For an extra smoky flavor, try grilling the vegetables instead of roasting them. Simply char them on all sides before chopping. If you prefer a thicker chili, you can blend a portion of the roasted vegetables before adding them to the slow cooker. Adjust the amount of jalapenos to your liking. Remove the seeds and membranes for a milder flavor. Consider adding a pinch of sugar to the chili to balance the acidity of the tomatoes and tomatillos.
Mile High Green Chile
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PREP TIME30 mins
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COOK TIME4 hrs 30 mins
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TOTAL TIME5 hrs
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SERVING8 People
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VIEWS349
Transport your taste buds to the heart of Colorado with this vibrant and flavorful Green Chile! Roasting the vegetables beforehand unlocks a depth of flavor that elevates this dish to new heights. Versatile and crowd-pleasing, enjoy it over rice, in enchiladas, or with potatoes and eggs.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol32 mg
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Fiber2 g
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Protein8 g
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Saturated Fat5 g
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Sodium210 mg
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Sugar4 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 425 degrees F (220 degrees C).
02 Step
Recipe View 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.
03 Step
Recipe View 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.
04 Step
Recipe View 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.
05 Step
Recipe View 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.
06 Step
Recipe View 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.
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RECIPE REVIEWS
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Please Rate
Corine Will
Mar 18, 2025My family devoured this! I'll definitely be making it again.
Eunice Baumbach
Feb 13, 2025I added a can of diced green chiles for even more flavor.
Euna Howell
Jan 16, 2025I love how versatile this recipe is. I've used it for tacos, burritos, and even nachos!
Belle Heidenreich
Mar 16, 2024Easy to follow and so delicious!
Dixie Rohan
Mar 12, 2024This recipe is amazing! The roasted vegetables really make a difference.
Demetris Sengermclaughlin
Nov 19, 2023A definite crowd-pleaser! Everyone raved about it.
Curtis Hermann
Oct 12, 2023The cream cheese adds a wonderful richness to the chili.
Fredy King
May 15, 2023I used an Instant Pot instead of a slow cooker and it turned out great!