mile high green chili

Ingredients

• Servings: 8
• 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 lamb 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 -style
• 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

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs


• 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 of olive oil.
• roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. allow to cool, then chop vegetables into bite-size pieces.
• heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the lamb until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. transfer the lamb cubes to a slow cooker, and stir in the roasted vegetables. mix in the tomatoes, garlic, beef bouillon cube, , oregano, parsley, cumin, and chili powder. set the cooker on low, cover, and cook until the lamb is very tender, 4 to 6 hours.
• about 1/2 hour before serving, place the 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 the cream cheese mixture back into the chili.