Mile High Green Chili

4.6
(108)

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.

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

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

  • 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)

174 Calories
12g Fat
9g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 174
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 24%
Cholesterol 32mg 11%
Sodium 210mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 8g
Vitamin C 48mg 242%
Calcium 45mg 3%
Iron 2mg 8%
Potassium 365mg 8%

* 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.

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