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Green Chili

Print Recipe
Course: Main Course, Side Dish
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Servings: 6 people
This makes an amazingly flavorful green chili that is delicious and medium-spicy (but can be adapted). Its super delicious topped with sour cream or crushed tortilla chips, or over a burrito!

Equipment

  • large stock pot
  • sheet pan
  • blender

Ingredients

  • 4 to 5 pound Pork butt roast fat trimmed and diced into bite size chunks
  • 4 Tablespoons Vegetable Oil
  • 8 to 10 Medium tomatillos about 1 pound, husked and rinsed
  • 2 - 4 Jalapenos stemmed but whole
  • 1 Medium onion chopped
  • 4 to 5 cloves Garlic minced
  • 3 cans Chopped green chilies 8 ounces each, hot, not drained
  • 1 bunch Fresh cilantro chopped
  • Salt and Pepper to taste
  • 1 Tablespoon Dried oregano
  • 2 teaspoons Cumin
  • 4 cups Chicken stock
  • 1 can Fire roasted tomatoes diced 15 ounces

Instructions

  • Chop the pork into bite size chunks trimming the fat and reserving the bone for cooking.
  • Over high heat in a large stock pot, preheat 2 Tablespoons of the oil and brown the pork pieces, making sure not to overcrowd the pot. Remove the pork and set aside.
  • Preheat the broiler on high and move the rack to the highest setting. Using a half sheet pan, toss the tomatillos and jalapenos with 1 Tablespoon of oil. Broil the vegetables for 5 to 10 minutes or until blackened and blistered. Remove from the oven, flip, and repeat until the reverse side of the vegetables has been blackened (see notes). Remove from oven.
  • To the stock pot that was used for the pork, over medium heat, add the remaining Tablespoon of oil and the onions and cook until translucent. Add the garlic and continue to cook for another minute until you can smell the garlic bloom.
  • In a blender, add the tomatillos, jalapenos, green chilies, onion mixture, cilantro, oregano, cumin, chicken stock and pulse until desired consistency.
  • Pour the mixture into the stock pot and add tomatoes.
  • Over medium high heat, add the pork bone and bring the mixture to a boil. put heat on low and simmer for 3/12 hours until the pork is tender and falling apart.
  • Serve hot with sour cream, chopped green onions, or crushed chips sprinkled over.

Notes

  • For a less spicy version of this recipe add only 2 jalapenos and use mild green chilies. 
  • I had trouble getting the skins of the peppers and tomatillos blackened, so I invested in a propane torch from Lowes and this works extremely well. 
  • If you are storing this for later use, an ice bath is crucial in order to cool the stew as quickly as possible. For an ice bath, fill the sink with ice water and submerge the pot, stirring to let it cool quickly, then refrigerate. Follow the danger zone rule (below) when in doubt.
    • The Danger Zone Rule: Any food (cold or hot) should not be left out at room temperature between 40° F to 140° F for more than 2 hours.