill.

            1. I agree. Jack N Grill. And I'm not usually a green chili fan.

              1. Jack N Grill is good, but the green chile there is second best. Efrains on 63rd and Arapahoe in Boulder has the best verde in the Denver metro. Fresh, great Anaheim and jalapeno heat with perfect chunks of pork. The verde burrito is my favorite way to have it, they have a bowl option.
                Jack N Grill chile is best over the calabasitas burrito. The tastes really shine when combined.

                Your page mentions Brewery Bar...skip it. It's a greasy version. You can get some chile verde out of a can and add some Dave's Insanity, it'd be the same thing.

                If/when you organize a tasting tour, let me know. I'd be in.

                TNC

                1 Reply
                1. re: TNC

                  Ok I heard so much about Efrain's had to give it a try. I must say I was not dissapointed. For this style of Chili it is definitely up there with the best! Reminded me a bit of Brewery Bar but this stuff was amazingly hot! I will go back without a doubt. My favorite still tends to be more of a gravy style but let's face it, Greasey Lee loves Cheelay and can't get enough! Efrain's is GREAT and highly recommended!

                2. Jack-n-Grill had decent food, but on our first and only visit, we saw an owner/manager park, blocking both handicapped spaces. The company didn't even respond to a letter (they have no email that we could find).

                  We were at Jack-n-Grill's second location (on E. 40th), and saw some truly obnoxious behavior by an owner or manager.

                  We saw a guy in a big white Yukon zip right up between the two empty handicapped parking spaces, and park directly on the striped area between them. It seemed that this guy was actually somebody in charge of the restaurant, either an owner or an off-duty manager, as he spent about 30 minutes chatting with the staff, going behind the bar, etc.
                  For some reason, he left for a few minutes, came back with a couple of passengers, and parked exactly as before. Total time blocking the handicapped spaces: probably 30 minutes.

                  The striped area is used for unloading wheelchairs, etc. Parking like that, between the two marked handicapped spaces, effectively prevented their use. Furthermore, I didn't notice, but no doubt the Yukon was also blocking the ramp area in the sidewalk. So even if someone in a wheelchair managed to park and unload somewhere else, they would have had to find another ramp, just to get to the door.

                  We were disgusted by this behavior of a manager/owner who was too lazy to park 5, 10, 20 spaces away, and who didn't care about any handicapped patrons who might show up.

                  robvbrowning at yahoo dot com

                  1 Reply
                  1. re: RobVBrowning

                    Rob -- Just so there's no confusion about ownership/management, the Jack-n-Grill that you're referring to on E. 40th Avenue was NEVER owned by Jack Martinez, who is the sole owner of the original Jack-n-Grill on Federal.

                    And for the record, the E. 40th Avenue Jack-n-Grill closed months ago.

                  2. Don't forget the original Efrain's in downtown Lafayette.

                    As for chile roasters, edgerdemain, when you get past Federal, there's always one at the Boulder County Farmers Market too. Prices are, not surprisingly, higher than the Denver roasters, where you can be a big paper bag full of still-hot roasted chiles for a song. I love the way the car smells on the way home. But the farmers' market is within walking distance, and I go there to buy other produce too. The dad and his hard-working teenage son run the Boulder operation, not unlike those on Federal.

                    Went to your site and will return. Also will link to it on my http://culinary-colorado.blogspot.com.

                    2 Replies
                    1. re: ClaireWalter

                      Claire, I'd like to see your blog, but that link doesn't work?

                    2. Without a doubt the best chilis are in Pueblo, it is well worth the drive south. Pueblo chilis are only grown on the mesa in Pueblo and are the best!!! All the farms here grow them as well as Anehiem, pablano, big jim, puya, ancho, Fresno, and cherry. Make no doiubt Pueblo, Co has the best selection of chilis

                      1 Reply
                      1. re: jdchiliman

                        I think the OP wanted green chili, as in the New Mexican-style soup or stew, and not green chilis as in the vegetable. Although I will be sure to pick up some chilis next time I am in Puebloe.

                      2. My favorite green chili was from Chubby's in Denver. The smothered bean burrito with chicharones, in my opinion, has no rivals. Since relocating to Wisconsin I have Chubby's green chili sent frozen to me regularly. Good luck with the page.

                        1. One place. Santiago's. Don't listen to these other posters. Santiago's has the best.

                          FACT
                          END OF STORY

                          1 Reply
                          1. re: dhedges53

                            Shutting down discussion is not a very Chowish move. Could you elaborate on what makes Santiago's the best?

                          2. This is very interesting...on the home cooking front, do you have as a theory as to why so many of the award-winning recipes take shortcuts (e.g. canned enchilada sauce, canned broth, garlic powder)? I'd be interested in tasting from-scratch recipes side by side with these.
                            As for green chile recs, I'm just learning my way around here but my SO would insist on El Taco de Mexico. And though I'm new I'm already a little shocked to see Campus Lounge and CityGrille on the Post/Westword lists...do others support these claims or are they typical bones being thrown to print-media advertisers?

                            3 Replies
                            1. re: tatamagouche

                              But, also, if you're suggesting a green chile crawl, I'd join you! I think you have to do that as a Sticky Post or something...

                              1. re: tatamagouche

                                I would be very interesting in joining as well! I just moved to Denver about 2 weeks ago and am looking for great food finds and to meet other foodies. I'm hoping you are thinking beginning of October as I will be in NYC for the next two weeks! Let us know!

                              2. re: tatamagouche

                                CityGrille's is appallingly bad. Shocking.

                                Best green chile in a Jewish (not Kosher though) Deli is at Zaidy's in Cherry Creek. It's actually pretty good, just durprising to me to see it in a joint more famous for their matzoh ball soup. They also have a good red chili, though not forTexas chili purists due to unapologetic breaking of the no-bean rule.

                                I'll join in the chorus for Jack n Grill. Thanks for the reminder to go back to El Taco de Mexico.

                              3. i live in LA now but my 3 favorite places in Denver for Green Chili were La Fiesta on 23rd and Champa, La Loma (dont know the address) and the Original Chubby's 84th and Huron. Jack and Jills was very good, but for my taste and what i grew up on i would have to stick with my choices. All 3 places have been around for many many many years and the test of time usuall tells all. If you care to try the first on my list the smoothered tacos at La Fiesta are legendary. La Lomas smoothered Stuffed Sopapilla is amazing and Chubbies double chili cheese burgers rule!

                                After reading all the comments on this page i have come to the conclusion that there is no one here that knows anything about green chili.

                                I miss really green chili since ive moved to LA. Ive tried many restaurants out here that claim they have green chili but nothing comes close to what the 3 restarurants have that i have listed above.

                                3 Replies
                                1. re: ryanzimm13

                                  It is interesting that you mentioned "La Fiesta". It is truly one of the greatest, and least known, Mexican restaurants in Denver. But, at lunch only. It is way too dangerous a neighborhood at night.

                                  1. re: dhedges53

                                    Given the crowds at La Fiesta for lunch, I would say it is pretty well known. That neighborhood has cleaned up quite a bit, so I wouldn't feel uncomfortable eating there at night. And, honestly, it may have been great 15 years ago, but I don't think it is close to great now, unless grease and a judicious use of Velveeta are the standards for good Mexican these days.

                                    1. re: Megiac

                                      The last time I ate there was about a year ago. And it was not great, it was superior. And, when I left, the manager pointed out a blood stain on the sidewalk, from the previous week, that occured, at night, when some Mexican Nationals got into it.

                                      Hope this helps.

                                2. The foggy replies here are incredulous. Go to the Cherry Cricket on 2nd Ave and order "a bowl of green". It will arrive with two hottened flour tortillas; it is the gold standard for green. Chilies, pork, etc = heat which will induce sweat such that your face will look like a glazed doughnut and your eyes are tearing and you can't drive for 20 minutes. But you will be back to do it again, soon.

                                  1 Reply
                                  1. re: Veggo

                                    I agree that Pueblo has the best green chiles around, and if you want to stock up, go the the Chile Festival in September. A blast! People go from all over the country to get Pueblo Green Chiles and to go to one of the local Mexican restaurants. Now, I like to think of myself as a green chili expert. If you want the best green chile and Mexican food in denver (not to mention a great margarita) then you need to go to Benny's. I think it is on 6th or 8th and Grant or something like that. Oh yeah, if the chile sauce is too hot, you need to drink some milk, it is the best way to relieve some of the burn.

                                  2. Kermitt's at 6th and I70 has the best green chilli!

                                    1. I agree with the poster about Santiagos. Try their breakfast burrito for $2 and I guarantee you'll be back. I'm also a fan of the green chile at El Jardin in Commerce City plus they've got a nice patio. Not a great part of town.

                                      1. Denver green chili is really good in a lot of places around the Denver area. I lived in Lafayette before I moved to Pueblo and I really like Efrains and Santiagos. Since I came to Pueblo I have found that Santiagos is in the frozen section at some grocery stores, but what I have discovered even more convenient and just as good or better for pork green chili is the Mauro's Farms Pork Green Chili in the frozen section at Loaf n Jug convenient stores. Plus Maruo's Farms have fresh daily burritos and breakfast burritos with green chili. With the quart size frozen green chili, I just heat it up in a pan on the stove. It's delicious! Really! Try some, its made here in Southern Colorado and found in almost any Loaf n Jug Store.

                                        1 Reply
                                        1. re: patsays

                                          Thanks for the info. This was an exciting lead for me. After some searching I found out it's Maruo's Kitchen (not Farms) and, in fact, you can order it and have it shipped frozen. Information available here: http://tedmauro.com/mexicanfood.html

                                          I have not ordered anything yet, but, if and when I do, I'll report back.

                                        2. I love how eveyone's tastes are so different. Taste really is subjective. My personal favorite green chili is in Wyoming, so that doesn't help, but if you ever organize a tasting party or something similar, count me in too.

                                          1. I've found the best green chili to be at Annie's Cafe. It used to be located at 8th/Colorado however they just moved their location to the Congress Park neighborhood where the old Goodfriends Restaurant used to be. I also really like the green chili at Brewery Bar. They have 3 locations in the metro area--the original being on Kalamath (at around 4th, I believe). I was able to get the recipe for Annie's a few years ago. I'd LOVE to be able to find this recipe from Brewry Bar. Good stuff!

                                            1 Reply
                                            1. re: MikeynDnvr

                                              Brewery Bar II is at Kalamath and 2nd Ave.

                                            2. We've lived in the Phoenix area for nearly seven years and still haven't found green chili to suit our tastes. In Denver a couple of our favorite places were La Casa De Manuel (we call it Dirty Manny's) on Larimer at about 30th St . Soupy with huge chunks of pork, great beans too. La Cueva on east Colfax at about Dayton. Very hot but full of flavor, they make it vegeterian or with pork. Also soupy style.
                                              Both are small family owned places.

                                              2 Replies
                                              1. re: chimay5

                                                Always opinionated Jason Sheehan at Westword throws his two cents into the best green chile in Denver discussion on today's Cafe Society blog:
                                                http://blogs.westword.com/cafesociety...

                                                1. re: Pastajohn

                                                  I don't think we can fault Mr. Sheehan for being opinionated. Having opinions and telling us about them is, after all, his job. What I object to is his rapt fascination with himself and his own colorful past. Some of his columns are halfway done before they finally get to the subject of (oh yeah) food and restaurants. Enough with the autobiography, Jason.

                                              2. I've lived in Denver for 53 years and have been to a lot of great Mexican restaurants. The best green chili I've had is at La Casa Del Rey in commerce city. This next one may surprise you also. It's the War Horse Inn on maine st in Parker. I was telling the chef there that he made an excellent green chili. He said his secret was in the roux that he made starting with lard.

                                                5 Replies
                                                1. re: dhagan

                                                  Is that super-unusual (starting with lard)? I mean, I imagine that has some historical precedent, no?

                                                  Which isn't to say it doesn't sound awesome.

                                                  1. re: tatamagouche

                                                    I know, huh! I'm no chef but love to cook and eat. This was really amazing chili. If you ever get a chance, go out there and try it. They've been there for 25 years so it's stood the test of time.

                                                    1. re: tatamagouche

                                                      There's an old school place (over 60 years in biz) down here that I am sure makes a lard roux flavored with dried green chili powder and black pepper (just my guess, but it really tastes like a slightly green chile flavored gravy and is actually brown in color) as the base for the green chile. It is filled with coarsely ground beef. The recipe comes from an old AZMex family that learned there was money in selling "Mexican" food to gringos. No beans ever in green chile in Yuma.

                                                       
                                                      1. re: Ed Dibble

                                                        Where's "down here"? Yuma? What's the place called?

                                                        Beans in green chile?! Who does that?

                                                        1. re: tatamagouche

                                                          The place is called Chretin's. But recently purchased by a new family that is changing some of the recipes.

                                                          Also in Yuma, we have a new place located in an independent grocery selling savory bean soups of various kinds. Some (like the pollo verde) have green chile and meatin the pinto bean soup. But it is sold as bean soup, not green chile.

                                                  2. I live in Northern CO... can't find good green chili up here so I make it myself. Santiago's is ok. They taste a little generic to me. The old school Chubby's off of 38th & Lipan has better chili than Santiago's. The best I've ever had was the "Volcano Chili" at Dos Hombres in Colorado Springs. After the first bite, your eyebrows were dripping. :) They closed years ago. Of the places that are open still, the best one is Jus Burritos. It is a very small place. They have 3 round tables outside & nowhere to sit inside. It's about a 40 minute drive for me but I go there every Saturday. Jus Burritos is in Broomfield off of 120th. Try there chicken & potato burrito (no eggs) with cheese & hot green chili. The chili has a little kick but its just right. I've been going there for a few years & everyone that I have try the place loves it.

                                                    1 Reply
                                                    1. re: crazytom

                                                      You might want to try Consuelos on Elizabeth. She is a sister to the originator of Santiagos. They are also from New Mexico. I used to go up to Ft Collins once a month on business. I made it a point to eat there.

                                                    2. the best is to drive to Pueblo or to make it yourself.
                                                      unfortunately.
                                                      lots of great places here in P-town!

                                                      3 Replies
                                                      1. re: honeyshrimp

                                                        Well, that's rather a blanket statement. Why is it so much better in Pueblo than in Denver, pray tell?

                                                        1. re: tatamagouche

                                                          sorry! just saw this when I got new posts in my email.
                                                          I think it had been said.....but the best chiles are grown in Pueblo out on the Mesa.
                                                          love Romero's cafe.....award winning at Chile festival for years. Mill Stop is overrated. Sunset bar/grill or Coors tavern would be a great place for a slopper (burger + fries smothered in it).
                                                          If I can ever put the baby down i can tell you how to make some at home. You need good chiles though.
                                                          I recommend Milberger farms in Pueblo.....everyone has an opinion though. I like it really hot.

                                                          (edited for spelling)

                                                          -----
                                                          Mill Stop Cafe
                                                          317 Bay State Ave, Pueblo, CO 81004

                                                          1. re: honeyshrimp

                                                            I know how to make my own, but I was curious as to your claim about Pueblo vs. Denver—crop point of origin is a fair reason to say so! Too bad I was driving through just yesterday. Next time.

                                                      2. Little Anitas from Albuquerque tops my list of green chili places. The stuff sopapillas are to die for. Get something else and a small basket appears with honey. I lived in NM for many years and it is like going home

                                                        -----
                                                        Little Anita's
                                                        5545 Wadsworth Byp, Arvada, CO 80002

                                                        5 Replies
                                                        1. re: auroragirl

                                                          This is a tangent, but does anyone know where to buy good lard in Boulder?

                                                          1. re: vanillagrrl

                                                            Can't offer an endorsement, vanillagirl, but I found this for you: http://www.yelp.com/biz/a-b-fruteria-...

                                                            1. re: auroragirl

                                                              Little Anita's is also on S. Colorado Blvd in Denver, and in Centennial, too. Good, fresh, and thrifty.

                                                              -----
                                                              Little Anita's
                                                              5545 Wadsworth Byp, Arvada, CO 80002

                                                              1. re: auroragirl

                                                                I was in Golden a couple of weeks back on business and went for a late breakfast to this joint. I found it somewhat satisfying but not much more. The place is formica heaven, I hated the fast food decor. Service was excellent as they kept my cofee cup filled. I got a breakfast platter that included two eggs with green chili. There was way to little of the chile and it didn't taste any different then most places that serve it that are not known for this dish. The pork adovado was outstanding as were the sopapillas. The tortilla was a disgrace as were the shredded barely cooked potatoes. The view of the bus station was not particularly welcome. My sister and her family live in Boulder and when we visit we always make a trip to Efrains in Lafyette, I love that place.

                                                              2. Csas Del Rey in Commerce City has some of the tastiest around. I brought a friend for lunch who said he wasn't hungary and he could not stop eating.

                                                                1. I think I have to agree with some of the posters before...my current fav for green chili is Santiago's. It could be more of a thicker, meatier stew consistency but as far as FLAVOR...IT HAS A LOT! I think if you want to make your own---definitely consider picking your own chilis in Pueblo. Many of the farmers will give you a bushel to pick your own.

                                                                  1. I like the website very much! Your list of local restaurants is fairly complete as well and the reciples are great too. Would like to see more infomraiton aboutwhere to buy fresh roasted chilis in the Denver area. Great work !!

                                                                    1 Reply
                                                                    1. re: greaseylee

                                                                      In a couple of months, you won't be able to miss roasted chile stands. All along major blvds. like Federal.

                                                                    2. Did you ever conduct your tasting party? I would be interested to know more or get some feedback on that if you have already done it.

                                                                      1. Does anyone remember the restaurant at Evans and Santa Fe in Denver, CO? Can not remember name of it....left Denver 35 years ago! HELP!

                                                                        1 Reply
                                                                        1. re: PogoPatti

                                                                          The diner - Breakfast King. A classic.

                                                                          -----
                                                                          Breakfast King
                                                                          1100 S Santa Fe Dr, Denver, CO 80223

                                                                        2. I know this sounds weird, but Bull and Bush has awesome green chili. City Grille touted that it had great green chili - it's horrible. Tastes like sweet BBQ sauce.

                                                                          -----
                                                                          City Grille
                                                                          321 E Colfax Ave, Denver, CO 80203

                                                                          1. I make my own green chilli and like it best,however,Old Mexico City Cafe at 21st and Larimer has the next best thing.!!Try it you'll like it I promise.

                                                                            -----
                                                                            Mexico City Restaurant
                                                                            2115 Larimer St, Denver, CO 80205

                                                                            1. In my opinion, El Taco de Mexico has the best green chili in Denver.

                                                                              -----
                                                                              El Taco
                                                                              2300 Harrison Ave, Butte, MT 59701

                                                                              5 Replies
                                                                              1. re: eatdenver

                                                                                I will have to try El Taco. If any of you are wondering... A few of the Chubby's have closed & are now called "Bubba Chino's". Their Chili tastes just like (The Original) Chubby's. This is a great list! I plan to visit every place that has been posted.

                                                                                -----
                                                                                El Taco
                                                                                2300 Harrison Ave, Butte, MT 59701

                                                                                1. re: crazytom

                                                                                  Great idea, crazytom! Be sure to post your results, since this list has discussed great places that have gone to that great green chili beyond. And there are always exciting new places, like Chile Verde on Tejon at 37th. Opened a couple of years ago and still here - really good food, including the namesake. Looking forward to your discoveries.

                                                                                  1. re: crazytom

                                                                                    @crazytom- I went to Bubba Chino's yesterday for the first time (the original at 1st & Federal). As predicted it was very similar to Chubby's. They offer "extra hot" which is just what I needed. I had beef and bean smothered burro with a side of fries. Greasy.. delicious.. spicy... the beef in the burrito had been cooked perfectly- crispy on the edges.. it was very cheesy.. it was very unhealthy.. and I was in heaven. My brow was sweating.

                                                                                    I loved it- can't wait to revisit for a gilled breakfast burrito.

                                                                                    -----
                                                                                    Bubba Chinos
                                                                                    201 S Main St, Brighton, CO 80601

                                                                                    1. re: e_bone

                                                                                      Some of the hottest - and best - green chili I've had recently was at the Brewery Bar II on Kalamath just north of Alameda. It really gets crowded at lunch, a sure sign that it's good.

                                                                                      -----
                                                                                      Brewery Bar II
                                                                                      150 Kalamath St, Denver, CO 80223

                                                                                      1. re: Brewncue

                                                                                        I like the chile okay, but the rest of the food I've had there has been pretty awful. Be curious to know what else you order so I can avoid the rest...recs?

                                                                                2. I just make a big batch of pork green chile and it freezes really well so I can get my green chile fix on demand. Not really that complicated to make. When the Hatch chiles come in the fall, my family buys a couple of bushels, roasts and peels them while watching the Bronco game. Then we all have chiles to get through the long winter. It is invariably better than any restaurant stuff as it is custom-made the way I like it and I like the Hatch Hot chiles. Restaurants seem to tone it down a bit to feed a mass market (I like it hot and I like a lot of chile in my recipe because I like the flavor as well).

                                                                                  16 Replies
                                                                                  1. re: LorenM

                                                                                    I don't know if that generalization holds, at least in Denver. Some restaurants that don't specialize in the stuff may tone it down, but there are plenty of taquerias etc. that aren't catering to a mass market and make it damned hot.

                                                                                    1. re: tatamagouche

                                                                                      They may make it hot but I like it HOT!!! Really, there are 2 different styles- restaurant hot and how I like it, which is probably too hot for general consumption. This is how my family makes it at home since I was born.I appreciate a restaurant that tries but it is never like home.

                                                                                      1. re: LorenM

                                                                                        I'm not sure where you live but if you're ever in Cheyenne, WY, you should try The Tortilla Factory's hot green chile. I like my green chile hot & theirs is the only one I've ever had had I cannot eat, it's that hot. I'm talking about nose running, skin sweating, mouth burning hot. They have a milder version for people who like green chile but not the heat.

                                                                                        -----
                                                                                        Tortilla Factory
                                                                                        715 S Greeley Hwy, Cheyenne, WY 82007

                                                                                        1. re: jcattles

                                                                                          I am in the Denver area so just a couple of hours away. I will definitely look them up next time I am up that way!

                                                                                          1. re: LorenM

                                                                                            Loren, this is a pretty old thread, but have you tried a bowl of green at the Cherry Cricket?

                                                                                            -----
                                                                                            Cherry Cricket
                                                                                            2641 E 2nd Ave, Denver, CO 80206

                                                                                            1. re: Veggo

                                                                                              Not a bowl but have had a green chile (chiles only) cheeseburger there- delicious! Come to think of it, I did have a smothered burrito, or Mexican hamburger or something similar there many years ago but it was so long ago I actually don't recall the chile. I assume with their reputation, it is probably pretty decent?

                                                                                              1. re: LorenM

                                                                                                The Cricket began in 1945 by Mary Zimmerman. It bounced around among owners and I knew it best when Eli McGuire bought it some time after Bernard " Duffy " (a character) had it a while, in the late 80's. Eli's untimely death in 2000 brought a giant pause to Cherry Creek North. She was very popular and a hero to the working man, even as CCN was becoming very high-brow. Hickenlooper's downtown brew pub was at the same time quickly popular and profitable, which powered up his political aspirations and his ability to buy the Cricket and he has been a diligent owner, mayor, and governor since. And he has the correct political instincts not to tinker with the time-tested recipe for Cricket's green.

                                                                                        2. re: LorenM

                                                                                          @LorenM- how do you get heat into the bowl at home? Dynamite chilies? I am always looking for more heat with the adding chile extract (feels like cheating) or habaneros (flavor doesn't taste right in Green). I, like you, love blazing Green Chile and have a hard time getting the knob up to 11.

                                                                                          1. re: e_bone

                                                                                            @E-Bone - Try picking up some 'Ghost Chili' You will not need to add any extract at all. I made a batch with it last month. VERY hot!!! That along with habaneros, sea salt, tomatillos, hot (hatch) fire roated green chili's, jalapeno's, 1/2 pound of pork, 1 cup of flour, 1/2 red onion, & 1 very small garlic clove. I use chicken (about 40oz) stock for the base.. I don't put the flour until the next day. I let all of the ingredients cook overnight in a croc pot. I never use black pepper. I think that ruins the taste.

                                                                                            Oh! If you have trouble finding fresh green chili's, go to the 'Mile High Flea Market' I was there last weekend.. have not been there in years.. didn't know they call it 'The Market Place' now. I saw a few people roasting chili's.

                                                                                            1. re: crazytom

                                                                                              Where do you find "ghost chili" and what is it, Tom? PogoPatti

                                                                                              1. re: PogoPatti

                                                                                                Be careful with it... VERY hot!!

                                                                                                http://en.m.wikipedia.org/wiki/Naga_J...

                                                                                                I have a friend in Wyoming that grows it, but you can find it at the Savory Spice Market. They have dried ones so I'm not sure about the flavor.

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                                                                                                Savory Spice Shop
                                                                                                1537 Platte St, Denver, CO 80202

                                                                                                1. re: crazytom

                                                                                                  Thank you, ebone. I'll be careful but I like heat...will let you know how it comes out!

                                                                                            2. re: e_bone

                                                                                              I use Hatch Hot and a LOT of them which is usually pretty spicy (like almost as much chile as pork in a batch), I will also use fresh serranos (quite a bit hotter than jalapeno) to add spice and like the flavor they add also. I also have a dynamite red chile/ Thai chile spice blend I made that will blow your socks off just adding a pinch to anything. Sometimes the chiles alone will make a grown man cry but only the fresh ones brought up from NM. The grocery store chiles always need some doctoring. I cook the pork with the chiles and onions so the flavor gets absorbed somewhat into the meat. and use only a little stock as I like a really thick potent batch. 40 oz stock per 1/2 lb of meat seems like waaay too much for me, therefore thickening is usually not necessary in my batches but everyone makes it different including every member of my family so there isn't really a right/ wrong way to do it, I guess.

                                                                                              1. re: LorenM

                                                                                                The 40oz thing was a guesstimate. :) It could be close.. I buy two boxes of it from the supermarket. Still trying to find a better base. I left out Serrano peppers! Thanks for reminding me! I'm with you on cooking the pork with the chili, onions, etc. I will have to try out some Thai chile. I've never had fresh serrano.. I'm gonna try some of that too!

                                                                                                1. re: LorenM

                                                                                                  Wow, you do like heat. The Hatch I used to get from the roaster in La Veta every September curteously distinguished between medium and hot, in 3 and 5 lb bags. I would get equal amounts. The hot were great in quesadillas and egg dishes, the medium was best for a batch of green with a pork shoulder.

                                                                                                  1. re: Veggo

                                                                                                    Haha! I admit, I do like it hotter than most mortals but I like a lot of flavor as well- not just the burn. It usually seems too spicy right from the pot but then after it sits in the fridge overnight, it all mellows, flavors blend, etc. and ah- perfecto! I find myself compensating, making the initial batch over-hot because I figure on the mellowing. Ghost chiles are even frightening to me! I would be scared to use them, personally.

                                                                                                    For the base- honestly once the chiles, pork (I use about 2 lbs per batch or even 3 for a large batch), tomatoes with juice (I use them in mine- some don't) onions, garlic, oregano, I also cheat some times and add a small jar of tomatillo salsa instead of tomatillos, all stew on really low heat for quite a while and release their liquids, I can figure out how much chicken stock to add (maybe 2 or so cups tops usually, that's it) and a little beer (for good luck- optional). I then simmer some more, the base is more of a veggie/ pork stock than anything else and really is just right and not too soupy and gets thick on it's own without a roux, or cornstarch. I have made and had thickened versions before- especially in restaurants but Mom didn't roll like that and neither do I most of the time (though I did thicken mine up a bit for our chili/ chile cookoff at work a few months ago to stretch the quantity. It won over all of them. I was so proud!)

                                                                                        3. I like the green chili with pork in Tacos Rapidos. They have two branches but for some reason I prefer the one along Evans near Federal than the one along Alameda.
                                                                                          I also like their burrito cause the tortilla they use is delicious plus the burrito doesn't contain rice and beans. It is pure meat splattered with guacamole with some tomato and onion enough to flavor the meat but doesn't overwhelm it. Not a fan of the shrimp burrito but I like their carnitas, carne asada..and the best is their lengua.

                                                                                          1. My vote is Santiago's hands down. If you haven't had their green chili do yourself a favor and get a burrito with green chili. I go every single Saturday :)