Like it’s cousin, Colorado Red Chili, this recipe came from a friend of mine out in Colorado who goes by the handle Fielding Melish. This is a green variety of chili, a chili verde. Note that the “Colorado” in the title doesn’t mean the Spanish word for “red” – it’s where the recipe originated.



  1. Put onion in bottom of crockpot

  2. Wash roast and place in crockpot

  3. Chop and seed the tomatillos and add to crockpot

  4. Add water (or beer) to crockpot

  5. Cook on low for 7-8 hours

  6. Remove roast from cooker and shred, returning meat to crockpot

  7. Add habañero and spices, cook an additional 1-2 hours

Serve in bowls with shredded cheese, or in warm tortillas with shredded cheese and lettuce, and salsa, sour cream and/or guac as toppers.


Some people like to add beans to chili. This mostly works as is, but you can always add: