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
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.
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: 174
** Calories from Fat: 108
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