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."
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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
For a better taste, skip the jalapeño and Anaheim peppers and use real New Mexico-grown green chile. This recipe title is initially somewhat confusing to those of us who grew up on New Mexico green chile, as Coloradans obviously are not green chile aficionados like their neighbors to the south. But after reading the recipe it became clear that this is a Colorado take on the Texas dish. Accordingly, a more accurate title would be "Mile High Chili."
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.
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!
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 from Fat: 108
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