Mile High Green Chile
Ingreadient
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4 fresh tomatillos - husked, peeled, and halved
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3 Anaheim chile peppers - seeded and halved
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3 jalapeño peppers - seeded and halved lengthwise
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1 medium onion, halved
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1 green bell pepper, seeded and halved lengthwise
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2 tablespoons olive oil, divided
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salt and ground black pepper to taste
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1 ½ pounds pork shoulder, cut into 1-inch chunks
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½ (12 fluid ounce) can or bottle lager-style beer
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2 tomatoes, chopped
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4 cloves garlic, chopped
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2 tablespoons chopped fresh oregano
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1 tablespoon chopped fresh parsley
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1 tablespoon ground cumin
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1 teaspoon chili powder
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1 beef bouillon cube
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4 ounces cream cheese at room temperature
Direction
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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.
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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.
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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.
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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.
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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.
