Mile High Green Chili Recipe

Mile High Green Chili

4.6

(112)

94 Reviews

18 Photos

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.

Submitted by chefclaudiesel

Updated on November 3, 2023

Tested by

Allrecipes Test Kitchen

looking down at a large bowl of mile high green chili

Prep Time:

30 mins

Cook Time:

4 hrs 30 mins

Total Time:

5 hrs

Servings:

Jump to Nutrition Facts

Ingredients

4 fresh tomatillos - husked, peeled, and halved
3 Anaheim chile peppers - seeded and halved
3 jalapeno peppers - seeded and halved lengthwise
1 medium onion, halved
1 green bell pepper, seeded and halved lengthwise
2 tablespoons olive oil, divided
salt and ground black pepper to taste
1 ½ pounds pork shoulder, cut into 1-inch chunks
½ (12 fluid ounce) can or bottle lager-style beer
2 tomatoes, chopped
4 cloves garlic, chopped
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon ground cumin
1 teaspoon chili powder
1 beef bouillon cube
4 ounces cream cheese at room temperature

Directions

Preheat the oven to 425 degrees F (220 degrees C).
Arrange the halved tomatillos, Anaheim chiles, jalapeños, onion, and bell pepper on a baking sheet. Drizzle vegetables with 1 tablespoon olive oil and sprinkle with salt.

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Roast vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-sized pieces.

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Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Add pork and fry until browned, seasoning with salt and black pepper as it cooks, about 12 minutes.

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Transfer pork to a slow cooker; stir in roasted vegetables. Mix in beer, tomatoes, garlic, oregano, parsley, cumin, chili powder, and bouillon. Cover and cook on Low until pork is tender, 4 to 6 hours.

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About 1/2 hour before serving, place 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 cream cheese mixture back into the chili.

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Recipe Tip

If you prefer a spicier chili, leave the seeds and membranes in the Anaheim and jalapeño peppers.

Nutrition Facts (per serving)

174	Calories
12g	Fat
9g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 174
% Daily Value *
Total Fat 12g	15%
Saturated Fat 5g	24%
Cholesterol 32mg	11%
Sodium 210mg	9%
Total Carbohydrate 9g	3%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 8g	15%
Vitamin C 48mg	54%
Calcium 45mg	3%
Iron 2mg	8%
Potassium 365mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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