Recipe by chefclaudiesel
"Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh tomatillos - husked, peeled, and halved
Anaheim chile peppers - seeded and halved
jalapeno peppers - seeded and halved lengthwise
green bell pepper, seeded and halved lengthwise
olive oil, or as needed
salt to taste
1 1/2 cups
pork shoulder, cut into 1-inch chunks
salt and ground black pepper to taste
beef bouillon cube
1/2 (12 fluid ounce) can or bottle
chopped fresh oregano
chopped fresh parsley
cream cheese at room temperature
Nearly like my recipe. I never use tomotillos, I like to keep it all green chilis. I'd add 3 poblanos instead of the tomotillos. -- Dan
This may just not to my liking. I followed the recipe with two exceptions: I had to sub Pablaneo or Anaheim peppers (my store was out of the Anaheim), and I used pork loin instead of pork shoulder. The veggies were too mushy, and the entire thing was too hot. I love hot, but this wasn't a good hot. Maybe I didn't roast the veggie properly, but this wasn't for us. I've tried one green chili recipe that I liked, I'm determined to fine the very best.
AHHH-mazing! I live in Colorado and have had some darn good green chili, but WOW. I used approximately 20 fresh roasted green chillies and zero tomatillos. I took cupfuls of the chili and put it in the blender to get more of a uniform looking dish. I will be making this again, and often!
This recipe is almost identical to mine. Serve in a bowl with fresh flour tortillas or use to smother your favorite TEX MEX recipes. For those of us in Colorado & New Mexico the green chiles are in, available freshly roasted & ready to bag, freeze & enjoy for the next 12 months. They should be around thru mid September or until the supply is exhausted. Or drive to the lanes east of Pueblo & buy them directly from the farm.
AWESOME RECIPE! I'm a Boulder Born - and - Bred gal and I've had great green chili but this is the first time I made it myself and I love it! It's the kind of recipe where you can make any adjustments you need to based on what's in your pantry and it STILL comes out awesome. I will save this for years to come
We really enjoyed this dish. I did revise it; some changes were based on ingredient availability and some were based on preferences.
Added: 2 large poblanos, more tomatillos, whole onion, couple pounds cubed pork roast, couple shakes adobo seasoning, and canned roasted hatch chiles.
Omitted: Anaheims (not available), green bell pepper, beef bouillon cube, chili powder, and cream cheese.
When ready to serve, I dolloped Mexican crema on top and we ate with warm corn tortillas. Because I probably doubled the recipe (this will not serve 8 as written unless the servings are tiny!), we have leftovers, and I plan to use over cheese enchiladas tomorrow night.
My husband and I grew up in Colorado and LOVE green chili. This was really good, but not as good as my father-in-laws recipe (hence 4 stars). I made it in a pressure cooker (25 min/15 lb pressure). We didn't add the cream cheese.
This is the authentic recipe I was looking for, none of the others get it!! Love you!
* Percent Daily Values are based on a 2,000 calorie diet.
Mile High Green Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 174
** Calories from Fat: 108
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an authentic Mexican pork stew in green tomatillo salsa.
Watch how to make a simple recipe for delicious turkey chili.
See how to make pork chili with a savory Southwest flair.