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Mile High Green Chili

Rated as 4.57 out of 5 Stars

"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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5 h servings 174
Original recipe yields 8 servings


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
  3. Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
  4. Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
  5. About 1/2 hour before serving, place the 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 the cream cheese mixture back into the chili.


  • Cook's Notes
  • If you prefer a hotter chili, leave seeds and membranes in the Anaheim and jalapeno peppers.
  • Using half a 12-ounce beer leaves 6 ounces for the chef!
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 174 calories; 12 8.6 7.6 32 210 Full nutrition

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Read all reviews 80
  1. 96 Ratings

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Most helpful positive review

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

Most helpful critical review

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 should...

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Most positive
Least positive

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 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...

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 ...

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 adjus...

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, c...

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 press...

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 w...

This is the authentic recipe I was looking for, none of the others get it!! Love you!

Going to leave in more of the seeds from the pepper, it needed some more heat.