Mile High Green Chile Recipe

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

Fantastic! Here are my additions: Used 1.6lbs of bone-in pork shoulder steaks (two steaks) Added the four cloves garlic to the roasting pan Salted and peppered steaks on both sides before pan searing. Sprinkled cumin and chili powder on one side of the steaks while they cooked Substituted 1 can 14oz Rotel Hatch Chili Chopped tomatoes Deglazed the pan used to cook the steaks with the chopped tomatoes and 6oz of Mexican lager, then added the parsley, oregano, four more cloves of garlic (chopped), cumin and chili powder and simmered while the vegetables finished roasting Added another 6oz of Mexican lager to the slow-cook pot along with the roasted vegetables and cubed pork.

This was a great base recipe. I had to make some adjustments based on what I had on hand and personal preference. After roasting my vegetables, I blended them to have a smooth soup. Instead of the beer and beef bouillon, I used chicken broth and chicken bouillon since I didn’t have beer or beef bouillon. I substituted sour cream for cream cheese as well. Also, based on another reviewer, I cooked the meat in the pressure Cooker and then cooked everything except the sour cream under pressure for 25 minutes. We are this over rice with tortillas. I adjusted the recipe to 1.5 times and ended up with 5 meals.

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!

This was excellent! My first recipe with a crockpot! My changes (since I'm pseduo vegetarian): -replaced meat with same amount of red skin potatoes, quartered (cooked with the rest of the veggies) -Used cheddar cheese for topping instead of cream cheese

I had never heard of "Green Chili" until stumbling on this recipe looking for a way to use up some of a 7# pork shoulder I cooked in the crockpot. Well, my deepest thanks to the author! I make tons of soup since it's such a great and enjoyable way to eat your vegis. My hubs and I both think this recipe for the soup I made was the best soup I ever made. We were stunned at how good it was. I probably will annoy some people admitting that I modified the recipe and then am reviewing it, but it came out so awesome that I thought I should share. Here are my changes: I cooked, defatted, & shredded a large roast in the crockpot. I used about 1/3 of the meat from this in my soup. I strained the broth and defatted this and added it to this soup, I used pretty much all the vegis & peppers listed but used only 1 jalepeno and substituted a Pasilla (sp?) pepper for the other two since I was concerned it might be too hot for us. I added an extra green pepper and 2 more tomatillos. (They were small) I added a large can of green enchilada sauce and a can of water. (There was a lot of meat and I wanted to make it more soupy.) I had 2 leftover baked potatoes that I diced and added in the last 30 mins. I cooked this on high in the crockpot for 4-5 hours. I didn't add the cream cheese at the end. It was so delicious as is, we didn't want to change it. We did sprinkle a little shredded cheese on top. Loved, loved, loved it. Thank you so much for a huge hit at our house!

I have to disagree wholeheartedly with anyone who said to leave out the cream cheese from this chili!! Unless you are not a fan of creamy textures, it absolutely makes this chili ????! The only changes I made was adding a full bottle of beer and adding a pinch of clove.. This chili stands alone in my opinion by just adding some corn chips , cilantro, shredded cheddar, diced avocado and dollop of sour cream to finish it off.. absolutely amazing chili!!

So I made this with pork sausage because unlike some people I don't live next to a butcher's shop. That worked out better imo because it's less fussy than shoulder. Other changes I'd propose would be that you drop the tomatoes entirely and just use eight tomatillos since they're closely related. As for the peppers, I only had two jalapenos, some of those baby bell peppers and a poblano and they worked really well despite not being nearly as many as called for. (although I plan on using more peppers next time). Other than that this is a great and easy to make meal that pairs best with the Spanish flan recipe also on here since flan is a cinch to make.

I followed directions and improvised a bit with what I had on hand. I used yellow cherry tomatoes from my garden and a whole bottle of Corona beer. I didn’t add cream cheese but rather added sour cream to individual bowls along with cheddar cheese and tortilla chips. I was amazing!

Added to it and made the most delicious soup!Since it was 20 below zero; I decided to make this into a soup after making it exactly according to the recipe and two hours into the crock pot. I added a little more beer, cilantro, small can of tomato paste and one can of tomato sauce. I then threw in two more beef bouillons,water, frozen corn and four diced potatoes. I put the crock pot on high for several hours and tested the potatoes. I served with sour cream and shredded cheddar cheese instead of adding the cream cheese. I received extremely high praise over the soup. I did serve with warm tortillas. We were so full, we could hardly walk so skip on the second helping no matter how delicious it is! Oh, I had already diced up the oven roasted veggies after reading other reviews.

Because i don't have a lot of time in the evenings, i put a pork roast in the crock pot overnight on low with the seasonings. When i got home from work next day, i roasted and chopped the veggies (including garlic) and threw them in with the roast. I used a bay leaves as a best available sub for the beer since i didn't have any. My whole family LOVED IT! Very delicious, and we'll be making again.

Tastes fantastic and so simple.

This recipe is a total banger.

Great recipe then lost me with the chili broth. Where was that??

I made this with hatch green Chili's instead of Anaheim Chili's. I am from Colorado after all. I did add a little sugar and lemon juice to cut the acidity a bit. It's delicious!

I was a little concerned in the beginning, but OMG! YUM!!!!!

Love this recipe

This was delicious and will be made again!

I just made this. Awesome!!! I did add a few things, Northern white beans and three slices of bacon. I cooked the bacon down and cooked the pork in the bacon grease. Awesome recipe, thank you.

Such a great recipe! Definitely worth it. Not super spicy either to where it isn’t enjoyable. I had such a good time making this!