Quick-cooking oats, peanut butter, and cocoa are used to make delectable no-bake cookies. Start timing when the liquid comes to a full rolling boil for the greatest results; this is the secret to making good cookies. The cookies will be crumbly and dry if you overboil them. Cookies won’t form properly if you don’t boil them for a sufficient amount of time.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs |
| Servings: | 8 |
Ingredients
- 4 fresh tomatillos – husked, peeled, and halved
- 3 Anaheim chile peppers – seeded and halved
- 3 jalapeno peppers – seeded and halved lengthwise
- 1 medium onion, halved
- 1 green bell pepper, seeded and halved lengthwise
- 2 tablespoons olive oil, divided
- salt and ground black pepper to taste
- 1 ½ pounds pork shoulder, cut into 1-inch chunks
- ½ (12 fluid ounce) can or bottle lager-style beer
- 2 tomatoes, chopped
- 4 cloves garlic, chopped
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 beef bouillon cube
- 4 ounces cream cheese at room temperature
Instructions
- 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.
- 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.
- 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. 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.
- 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.
- If you prefer a spicier chili, leave the seeds and membranes in the Anaheim and jalapeño peppers.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 210 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious and will be made again!
I just made this. Awesome!!! I did add a few things, Northern white beans and three slices of bacon. I cooked the bacon down and cooked the pork in the bacon grease. Awesome recipe, thank you.
I have to disagree wholeheartedly with anyone who said to leave out the cream cheese from this chili!! Unless you are not a fan of creamy textures, it absolutely makes this chili ????! The only changes I made was adding a full bottle of beer and adding a pinch of clove.. This chili stands alone in my opinion by just adding some corn chips , cilantro, shredded cheddar, diced avocado and dollop of sour cream to finish it off.. absolutely amazing chili!!
Such a great recipe! Definitely worth it. Not super spicy either to where it isn’t enjoyable. I had such a good time making this!
This was okay. I’ve been looking for a green Chile chili and this recipe read appealing! I followed the recipe to the letter. And while it had good flavor, and the pork was incredible!- the skins from the tomatillos and tomatoes (maybe the peppers too?) were all curled up and created a texture issue that threw us off. I didn’t see other complaints of this so either this is just the way it is or we missed a step? Didn’t know something that everyone else knows? Glad we tried but I think I will keep looking. Thank you!
Fantastic! Here are my additions: Used 1.6lbs of bone-in pork shoulder steaks (two steaks) Added the four cloves garlic to the roasting pan Salted and peppered steaks on both sides before pan searing. Sprinkled cumin and chili powder on one side of the steaks while they cooked Substituted 1 can 14oz Rotel Hatch Chili Chopped tomatoes Deglazed the pan used to cook the steaks with the chopped tomatoes and 6oz of Mexican lager, then added the parsley, oregano, four more cloves of garlic (chopped), cumin and chili powder and simmered while the vegetables finished roasting Added another 6oz of Mexican lager to the slow-cook pot along with the roasted vegetables and cubed pork.
Do not change a thing and follow the recipe given. For mine I seeded all the peppers and left the white; perfect heat. Stellar flavor!
I followed directions and improvised a bit with what I had on hand. I used yellow cherry tomatoes from my garden and a whole bottle of Corona beer. I didn’t add cream cheese but rather added sour cream to individual bowls along with cheddar cheese and tortilla chips. I was amazing!
Really enjoyed this recipe! We did punch it up with a few things. We added fresh corn off the cob (since it’s in season), and a can of pinto and black beans. It bulked up the chili and made it feel like a true comfort meal. We also added a few extra hot peppers, we like it spicy!
Made this recipe multiple times. It’s sooo good.
Good recipe. I didn’t think I would like the cream cheese in chili as much as I did. I added a habanero pepper for heat. I probably will add two next time. Also, I think using a food processor after roasting the vegetables would be better than hand-chopping them for homogeneity, if that’s important to you.
Pretty good – if you love the taste of green chiles. Leave out the sour cream. I also added pinto, kidney, and chili beans for a beany alternative.
I substituted poblanos for Anaheims and Serranos for jalapeños. Otherwise, I followed the recipe to the letter. Great flavor and texture! I’ll make this for years to come. Thank you for the recipe.
Since we do not have any Anaheim peppers I used 3/4 of a large jar of 505 salsa verde. Perfect!
We will be entering this recipe into a chili cook-off. I do believe we will win hands down. Instead of using pork shoulder, I used preseasoned carnitas, I also used a frozen pre-roasted green chile. I love all the ingredients and the cream cheese was unexpected surprise for an added “secret” ingredient. Amazingly delicious and we will definitely be making this more often.
Made this to go with eggs for huevos rancheros. Nice flavors and a great recipe for crock pots. I left the cream cheese out since we are going dairy free for a while, but it was still delicious. Also served it with the Chunky Paleo Guacamole and veggie chips.
So I made this with pork sausage because unlike some people I don’t live next to a butcher’s shop. That worked out better imo because it’s less fussy than shoulder. Other changes I’d propose would be that you drop the tomatoes entirely and just use eight tomatillos since they’re closely related. As for the peppers, I only had two jalapenos, some of those baby bell peppers and a poblano and they worked really well despite not being nearly as many as called for. (although I plan on using more peppers next time). Other than that this is a great and easy to make meal that pairs best with the Spanish flan recipe also on here since flan is a cinch to make.
I’m so confused… Am I missing something? The only liquid I see is half a beer. Help?
I’ll make it again. the recipe came out with almost no liquid, so I added vegetable broth (large box), and 3 small cans green chili’s, plus increased the spices accordingly. It came out good.
My initial “while cooking” taste did not get me excited about the final outcome however I was proven wrong! The flavor was delightful! I used pork I made for an adobo pork recipe earlier that I froze so my flavor may have enhanced the recipe. Regardless, I’m making again and will double it to have extras or to serve more than 4. Also, I did not remove any veins or seeds and the hot factor was pretty high. I enjoyed it but have a high-heat tolerance. Lastly, I intended to use hatch green chiles but I forgot! I’ll make again this week and see the comparisons! I recommend making this. Also, I used a Colorado Native lager beer my boyfriend selected since I’m not a beer drinker and used the whole bottle.
I made this with beef stew meat. That’s the only change I made and let me just say, WOW! I make this weekly or my family has withdrawals.