Photos: Pueblo chile season in southern Colorado
This story is part of the production for an upcoming episode of "Colorado Experience." Follow us for updates.
PUEBLO, Colo. — No smell marks the changing of seasons quite like roasted chiles.
In Pueblo, Colorado, the sweet, smoky aroma rises from farm stands like the city’s smelters of yesteryear. The state of New Mexico declared roasted chiles its “official aroma” in 2023, but don’t let that state rivalry stop you from enjoying a sniff this season.
Rocky Mountain PBS spent the better part of last week in Pueblo speaking with farmers, historians and horticulturists who obsess over green chile.
Although farmers have grown chiles in the region for hundreds of years, it wasn’t until the 1990s that Colorado State University researcher, Mike Bartolo, developed the “Mosco Chile,” better known as the Pueblo Chile. It’s a thick-walled pepper that stands up well to roasting and offers moderate heat.
Despite skyrocketing demand for spicy food, growing chiles remains largely unchanged by mechanization. Workers still bend at the waist, judging which chiles to pick.
But as you may have guessed, the biggest concern chile farmers share this year is water.
Historically low snowpack has meant that even farmers with senior water rights felt the pinch. Many farmers cut crop acreage to account for water shortages. Hot summers like this one can lead to spicier peppers, farmers say.
Stay tuned with the Rocky Mountain PBS team for more coverage about all things green chile. If you want to see these gems for yourself, Pueblo's annual Chile and Frijoles Festival takes place September 18-20, 2026.
Photos by Polina Saran, Rocky Mountain PBS
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