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Hearty Green Chili

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PREP TIME
30 min
COOKING TIME
270 min
TOTAL TIME
300 min
SERVINGS
8 servings
Lunch Dinner U.S.
Hearty Green Chili
Ingredients
  • 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
  • 2 tablespoons olive oil, divided
  • salt and ground black pepper to taste
  • 1 1/2 pounds pork shoulder, cut into 1-inch chunks
  • 1/2 (12 fluid ounce) can or bottle lager-style beer
  • 2 tomatoes, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 beef bouillon cube
  • 4 ounces cream cheese at room temperature
Instructions
1
Preheat your oven to a hot temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Take the baking sheet and carefully place the halved tomatillos, Anaheim chiles, jalapeños, onion, and bell pepper on it. Drizzle these vegetables with 1 tablespoon of olive oil and sprinkle a pinch of salt over them.
3
Then, put these vegetables in the preheated oven and let them roast until they start to develop brown spots, which should take around 30 minutes. Once done, let them cool down a bit before chopping them into small pieces.
4
Heat the remaining 1 tablespoon of olive oil in a large skillet over extremely high heat. Add the pork and cook until it turns brown, seasoning with salt and black pepper as you go along, which should take about 12 minutes.
5
Take the pork out of the skillet and transfer it to a slow cooker. Add the roasted vegetables, beer, tomatoes, garlic, oregano, parsley, cumin, chili powder, and bouillon to the slow cooker. Mix everything together and cover it. Let it cook on Low for 4 to 6 hours until the pork becomes tender.
6
About half an hour before serving, take the cream cheese and put it in a bowl. Stir in about 1 tablespoon of the chili liquid until it's fully incorporated. Then, continue adding the remaining chili broth a tablespoon at a time until the cream cheese is almost liquid. Finally, stir this cream cheese mixture back into the chili.