I've been in CO for about 20 years now, and I've eaten and made green chili of all kinds. This is very unique and amazingly yummy. Unlike so many reviewers, I used the cream cheese and I gotta say I like,no,LOVE, the creamy hit at the end. I'd not really used tomatillas in my chili before, but roasting them does it for me. Also, I buy green chiles in the fall and have them roasted, then I bag and freeze them, leaving the skins on. I defrost and peel them just before I use them. The flavor is much better when they're frozen in the skin. I guess I used about 10 Anaheims and 5 Big Jim's in all. Absolutely will make this many more times!
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I've been in CO for about 20 years now, and I've eaten and made green chili of all kinds. ...