*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.
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 in, available freshly roasted & ready to bag, freeze & enjoy for the next 12 months. They should be around thru mid September or until the supply is exhausted. Or drive to the lanes east of Pueblo & buy them directly from the farm.
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 it in the blender to get more of a uniform looking dish. I will be making this again, and often!
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 adjustments you need to based on what's in your pantry and it STILL comes out awesome. I will save this for years to come
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 couple pounds cubed pork roast couple shakes adobo seasoning and canned roasted hatch chiles. Omitted: Anaheims (not available) green bell pepper beef bouillon cube chili powder and cream cheese. When ready to serve I dolloped Mexican crema on top and we ate with warm corn tortillas. Because I probably doubled the recipe (this will not serve 8 as written unless the servings are tiny!) we have leftovers and I plan to use over cheese enchiladas tomorrow night.
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 pressure). We didn't add the cream cheese.
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.
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 shoulder. The veggies were too mushy and the entire thing was too hot. I love hot but this wasn't a good hot. Maybe I didn't roast the veggie properly but this wasn't for us. I've tried one green chili recipe that I liked I'm determined to fine the very best.
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