There’s a longstanding battle between Colorado and New Mexico for green chile supremacy. While Hatch chiles reign supreme in New Mexico, Colorado prefers the pueblo chile – a pepper with roots in the Oaxaca region of Mexico. When you see chile verde on the menu in Colorado, it refers not to the pepper itself, but to a soup or sauce made from stewed green chile peppers, often braised with pork, tomatillos, serranos and spices. And there’s not just one way to eat chile verde either. It comes in a bowl with a tortilla on the side, or smothered over burritos, enchiladas or even a plate of french fries. Who makes the best chile verde in Colorado? Vote for your favorite restaurant once per day until voting ends on Monday, April 16 at noon ET.
One of Denver’s most popular diners, Sam’s No. 3 serves up a spicy pork green chile that comes a la carte or on top of eggs, steak, hand-rolled chile rellenos or even a Mexican-inspired eggs Benedict.