The Kickin’ Green Pork Chili @ Sam’s No. 3, Denver

I don’t know where you live, but, it was freaking cold here today. I’m talking serious sweater weather in Los Angeles in the middle of July. Insanity!

So, while I was cuddling up under a blanket with Greta this morning, my thoughts turned to my favorite cold weather foods…stews, hearty soups and best of all, chili! And when I think of chili, all I think of now is the sweet, spicy Kickin’ Green Pork Chili we had a few years back at Sam’s No. 3 in Denver.

Located on Curtis street in the heart of the city, Sam’s No. 3 is a classically hip diner that dates back to 1927, when it was part of a small local chain called Coney Islands. Still family-owned and operated all these years later, Sam’s No. 3 was so good that we actually ate their twice during our visit.

The fact that it was walking distance from our hotel — The Curtis, which is still one of the coolest hotels we’ve ever stayed at anywhere! — didn’t hurt, but the thing that brought us back was that magical “gringo hot” Green Pork Chili!

I don’t know for sure what’s in it, aside from tender pork strips and green chile deliciousness, but, I had something very similar in a sauce form at The Shed in Santa Fe, and I swear to God, that taste haunts my dreams, amigos. Amazing!

So, here’s to you, Sam’s No. 3. Many thanks for brightening my cold, dreary day in green chili memories…you guys, rock!



Filed under Eat

4 responses to “The Kickin’ Green Pork Chili @ Sam’s No. 3, Denver

  1. I wish you had blogged about this before our 2008 trip to Colorado so I could try it for myself.

    Actually though, we were only in Denver for one day, and we already had a meal scheduled at the iconic Buckhorn Exchange, which as you know, is something one should not miss! 🙂

  2. Harry

    Any ideas about the recipe?

  3. Oh, man…I wish I did! It is the stuff that dreams are made of…especially on these cold winter nights! Yum!!

  4. lu go

    Sam’s No.3 Kickin’ Green Chili

    Recipe courtesy Sam, one of the owners of Sam’s No.3, Denver, CO

    Show: Diners, Drive-Ins and DivesEpisode: Porktastic
    Recipe categories: Meat, Pork, Vegetables,

    . . recipe
    ratings & reviews(6)

    Photo: Sam’s No.3 Kickin’ Green Chili Recipe

    Rated 5 stars out of 5
    Rate This Recipe
    Read 6 Reviews

    Total Time: 1 hr 10 min.Prep10 min. Inactive15 min. Cook45 min.
    Yield:5 quarts .Level:Easy. .

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    25 fresh Anaheim green chiles or 5 (4 1/2-ounce) cans green chiles
    3 sticks (12 ounces) butter or margarine, plus more for sauteing pork
    3 pounds pork, cut into 1/2-inch cubes
    2 large white onions, cut into 1/2-inch dice
    1 tablespoon plus 1 teaspoon salt
    1 3/4 teaspoons ground black pepper
    1 3/4 tablespoons ground dry mustard powder
    2 teaspoons dried oregano
    2 teaspoons granulated garlic
    6 large tomatoes, cut into 1/2-inch dice
    2 (14 1/2-ounce) cans diced tomatoes
    3 fresh jalapenos, diced, optional for added heat
    1 cup flour


    If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.

    Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.

    After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.

    In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.

    Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)

    Let stand 5 minutes and serve in a bowl or smothered!

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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