1. Begin by layering the bottom of your slow cooker with half of the Monterey Jack and cheddar cheeses.
2. Sprinkle the diced poblano pepper, onion, and garlic evenly over the cheese layer.
3. Next, add the cooked chorizo on top, creating a colorful tapestry of ingredients.
4. Season the contents with the ground cumin, and a pinch of salt and pepper.
5. Continue by adding the remaining cheese, ensuring the earlier layers are cozily blanketed.
6. Pour the beer over the top, allowing it to trickle down and moisten the mixture.
7. Cover and cook on low for about 2 hours, or until the cheese is completely melted and bubbly.
8. Stir in the fresh cilantro just before serving for a burst of brightness and flavor.
