Rich's Green Chili

Name: Rich's Green Chili
Total time: 85
Yield: 6
Ingredients: 1 tablespoon extra-virgin olive oil; 1 ½ pounds pork shoulder, cubed; 1 large yellow onion, diced; 8 cloves garlic, minced; 1 tomato, cut into large chunks; 32 ounces frozen fire-roasted Hatch chile peppers; 1 (12 fluid ounce) bottle light beer; 1 ½ cups tomatillo salsa; ½ (14.5 ounce) can diced tomatoes, drained; 1 ½ teaspoons salt; 1 ½ teaspoons ground black pepper; 1 teaspoon oregano; 1 pinch ground cloves; ½ (8 ounce) package shredded sharp Cheddar cheese

Recipe by richard newcomb from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

6 servings

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1 tablespoon extra-virgin olive oil
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1 ½ pounds pork shoulder, cubed
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1 large yellow onion, diced
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8 cloves garlic, minced
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1 tomato, cut into large chunks
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32 ounces frozen fire-roasted Hatch chile peppers
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1 (12 fluid ounce) bottle light beer

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1 ½ cups tomatillo salsa
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½ (14.5 ounce) can diced tomatoes, drained
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1 ½ teaspoons salt
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1 ½ teaspoons ground black pepper
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1 teaspoon oregano
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1 pinch ground cloves
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½ (8 ounce) package shredded sharp Cheddar cheese

Instructions

Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.