Mile High Green Chile

Ingredients

• fresh tomatillos - husked, peeled, and halved
• Anaheim chile peppers - seeded and halved
• jalapeño peppers - seeded and halved lengthwise
• medium onion, halved
• green bell pepper, seeded and halved lengthwise
• tablespoon solive oil, divided
• salt and ground black pepper to taste
• 1/2 pound spork shoulder, cut into 1-inch chunks
• 1/2(12 fluid ounce) can or bottlelager-style beer
• tomatoes, chopped
• clove sgarlic, chopped
• tablespoon schopped fresh oregano
• tablespoon chopped fresh parsley
• tablespoon ground cumin
• teaspoon chili powder
• beef bouillon cube
• ounce scream cheese at room temperature

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
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. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios