This is one of my favorite recipes for doing a good green chili. I got it from a fellow mad scientist, who just loved messing about with chili recipes. I made a few tweaks of my own over the years; like substituting a cup of beer for one of the cups of beef stock, and adding the cumin.
1Preparing the Chilies: Roast the chilies on a grill, over the open flame of a gas stove, or under the broiler, until they are charred on all sides. Then place them into a zip-lock bag, and allow to steam for about ten minutes. Remove from bag and peel off the charred skin (it should come off easily with your fingers). Core, seed, slice into strips, and reserve.
2What are tomatillos? Tomatillos resemble green tomatoes covered in a paper-thin husk. You can find them in most grocery stores, and in Latino markets.
For this recipe, remove the husk, and the stems, and wash before pureeing. You can leave the skins on.
3Heat the olive oil in a large Dutch oven, or heavy bottomed pot, over medium-high heat.
4Dry off the pork, using paper towels, and then add the pork cubes to the pot, and brown on all sides, in batches.
5Chef’s Note: If you put all the pork into the pot at the same time, it won’t brown; it will just steam.
6Place the browned pork on a plate, and reserve.
7Sauté the onions in the same pan, for about 3 minutes, and then add the garlic, and continue to stir, until the onions begin to soften, about an additional 5 minutes.
8Chef’s Tip: If you move away from the pan, and the garlic, or onions, overcook, you’ll have to start again. Stay on station, and stir, stir, stir.
9Add the flour and cumin, and continue to stir for 2 minutes.
10Place a rack in the middle position, and preheat your oven to 350f (175c).
11Add one cup of the beef broth or stock, reduce heat to medium, and stir, scraping up the brown bits (fonds) on the bottom of the pot.
12Chef’s Note: Broths are typically saltier than a stock, so if you’re using canned or boxed broth, make sure it’s low sodium.
13Chef’s Tip: Funny thing about fonds… they can go from wonderful flavor bits to blacked char in a very short amount of time.
14Return the pork to the pot, and add the remaining cup of broth or stock, the beer, and the red wine vinegar.
15Bring to the boil, cover, and then place the pot in the preheated oven for one hour.
16Chef’s Note: After the hour spent in the oven, the pork should be very tender at this stage.
17While the chili is cooking away in the oven, puree the tomatillos in a food processor fitted with an S-blade, or in a blender.
18After the first hour in the oven, add the pureed tomatillos, and the chili strips to the pot, stir, and cover. Continue to bake for an additional 30 minutes. Serve nice and hot.
19Serving Tip: Ladle into bowls, season with some salt, and garnish with some chopped cilantro. Serve with some Spanish rice, and warm flour tortillas. YUM !!!
Oh, and as with many dishes like this.. It’s even better the next day. Enjoy.
20Oh, and how about a nice Margarita to wash it all down...