PORK GREEN CHILI - CHILE VERDE CON CERDO
Make up a batch or better yet double it and freeze some for later!
Equipment
- 1 sheet Parchment paper
Ingredients
- 3 lbs. pork butt cut into ½ in. cube (really any pork cut, especially the fattier cuts)
- 6 tablespoons rendered bacon fat or lard
- 1 large yellow onion chopped
- 1 head garlic minced
- 6 heaping tablespoons all purpose flour
- 1 14.5 oz can fire roasted diced tomatoes drained
- 2-4 cups roasted Hatch chiles w/ stems, skins and seeds removed (the more the merrier)
- 3-5 large tomatillos diced (husks removed and sticky residue washed off)
- 1-2 jalapeños finely chopped (to your spice level or omit)
- 5 cups chicken stock/broth (1 quart stock/broth and 1 cup water is fine)
- 2 tablespoons or to taste chile powder (really any chile pow you have on hand)
- 2 tablespoons or to taste cumin
- 2 tablespoon kosher salt
Instructions
- Place a large pot, preferably a dutch oven, over med high heat and add choice of fat. Once hot and barely smoking add onions and garlic. Give it a good stir and sweat for about 4 minutes or until onions have softened a bit.
- Add your pork and give it a good stir mixing everything together. Cook pork for about 10 minutes to get some nice brown color stirring occasionally to make sure nothing burns.
- While pork is cooking dice the Hatch chiles. Take half and buzz up in a food processor or blender till smooth. If using a blender add a small bit of water if necessary to get it going.
- Add in the flour and again stir everything fully incorporating the flour.
- Pour in a small bit of the broth and let bubble scraping the bits off the bottom with a wooden spoon. Keep adding broth in small bits and scraping until all 5 cups have been added.
- Bring to a boil stirring and scrapping the bottom occasionally to prevent any sticking or burning.
- Add in tomatoes, Hatch chiles (chopped & pureed), tomatillos, and salt. Next add half the jalapeños, chile pow, and cumin and bring to a simmer. Taste and add more if you like to your desired taste.
- Make the parchment paper lid and place on top. Pressing from the center out make sure it is directly touching the chili and the sides are flush with the pot. Maintain a gentle simmer for about 3-4 hours STIRRING OFTEN as the bottom will burn. The exact time is dependent on how reduced and thick you like your chili.
- Once you have reached you desired thickness adjust your seasoning. It will take a generous amount of salt and pepper. I find that usually it will take a couple tablespoons of salt. Add a bit at a time and taste until the flavors pop. If you think it could use more cumin and chili pow add some! Take her off the heat, let cool slightly, and ENJOY!
Notes
- Omit pork, substitute canola oil for bacon fat (against my better judgement), and replace chicken stock with vegetable stock or water to make vegetarian.
- Keeps wonderfully in the freezer!