Ingredients

• 4 freshs tomatillos - husked , peeled, and halved
• 3 Anaheims chile peppers - seeded and halved
• 3 jalapeño 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
• 1.5 pounds pork shoulder , cut into 1-inch chunks
• ½ , 12 fluid ounce
• 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. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.

Nutrition per serving