Description
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.
Ingredients
- 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 tablespoon olive oil, or as needed
- salt to taste
- 1 tablespoon olive oil
- 1 ½ cups pork shoulder, cut into 1-inch chunks
- salt and ground black pepper to taste
- 2 tomatoes, chopped
- 4 cloves garlic, chopped
- 1 beef bouillon cube
- ½ (12 fluid ounce) can or bottle lager-style beer
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 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.
Prep Time: 30 mins
Cook Time: 4 hrs 30 mins
Total Time: 5 hrs
Servings: 8