We are BIG green chili fans. I've tried several recipes over the years, and this is my current favorite. It's just hot enough (but you can adjust the heat as you please) and has a wonderful flavor.
GREEN PORK CHILI
2 red onions,
chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved (I used roasted chilies that I had in the freezer)
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes, or you can use elk, deer, moose, etc.
5 cups chicken stock
1 cup chopped fresh cilantro leaves
salt
pepper
10 flour tortillas, warmed
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved (I used roasted chilies that I had in the freezer)
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes, or you can use elk, deer, moose, etc.
5 cups chicken stock
1 cup chopped fresh cilantro leaves
salt
pepper
10 flour tortillas, warmed
Preheat the oven
to 400°F. In a large bowl, toss the onions, tomatillos, jalapenos, and garlic
with 1 tablespoon of the olive oil and spread on a baking sheet.
 |
| Cut off the tops and scrape out the seeds. |
 |
| Just peel off the husk, wash and quarter. |
Roast until
soft and starting to brown, about 20 to 30 minutes, stirring twice during
roasting.
Meanwhile, in a
large Dutch oven over medium-high heat, add the oil and heat.
Brown the pork,
in batches, until well-browned. Add all of the pork back to the pan and cover
with chicken stock. Add the roasted vegetables, cover the pan and place in the
oven. Cook until the pork is very tender, about 1 1/2 hours. Or you can put everything in a slow cooker and let it cook for the day.
While pork is
cooking, place the cilantro in a food processor. Add 2 tablespoons of water and
puree. Remove the pork from the oven and stir in the cilantro puree.
Serve with warm
flour tortillas.
This will warm your home and your tummy! Enjoy!
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