🌶️ What Makes it Colorado?

Poutine, but with that Front Range twist. Instead of brown gravy, we’re loading up crispy fries with spicy pork green chili and fresh MouCo Cheese Curds—award-winning and made right here in Colorado. Locals will fight you for the last bite.

🧂 Ingredients

• • For the green chili:
  • 1 tbsp vegetable oil
  • 1 lb pork shoulder, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups roasted green chilies (Hatch or Pueblo)
  • 1 jalapeño, seeded and chopped (optional)
  • 3 cups chicken broth
  • 1 tsp cumin
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 1 tbsp cornstarch mixed with 2 tbsp water
    
  • For the poutine:
  • 1 lb French fries (frozen or hand-cut)
  • 1 package MouCo Cheese Curds (10 oz / 283 g)
  • Chopped cilantro (optional garnish)

👣 Instructions

1. 1. Heat oil in a large pot. Brown the pork pieces until golden on the edges.
   2. Add onions and garlic, cook until softened.
   3. Stir in green chilies, jalapeño, broth, cumin, oregano, salt, and pepper. Simmer ~30 mins.
   4. Mix in cornstarch slurry to thicken. Simmer a few more minutes until the chili is glossy and rich.
   5. Cook fries until crisp—oven, fryer, or air fryer all work.
   6. Load fries onto plates or a big platter, sprinkle with MouCo Cheese Curds.
   7. Ladle hot green chili on top. Garnish with cilantro. Devour immediately.

🎯 Tips & Pairings

• • Make ahead: The chili keeps great for 2–3 days—reheat while the fries bake.
  • Cheese power: Use fresh MouCo curds for maximum squeak and creamy melt.
  • Upgrade: Add a fried egg, hot sauce, or even chopped avocado on top.
  • Drink pairing: Cold Colorado lager or a grapefruit IPA. Trust us.