Pork Green Chili

Name: Pork Green Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 2 hatch green chiles; 1 Tbsp. olive oil; 2 medium red onions chopped; 1 lb. tomatillos husked; 3 jalapeños stemmed, seeded and halved; 2 garlic cloves; 4 Tbsp. Canola oil; 4 lbs. pork shoulder half cubed into ½" cubes; 6 cups chicken stock; 1 cup fresh cilantro stemmed & rough chopped; 1 tsp. ground cumin

Wednesday, July 1, 2020

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One of the first trips Adrienne and I took was to a lodge outside of Vail, CO. It was right after the Plaza Art Fair and was the time of the year that Colorado really shines. The leaves were turning, the days were still warm with night temperatures dipping down to perfect hoodie and fire pit weather. It was here that I had one of the best Pork Green Chilis that I have ever had. I make mine with cubed and pulled pork. Serving with some warm flour tortilas and slice avacados never hurt anything.

Ingredients

2 hatch green chiles

1 Tbsp. olive oil

2 medium red onions, chopped

1 lb. tomatillos, husked

3 jalapeños, stemmed, seeded and halved

2 garlic cloves

4 Tbsp. Canola oil

4 lbs. pork shoulder, half cubed into ½" cubes

6 cups chicken stock

1 cup fresh cilantro, stemmed & rough chopped

1 tsp. ground cumin

Instructions

Preheat the oven to 400°.

Flipping every couple of minutes until chiles have been charred on all sides. If you do this on a charcoal grill, I would do a large batch of chiles and freeze the rest after they have been skinned.

Once the chiles have slightly cooled, remove the skins. Stem, seed and then dice the chiles. Set chiles aside.

In a large bowl, toss the red onions, jalapenos, tomatillos and garlic with the olive oil. Spread onto a baking sheet and roast in the oven until everything is soft and starting to brown, about 20 minutes. Stir after the first 10 minutes.

In a Dutch Oven, heat the Canola oil over medium-high heat. Brown the cubed pork and drain on a paper towel. Brown the other half of the pork butt.

Add all of the pork back into the Dutch oven. Add the roasted vegetables, chicken stock, hatch chiles and cumin into the pot. Cover and place in the oven.

Cook until the pork is fork tender, about 1½ hours.

While the soup is cooking, place the cilantro and 3 Tbsp. of water in a blender and puree.

Remove the soup from the oven. Remove the large piece of pork and let cool. In the meantime, add the cilantro puree to the soup. Once cool, shred the pork and add back into the soup. Salt and pepper to taste.

Serve with warm flour torillas.