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Crockpot Green Chili




Source of Recipe


All Recipes Sept/Oct 2015






List of Ingredients



• 4 fresh tomatillos, husked, rinsed & halved
  
• 3 Anaheim chile peppers, halved & seeded
  
• 3 jalapenos, halved and seeded
  
• 1 green bell pepper, halved and seeded
  
• 1 medium onion, halved
  
• 2 1/2 tbl olive oil
  
• 2 lbs pork shoulder, cut into 1-in peices
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  
• 2 tomatoes, chopped
  
• 4 garlic cloves, chopped
  
• 1 beef bullion cube (or 1/2 cup beef broth)
  
• 1/2 (12-oz can) or bottle lager beer
  
• 2 tbl chopped oregano
  
• 1 tbl chopped parsley
  
• 1 tbl cumin
  
• 1 tsp chili powder
  
• 1/2 cup sour cream (or 4 oz cream cheese, softened)
  






Instructions



1. Preheat oven to 425 degrees.
   
2. Arrange tomatillos, peppers & onion on a baking sheet. Drizzle with 1 tbl oil, roast about 30 minutes. Cool briefly then chop into bite-size pieces.
   
3. Meanwhile, pat pork dry with paper towels. Sprinkle with salt & pepper. Heat remaining 1 1/2 tbl oil in large skillet over high heat. Add pork and cook, stirring occasionally, until browned about 12 minutes.
   
4. Transfer into slow cooker and stir in roasted vegetables, tomatoes, garlic, bouillon, beer and spices.
   
5. Cook on low for 5 1/2 - 6 hours.
   
6. A few minutes before serving, stir in sour cream.