Colorado in a Can: A Guide to Our Durango Diner Green Chili

Green chili is serious business in Colorado. It's the sauce that separates a good burrito from a great one, the thing locals order on everything from eggs to fries, and the dish that inspires fierce regional loyalty. Our Durango Diner Green Chili is our tribute to that tradition — a slow-simmered, Hatch-style green chili made with roasted green chiles, pork, and a blend of Southwest spices. It's smoky, savory, and just spicy enough to keep things interesting. Open a jar and you're halfway to a great meal.

Product Summary

  • Tasting Notes: Smoky roasted green chile with savory pork, warm Southwest spice, and a satisfying, slow-cooked depth.

  • Ideal Applications: Smothering burritos, enchiladas, and tamales; topping eggs and hash browns; ladling over burgers and fries; stirring into soups and stews; or serving as a dipping sauce with warm tortilla chips.

  • Recommended Pairings: Outstanding alongside our Durango Diner Southwest Salsa for a full Colorado condiment spread, or our Anasazi Beans for a hearty Southwest bowl.

  • Availability: Sold by the jar.

Featured Recipe: Green Chili Smothered Burritos

This is the definitive Colorado comfort food — a fat, overstuffed burrito completely buried under a generous pour of green chili and melted cheese. It's the kind of meal that requires a fork, a napkin, and no plans for the rest of the afternoon. The Durango Diner Green Chili does all the heavy lifting; you just need to assemble.

Ingredients:

  • 1 jar Durango Diner Green Chili

  • 4 large flour tortillas (10–12 inch)

  • 2 cups cooked rice (white or Spanish-style)

  • 1 can (15 oz) black beans or pinto beans, drained and rinsed

  • 1 lb cooked chicken, beef, or pork, shredded or sliced

  • 1 1/2 cups shredded Monterey Jack or cheddar cheese, divided

  • Sour cream, for serving

  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Warm the Green Chili: Pour the Durango Diner Green Chili into a small saucepan and warm over medium-low heat, stirring occasionally. Keep warm while you assemble the burritos.

  2. Assemble the Burritos: Warm the tortillas in a dry skillet or microwave until pliable. Divide the rice, beans, and protein evenly among the four tortillas. Add a small handful of cheese to each. Roll tightly, folding in the sides as you go.

  3. Smother: Place the burritos seam-side down in a baking dish or on an oven-safe plate. Ladle the warm green chili generously over the top of each burrito. Cover with the remaining shredded cheese.

  4. Melt the Cheese: Place under the broiler for 3–5 minutes, or until the cheese is fully melted and beginning to bubble and brown at the edges.

  5. Serve: Top with a dollop of sour cream and fresh cilantro if desired. Serve immediately with extra green chili on the side.

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