Rich's Green Chile

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1.5 pounds pork shoulder , cubed
• 1 large yellow onion , diced
• 8 cloves garlic , minced
• 1 tomato , cut into large chunks
• 32 ounces frozen fire-roasted Hatch chile peppers
• 1 bottle light beer , 12 fluid ounce
• 1.5 cups tomatillo salsa
• 0.5 cans diced tomatoes , 14.5 ounce
• 1.5 teaspoons salt
• 1.5 teaspoons ground black pepper
• 1 teaspoon oregano
• 1 pinch ground cloves
• 0.5 packages shredded sharp Cheddar cheese , 8 ounce

Instructions

1. 1

   Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.

2. 2

   Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.

3. 3

   Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.

4. 4

   Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.