Mile High Green Chili

Green chili is a Colorado favorite. 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.

Preheat oven to 425 degrees F (220 degrees C). Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon...


  • 4 fresh tomatillos - husked, peeled, and halved
  • 3 Anaheim chile peppers - seeded and halved
  • 3 jalapeno peppers - seeded and halved lengthwise
  • 1 medium onion, halved
  • 1 green bell pepper, seeded and halved lengthwise
  • 1 tablespoon olive oil, or as needed
  • salt to taste
  • 1 tablespoon olive oil
  • 1 1/2 cups pork shoulder, cut into 1-inch chunks
  • salt and ground black pepper to taste
  • 2 tomatoes, chopped
  • 4 cloves garlic, chopped
  • 1 beef bouillon cube
  • 1/2 (12 fluid ounce) can or bottle lager-style beer
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 4 ounces cream cheese at room temperature

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