Mile High Chili

Preheat oven to 425.

Arrange halved tomatillos, Anaheim chiles, jalapenos, onion,bell pepper on a baking sheet. Drizzle with 1 Tbsp olive oil. Roast veggies until they show brown spots, about 30 minutes. Allow to cool, then chop into bite size pieces.

Heat 1 more Tbsp olive oil in a large skillet over high heat and pan fry the pork until browned, sprinkling with S&P while it cooks, about 12 minutes. Transfer meat to a slow cooker and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin and chili powder. Set cooker on Low, cover, and cook for 4-6 hours.

About 30 minutes before serving, put the cream cheese in a bowl and stir in 1 Tbsp of the chili liquid until thoroughly combined. Continue stirring in chili broth, 1 Tbsp at a time, until the cream cheese is almost a liquid. Then stir the cream cheese mixture back into the chili. Yum!