Mile High Green Chili Recipe

Name: Mile High Green Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 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; 1/2 (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

Servings: persons

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 1/2 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
1/2 (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

1
Preheat oven to 425 degrees F (220 degrees C).
2
Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
3
Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
4
Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
5
About 1/2 hour before serving, place the 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 the cream cheese mixture back into the chili.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Mile High Green Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mile High Green Chili

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