Mile High Green Chile

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (8 servings total)

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