Green chile 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.
Mile High Green Chile
Green chile 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.
Ingredients
- 4 fresh tomatillos – husked peeled, and halved
- 3 Anaheim chile peppers – seeded and halved
- 3 jalapeño 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
- 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
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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.
- 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.
Notes
Cook’s Note
If you prefer a spicier chile, leave the seeds and membranes in the Anaheim and jalapeño peppers.
