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Variations of Green Chile

We scout out local riffs on the Southwestern staple.

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Green chile is as hotly debated in the Southwest as barbecue is in the South. You can dig into the finer points—the traditional New Mexican stew is made specifically with Hatch chiles, and yes, chile is spelled with an “e,” not an “i”—or you can simply enjoy the fiery riffs that have cropped up in Denver.


Prost Fine Beers and Sausages

Sausage’s meaty bite is a natural pairing with green chile’s heat. At Prost, Highland’s Bavarian beer hall, you’ll find buffalo sausage gussied up with green chile and chipotle peppers for a smoky, spicy combo. 3464 W. 32nd Ave., 303-455-9012, prostfinebeers.com

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Wynkoop Brewing Company

At Wynkoop Brewing Company, you can have your chile and drink it, too. Patty’s Chile Beer (named for Patty Calhoun, Westword’s longtime editor) is a light blond ale fermented with Anaheim and ancho chiles. Although not overwhelmingly spicy, the brew retains peppery depth. 1634 18th St., 303-297-2700, wynkoop.com


Blackbelly Market

Chef-owner Hosea Rosenberg hails from Taos, New Mexico, so perhaps not surprisingly, Blackbelly’s Hatch chile posole with smoked pork shoulder sticks to tradition. Bonus: You can order the simple soup in bulk from the in-house market. 1606 Conestoga St., #3, Boulder, 303-247-1000, blackbelly.com


Bones

Chef Johnny DePierro’s green chile ramen nimbly mixes Asian flavors with those of the Southwest. Bones’ dish, a bowl of rich stock bobbing with ramen noodles and braised pork, meets New Mexico with the warm and welcoming flavors of green chile, hominy, and queso fresco. 701 Grant St., 303-860-2929, bonesdenver.com


Euclid Hall

Poutine, a Canadian bar staple, is traditionally comprised of fries, cheese curds, and gravy. Euclid Hall changes up the formula with its carnitas papas fritas, in which Kennebec fries are loaded with tomatillo green chile, cheddar curds, goat cheese, cilantro, and braised pork. Nab an order to share with friends. 1317 14th St., 303-595-4255, euclidhall.com


The Kitchen Next Door

Every Thursday, the Kitchen Next Door at Union Station serves pork green chile stew as its special. The soup, usually made with Anaheim chiles, garlic, and a tender wedge of pork, is straightforward and comforting.
Brighten the hearty dish with a squeeze of lime, and scoop up bites of the meat with grilled flatbread. 1701 Wynkoop St., Suite 100, 720-460-3730, thekitchen.com

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