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
- tomatillos - husked, peeled, and: 4 piece (halved, fresh)
- Anaheim Chili peppers - seeded and: 3 piece (halved)
- jalapeno peppers - seeded and: 3 piece (halved lengthwise)
- medium onion: 1 piece (halved)
- green bell pepper, seeded and: 1 piece (halved lengthwise)
- olive oil: 2 Tbsp (divided)
- salt and ground black pepper: (to taste)
- ½ pounds pork shoulder: 1 piece (cut into 1-inch chunks)
- lager-style beer: 0.5 bottle (12 fluid ounce bottle)
- tomatoes: 2 piece (chopped)
- garlic: 4 clove (chopped)
- fresh oregano: 2 Tbsp (chopped)
- fresh parsley: 1 Tbsp (chopped)
- ground cumin: 1 Tbsp
- chili powder: 1 tsp
- beef bouillon cube: 1 piece
- ounces cream cheese at room temperature: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
