Mile High Green Chili

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.

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 174 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tomatoes, chopped
• 1 teaspoon chili powder
• 1 tablespoon chopped fresh parsley
• 1 tablespoon ground cumin
• 4 cloves garlic, chopped
• 2 tablespoons olive oil, divided
• 2 tablespoons chopped fresh oregano
• 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
• 1 ½ cups pork shoulder, cut into 1-inch chunks
• 1 beef bouillon cube
• ½ (12 fluid ounce) can or bottle lager-style beer
• 4 ounces cream cheese at room temperature

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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. 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.