This green chile is made in the slow cooker with pork, roasted tomatillos, chiles, herbs, and spices. Cream cheese is added for a creamy finish.
Preparation Time
30 mins
Cooking Time
4 hr 30 mins
Total Time
5 hr
Calories
174 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Ingredients
salt and ground black pepper to taste
2 tomatoes, chopped
1 teaspoon chili powder
1 tablespoon chopped fresh parsley
1 tablespoon ground cumin
4 cloves garlic, chopped
2 tablespoons olive oil, divided
2 tablespoons chopped fresh oregano
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 beef bouillon cube
4 ounces cream cheese at room temperature
1.5 pounds pork shoulder, cut into 1-inch chunks
0.5 (12 fluid ounce) can or bottle lager-style beer
