{"id":41779,"date":"2025-07-29T13:00:05","date_gmt":"2025-07-29T19:00:05","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=41779"},"modified":"2025-07-29T14:09:58","modified_gmt":"2025-07-29T20:09:58","slug":"green-chile-in-colorado-scrumptious-and-packed-full-of-nutrients","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/green-chile-in-colorado-scrumptious-and-packed-full-of-nutrients\/","title":{"rendered":"Colorado’s green chile is scrumptious and packed full of nutrients"},"content":{"rendered":"
<\/div>
\"Green
Green chile is packed full of flavor and nutrients, and we love to use it in Colorado. Photo by Denise Chambers\/Miles, courtesy of Colorado Tourism Office.<\/figcaption><\/figure>\n

Green chile peppers pop, blister and turn a delicious dark green in roasters that give off an irresistible, smoky scent this time of year.<\/p>\n

Coloradans love green chile. We celebrate with festivals and chile cook-offs while loading our freezers with Ziploc bags full of pungent goodness. While delicious, green chile is also full of nutrients, especially vitamins A and C and capsaicin, a chemical compound that gives green chile heat.<\/p>\n

\u201cThe flavor is wonderfully unique, but green chile is healthy for you and low in calories,\u2019\u2019 said Sharon Pope, a registered dietitian and certified diabetes educator who has worked at UCHealth Memorial Hospital in Colorado Springs for over three decades. \u201cGreen chile only makes food better, from a taste standpoint and a nutritional standpoint as well.\u2019\u2019<\/p>\n

Pope, who has been making sure patients in the hospitals have healthy food, is proud that UCHealth offers green chile in its cafes and on patient menus at its hospitals in southern Colorado.<\/p>\n

\u201cIt\u2019s Colorado,\u2019\u2019 she said, \u201cIt\u2019s the law.\u2019\u2019<\/p>\n

Green chile is wonderful<\/h2>\n

Green chile is great in scrambled eggs, as salsa or as an appetizer. Any which way, green chile peppers<\/a> are low in calories \u2013 only 30 calories in a half-cup. It\u2019s also low in sodium.<\/p>\n

Some of the best green chile in the world is grown in Pueblo County, Colorado<\/a>.\u00a0 Whether you pick Anaheims, Big Jims, or Mirasol \u2013 also called Pueblo chiles — you\u2019ll enjoy a scrumptious blend of flavor and heat.

Try this Instant Pot Chile Verde<\/a>!<\/div>\n

\u201cWhen you add green chile to eggs, beans or meat, you don\u2019t need to use as much salt or fat to add flavor because it\u2019s coming from the chile,\u2019\u2019 Pope says.<\/p>\n

Here are some of Pope\u2019s favorite factoids about this nutritional heavyweight:<\/p>\n

FACT<\/strong>: \u00bd a cup of green chile has 182 mg of Vitamin C. That\u2019s phenomenal. By comparison, a medium orange has 70 mg of Vitamin C, an antioxidant that helps boost the immune system and limit cell damage. In this time of COVID-19, boosting your immune system can help keep you strong.<\/p>\n

FACT: <\/strong>Green chile is chock-full of Vitamin A, another antioxidant that helps to protect cells from damage. Because Vitamin A is stable, it remains in chile when it is canned, dried or frozen, which is important since a lot of green chile comes in these forms.<\/p>\n

FACT: <\/strong>The heat in hot peppers comes from capsaicin, which has beneficial properties. It\u2019s used in some commercial pain relief.<\/p>\n

\u201cI wouldn\u2019t rub these peppers on your skin,\u2019\u2019 Pope says. \u201cHot peppers have chemical properties called capsaicinoids and when humans or other animals touch capsaicinoids, it sends a sensation to the brain that the pepper is hot. When this is added to pain relief patches, it creates a heat sensation that is soothing to aching joints.\u2019\u2019<\/p>\n

Pope, who grows jalapeno and green chile in pots in her backyard, says people can eat green chile fresh. Most people roast green chile to remove the skins.<\/p>\n

FACT: <\/strong>The more chile peppers ripen, the hotter they get. Seeds and veins are the hottest parts of the pepper. The closer the meat is to the stem, the hotter it is. Even if you remove the seed pod and the vein, the pepper is hottest near the stem.<\/p>\n

How to roast green chile<\/h2>\n

Wear gloves when handling peppers. Do not touch your face or eyes. To roast or \u201cblister\u2019\u2019 green chile, place the peppers on a cookie sheet and under the broiler, or lay on a barbecue grill. Grill them until the skin blisters or blackens. Remove from the grill or broiler, place in a bowl and cover with Saran wrap or aluminum foil. Allow the chile to rest for 15 minutes, then the skins are easier to remove and the stems and seeds can be removed as desired.<\/p>\n

Recipe: Pueblo Green Chile from ‘All Things Pueblo\u2019’<\/strong><\/h2>\n

Ingredients:<\/strong><\/h3>\n

1 1\/2 pounds of diced pork
\n6-8 Pueblo roasted green chile peppers, skin removed, cut into small pieces
\n1 small yellow onion diced
\n1\/4 cup of vegetable oil
\n1\/4 cup of flour (approx.)
\n30 ounces of water or chicken broth (your choice)
\n<\/em>2 garlic cloves, crushed
\n1 cup of diced fresh tomatoes\u00a0or<\/u> 1 (12 ounces) can of Rotel tomatoes & chiles
\n1\/2 teaspoon salt and pepper<\/p>\n

Directions:<\/strong><\/h3>\n
    \n
  1. In a large skillet, brown pork in oil until the meat is slightly pink.<\/li>\n
  2. Add onion and garlic, cook until they become soft. Add flour and stir, browning flour-like if you were making gravy.<\/li>\n
  3. Add water (or chicken broth) slowly and keep stirring until it\u2019s bubbling.<\/li>\n
  4. Add the rest of the ingredients and bring to a boil, then turn the heat to low.<\/li>\n<\/ol>\n

    Tip:<\/strong> For picky eaters who don\u2019t like chunks of tomato, peppers, or RoTel, place the ingredients into a blender and puree.<\/p>\n

    Vegetarian green chile recipe<\/strong><\/h2>\n

    Ingredients:<\/strong><\/h3>\n

    2 medium- to-large onions, diced<\/span><\/p>\n

    3 T. canola oil<\/span><\/p>\n

    1 can of diced tomatoes, 14.5 ounces<\/span><\/p>\n

    1 teaspoon sea salt<\/span><\/p>\n

    2 t. chili powder (or more or less to taste)<\/span><\/p>\n

    1\/2 teaspoon cumin<\/span><\/p>\n

    2 c. vegetarian broth<\/span><\/p>\n

    3 cups (or 24 ounces) chopped, roasted green chile (fresh or fresh frozen), mild, medium or hot, depending on your preference<\/span><\/p>\n

    Directions:<\/strong><\/h3>\n

    Saute chopped onions in the canola oil for five to 10 minutes until they are browned. Add the diced tomatoes and simmer for about 10 minutes. Add salt, chili powder and cumin and stir well. Add broth, then green chiles. Simmer for few minutes, but don’t overcook the chiles. Serve with tortillas toasted on the stove or grill or with any of your favorite dishes like eggs or breakfast burritos.<\/p>\n

    Common uses:<\/h3>\n

    Served in bowl
    \nSmothered burritos
    \nInside breakfast burritos
    \nOpen\u00a0face hamburgers
    \nSmothered enchiladas<\/p>\n","protected":false},"excerpt":{"rendered":"

    Green chile peppers pop, blister and turn a delicious dark green in roasters that give off an irresistible, smoky scent this time of year. Coloradans love green chile. We celebrate with festivals and chile cook-offs while loading our freezers with Ziploc bags full of pungent goodness. While delicious, green chile is also full of nutrients, […]<\/p>\n","protected":false},"author":20,"featured_media":84497,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[2366,9187,4415,4792],"class_list":["post-41779","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-healthy-recipes","tag-readysetco","tag-recipes","tag-to-do-in-colorado"],"acf":[],"yoast_head":"\nColorado's green chile: scrumptious and nutritious- UCHealth Today<\/title>\n<meta name=\"description\" content=\"Green chile is a favorite in Colorado. 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