Pueblo Green Chiles: Colorado’s Winter Spice | Colorado Springs News

September’s the time to savor Pueblo green chiles—Colorado’s smoky, spicy staple roasted, peeled, and frozen for winter use. Unlike Hatch chiles, Pueblo varieties boast thicker skins and fiercer heat, perfect for stuffing or roasting. Their high-elevation growing conditions boost capsaicin, so remove seeds and membranes for milder flavor. Roast until charred, steam to loosen skins, then freeze in portioned bags. Chefs are reinventing them—from stews to ice cream—and for locals, they’re more than food; they’re culture. Listen in comfort:Get a discount on a Soli Pillow: http://solipillow.com/discount/dnn. Advertise on DNN:[email protected] This is an automated, high-level news summary based on public reporting.Report issues to [email protected]. View sources & latest updates:https://sources.thednn.ai/0392e5cb5ea52786