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.


Recipes · Soups, Stews and Chili Recipes · Chili Recipes · Pork Chili Recipes


Prep Time: 30 mins
Cook Time: 4 hrs 30 mins
Servings: 8
Total Time: 5 hrs

Ingredients

Ingredients List

  • 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

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Tips

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


Nutrition Facts (per serving)

Nutrition Facts
174 Calories
12g Fat
9g Carbs
8g Protein


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