Entree: United States – Rocky Mountain West – Pork Green Chili (Hearty slow-simmered pork stew braised in roasted green chiles and tomatillos)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 1 1/2 cups (240 g)
- 4 cloves garlic, minced
- 1 lb (450 g) tomatillos, husked and quartered, about 2 cups (300 g)
- 3 cups (approx. 450 g) roasted green chiles, peeled, seeded, and chopped (Hatch or Anaheim)
- 1 tbsp (15 g) ground cumin
- 1 tbsp (8 g) dried oregano
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 2 cups (480 ml) chicken or pork stock
- 1 tbsp (15 ml) fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
- Optional thickener: 1 tbsp (8 g) masa harina mixed with 2 tbsp (30 ml) water (if desired)

Instructions

1. Preheat broiler or grill to char the vegetables. Place tomatillos and whole green chiles on a sheet and roast or broil, turning occasionally, until skin is blackened and blistered, about 8–12 minutes.
2. When cool enough to handle, peel the chiles (remove seeds if desired) and chop; place roasted tomatillos and chiles in a blender and pulse to a coarse puree. Set aside.
3. Heat vegetable oil in a heavy Dutch oven over medium-high heat. Season pork cubes with salt and pepper and brown in batches until well caramelized on all sides, about 6–8 minutes per batch. Transfer browned pork to a plate.
4. Reduce heat to medium and add chopped onion to the pot. Sauté until translucent and beginning to brown, about 6 minutes. Add minced garlic and cook 30 seconds.
5. Return pork to the pot. Stir in ground cumin and dried oregano, then pour in the green chile and tomatillo puree. Add stock to cover the meat about halfway.
6. Bring to a simmer, then reduce heat to low, cover, and cook gently until pork is fork-tender, about 1 1/2 to 2 hours. Stir occasionally and skim any excess fat.
7. If using, whisk masa harina with 2 tbsp water and stir into the simmering chili to thicken; cook 10 more minutes to remove raw masa taste.
8. Stir in lime juice, adjust salt and pepper to taste, garnish with chopped cilantro, and serve with warm tortillas or rice.