Roasted Green Chili Hummus Food

CHEF JOHN'S GREEN HUMMUS

Steps:

• Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.
• Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.

GREEN CHILI HUMMUS DIP

Steps:

• Put all ingredients in food processor and mix till nice and smooth.
• Adding water or olive oil to create a smoother dip if desired.
• Serve with chips or toasted pita wedges.

MILE HIGH GREEN CHILI

Steps:

• 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 pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork 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.