Prep Time:
30 mins
Cook Time:
4 hrs 30 mins
Total Time:
5 hrs
Servings:
8
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
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
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
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
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
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
Cook’s Note
If you prefer a spicier chile, leave the seeds and membranes in the Anaheim and jalapeño peppers.
Nutrition Facts (per serving)
174
Calories
12g
Fat
9g
Carbs
8g
Protein
