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The Pueblo chile

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Victor Garcia Calvillo picks chile at the DiTomaso Farms in Pueblo, Colo., Sept. 20, 2018.
Hayley Sanchez / CPR News
<p>Victor Garcia Calvillo picks chile at the DiTomaso Farms in Pueblo, Colo., Sept. 20, 2018.</p>
The Pueblo chile

The Pueblo chile may not be as well known as its cousin from New Mexico – the Hatch chile – but fans of fiery flavor know which one tastes better. The pepper from Pueblo is also known as the Mirasol, which translates “looking at the sun.” And it does indeed point upwards as it grows under bright Southern Colorado skies.

Latino and Italian farmers have grown it for more than a century, but in 2005 Colorado State University released an improved variety – thicker and meatier – better for roasting and dicing into green chili stew spooned over burritos, enchiladas and just about everything. The pepper has its own day at the state fair, as well as a chile and frijole festival and a specialty license plate. And when the Denver Broncos offered Hatch chile products at concession stands, local chile fans pushed back. The rivalry was hot and more than a little spicy, and in the end, confirmed Colorado’s love for the Pueblo chile.

About Colorado Postcards

Colorado Postcards

Colorado Postcards are snapshots of our colorful state in sound. They give brief insights into our people and places, our flora and fauna, and our past and present, from every corner of Colorado.