Mile High Green Chili
Green chili is a Colorado favorite. 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.
Fire-roasted Hatch chile peppers are the star of this green pork shoulder chili inspired by Colorado tradition.
Don't know if this person is from Colorado, but this isn't the green chili that I ever had in the 42 years I lived there. The traditional green chili is very simple: Roasted Hatch chiles, jalapenos depending on personal taste, roasted and shredded pork shoulder, chicken broth, onions, cumin,tomatoes, and flour to thicken. Use it as a chili to smother things or just dip your tortilla in it! So good! (P.S. I did make this recipe and couldn't eat it.)
I like more tomatillos than suggested so I doubled the amount and added some cilantro. I forgot to buy cream cheese so I added sour cream but will try with cream cheese next time. Overall this was an absolutely delicious meal! It did not make 8 servings- more like 5 (3/4 filled normal size bowls). I suppose it could be stretched to 8 if served over rice. Additional notes: after sitting for 2 days we realized that the tomatillo was overwhelming in the dish. next time I will try the recipe as is and update again.
View recipe photos of Mile High Green Chili posted by millions of cooks on Allrecipes.com
Tender chunks of pork are stewed together with roasted green chiles in this classic stew.
Cubes of pork shoulder are cooked to tender perfection in a zesty chili sauce that's loaded with diced green chile peppers and tomatoes.
Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.