Ingredients
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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 jalapeno 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
Directions
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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.
![an overhead shot of tomatillos, Anaheim chiles, jalapeños, onion, and bell pepper on a sheet pan]()
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.
![an overhead shot of vegetables chopped into bite sized pieces on a cutting board]()
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.
![an overhead shot of pork fried in a pan]()
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.
![an overhead shot of ingredients for mile high green chili in a crock pot]()
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.
![an overhead shot of cream cheese and chili oil mixed together in a bowl]()
Dotdash Meredith Food Studios
Recipe Tip
If you prefer a spicier chili, leave the seeds and membranes in the Anaheim and jalapeño peppers.
Nutrition Facts (per serving)
| 174 | Calories |
| 12g | Fat |
| 9g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 174 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 5g | 24% |
| Cholesterol 32mg | 11% |
| Sodium 210mg | 9% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Protein 8g | 15% |
| Vitamin C 48mg | 54% |
| Calcium 45mg | 3% |
| Iron 2mg | 8% |
| Potassium 365mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
