An Insanely Delicious Chili You HAVE to Try! | Chile Verde con Cerdo
Want chili? Want something different? This Green Chili with Pork is your answer!
Ingredients
1 3.5 to 4 lb. Boneless pork butt
1 T and 1t of sea salt
1 cup water (looking back, I wish I would have used 1 cup of beer)
1.5 lbs of tomatillos
5 poblano chiles, stemmed, seeded and cut in half
1 large onion, quartered
8 garlic cloves 1 jalapeño, stemmed, seeded and cut in half
1 T Veggie oil
1 t minced fresh oregano
1 t ground cumin
1/8 t ground cinnamon
1/8 t ground cloves
2 t sugar
1 t course ground black pepper
1/2 cup minced fresh cilantro
1. Trim any excess fat from the pork butt and reserve. Cut the pork butt into 1 to 1.5 inch cubes.
2. Toss the cubes with 1 T of salt in a large bowl. Cover and refrigerate for at least an hour.
3. Place the reserved pork trimmings into a Dutch oven. Add the water and bring to a vigorous simmer.
4. Maintain the simmer until all of the liquid has evaporated and the pork begins to sizzle (about 15 minutes).
5. Continue to cook the pork trimmings until a dark fond forms on the bottom of the Dutch oven (about 6 minutes).
6. Remove the trimmings with a slotted spoon and pour off all but 2T of rendered fat.
7. Place an oven rack about 6 inches below of the broiling element and set your oven to broil.
8. Place the poblanos, jalapeño (both skin side up), tomatillos, onion, and garlic on a baking sheet. Spray all with avocado oil.
9. Place the pan in the oven and broil for 10-13 minutes until the Chile skins are blackened.
10. Turn the broiler off and preheat the oven to 325F.
11. Remove the blackened skins from the chiles and place the broiled veggies, along with any accumulated juices in a food processor.
12. Pulse until the mixture is roughly pureed.
13. Heat the rendered pork fat in the Dutch oven over medium heat.
14. Once shimmering, add the oregano, cumin, cinnamon and cloves. Stir continuously for about 30 seconds until fragrant.
15. Add the tomatillo mixture along with the bay leaves, sugar, pepper and the remaining salt.
16. Scrape the bottom of the Dutch oven to loosen any browned bits.
17. Add the pork cubes and bring the chili to a simmer.
18. Cover the Dutch oven and place it in the oven and cook for 1 1/2 hours, stirring at the 45 minute point.
19. Remove the Dutch oven from the oven and let sit for 10 minutes.
20. Discard the bay leaves, and scrape any browned bits from the side and bottom of the Dutch oven with a wooden spoon.
21. Add the cilantro, salt and pepper to taste.
22. Add extra minced cilantro and sour cream if desired. Serve and enjoy!
Equipment used:
Yoder YS640 Smoker
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