Pueblo vs. Hatch: Which Green Chile Reigns Supreme?

This fall marks the 10th anniversary of my return to the state of Colorado. Honestly, it feels like I never left home. Especially this time of year, when the barrel roasters are fired up and pumping out the intoxicating aroma of freshly roasted green chiles.

Every fall, my wife and I, along with some of our friends, always head to a chile stand to stock up on bushels of green gold. We take in the atmosphere of the chile roasting stand with the scent, as we mentally use that moment in time to prepare for the upcoming colder months of winter.

READ MORE: 10 Colorado Foods That Locals Can’t Live Without

Green chiles are a staple in my home, and we buy at least 50 pounds of roasted chiles every season. We use them in pretty much any dish you can think of, from savory to sweet, and I genuinely start to panic when we run low in the spring and summer months.

Pueblo vs. Hatch: The Green Chile Rivalry

There has been a long-standing rivalry between Colorado and New Mexico chiles. Some say one is superior to the other, oddly enough, for all of the same reasons. The main arguments I tend to see online are that Pueblo chiles are meatier than Hatch chiles, one is hotter than the other, and, of course, one is more flavorful.

READ MORE: The History of Pueblo Green Chiles in Colorado

Maybe my comparative palate is not refined well enough, but I cannot for the life of me taste all that much of a difference. To me, both serve the same purpose, and that is the feeling of fall in Colorado in only the way that a roasted green chile purchased from a chile roasting stand can accomplish.

Which Green Chile Do You Prefer?

We would love to know if you prefer one over the other. Why do you choose Pueblo green chiles over Hatch green chiles, or the other way around? There is no wrong answer.