Mile High Green Chili Recipe -
Mile High Green Chili Recipe
  • READY IN 5 hr

Mile High Green Chili

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    4 hrs 30 mins

    5 hrs


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
  3. Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
  4. Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
  5. About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.
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  • Cook's Notes
  • If you prefer a hotter chili, leave seeds and membranes in the Anaheim and jalapeno peppers.
  • Using half a 12-ounce beer leaves 6 ounces for the chef!
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2011

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

Most Helpful Critical Review
Nov 14, 2012

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.

Aug 27, 2011

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.

Sep 25, 2011

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!

Dec 03, 2011

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

Nov 05, 2011

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.

Jan 01, 2012

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.

Nov 17, 2011

This is the authentic recipe I was looking for, none of the others get it!! Love you!


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 172 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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