Green Chili

Servings: 4 people

This recipe is adapted from Spending with Pennies website for Green Chili Recipe. This recipe is amazing on breakfast burritos, eggs, or just by itself! This recipe takes a while to cook but in the end it is worth the wait. This recipe makes a medium spiciness chili (see notes). Let me know your thoughts using the comments below!

Ingredients

4 to 5 pound pork butt roast fat trimmed and diced into bite size chunks
8 to 10 medium tomatillos about 1 pound, husked and rinsed
1 medium onion chopped
4 to 5 cloves garlic minced
4 Tablespoons Oil.
3 8 oz cans chopped green chilies hot not drained
1 bunch fresh cilantro chopped
2 – 4 jalapenos stemmed
Salt and Pepper to taste
1 Tablespoon dried oregano
2 teaspoons cumin
4 cups chicken stock
1 15 oz can fire roasted tomatoes diced

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 the oil. brown the pork 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 height setting. Using a half sheet pan, toss the tomatillos and jalapenos with 1 teaspoon 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).
To the stock pot used for the pork over medium heat, add 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 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.
Lower temperature using an ice bath (see notes) or serve hot.

Notes

For a less spicy version of this recipe add only 2 jalapenos and use mild green chilies. Make sure you know how spicy your jalapenos.
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! Liquids are a breeding ground for bacteria. 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.