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 , 12 fluid ounce
• 1.5 cups tomatillo salsa
• ½ , 14.5 ounce
• 1.5 teaspoons salt
• 1.5 teaspoons ground black pepper
• 1 teaspoon oregano
• 1 pinch ground cloves
• ½ , 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.

Nutrition per serving