Quick Facts
Heat level: Mild to medium (1,000-1,500 Scoville). Flavor: Rich, earthy, slightly sweet when roasted. Peak season: August-September. Best way to try: Roasted on a burrito or in green chile stew.
Pueblo chile is Colorado's answer to Hatch. The pepper has been grown in the Arkansas Valley for over a century, thriving in the region's high desert climate, alkaline soil, and hot days with cool nights. The result is a chile with distinct character - milder than Hatch but with a rich, complex flavor that's irreplaceable in local cuisine.
What Makes It Different
Pueblo chile is a type of Anaheim pepper adapted to Colorado's growing conditions over generations. The differences from New Mexico's Hatch:
- Heat: Generally milder, though it varies by plant
- Flavor: Earthier, less sharp, with subtle sweetness
- Texture: Slightly thicker skin
- Size: Similar to Hatch, about 6-8 inches
The terroir matters - Pueblo's climate and soil create a pepper you can't replicate elsewhere. Local growers have been selecting seeds from the best plants for decades.
Roasting Season
Chile roasting season runs from late August through September. This is when Pueblo comes alive with the smell of roasting peppers. You'll find roasting stands at:
- Grocery store parking lots
- Farmers markets
- Roadside stands
- The Chile & Frijoles Festival
Buying freshly roasted chiles is a Pueblo tradition. Vendors tumble peppers in large rotating drums over flames, charring the skin for easy peeling and deepening the flavor. You can buy by the bushel to freeze for year-round use.
Where to Buy
Fresh (in season): Farmers markets, roasting stands, local grocery stores
Frozen/preserved: Many local shops sell frozen roasted chiles year-round
Products: Pueblo chile sauces, salsas, and seasonings are available at specialty shops and some groceries throughout Colorado
Classic Pueblo Chile Dishes
Green Chile: Stew made with pork and roasted green chiles. Every restaurant has their version.
Smothered Burrito: A basic burrito (usually bean and cheese or meat) covered in green chile sauce.
The Slopper: Pueblo's signature dish - an open-faced burger drowned in green chile. See our Slopper guide.
Chile Relleno: Whole roasted chiles stuffed with cheese, battered, and fried.
Chile Festival
The Chile & Frijoles Festival each September celebrates the harvest with roasting demonstrations, food vendors, cooking competitions, and entertainment. It's the best time to immerse yourself in Pueblo's chile culture.
Frequently Asked Questions
How hot is Pueblo chile?
Mild to medium - about 1,000-1,500 Scoville units, comparable to a poblano. Much milder than jalapeño.
Can I buy Pueblo chile outside Colorado?
It's difficult to find fresh. Some online retailers ship frozen or preserved Pueblo chile products.
What's the difference from Hatch chile?
Pueblo is generally milder with an earthier flavor. Both are excellent but distinct.
When is roasting season?
Late August through September. The Chile Festival is typically the second or third weekend in September.