green chili

How To Make green chili

• 1

  Roast the poblano peppers in the oven @ 400 degrees until blackened after this the skin should come right off then dice peppers and set aside
• 2

  In a large soup pot or Dutch oven fry the onion in the oil until cooked about ten min add the garlic and cook a couple more minutes turn off pot
• 3

  In an iron skillet lightly brown the pork on all sides in oil or lard and add to the soup pot you might have to do this in batches
• 4

  Once all the pork has been added to the pot add 4 cups chicken broth and the 2 beers, add the tomatillos, 3 tbl of cumin, 1 tbl spoon mexican oregano and half the sliced jalapenos and sarrano I use about 5 of ea pepper for a good kick
• 5

  Turn on the stove top to medium and slowly bring chili to a boil then turn down to low and simmer for an hour stirring occasionally
• 6

  After an hour add another 3 tbl spoons of cumin, 1 tbl spoon Mexican oregano, 1/3 cup of cilantro, salt and pepper to taste continue to cook for another 30 minutes uncovered on low stirring occasionally at this point u will notice a thick oil slick on top you can skim it off with a ladle if you want
• 7

  After the half hour throw in the rest of the peppers and add the poblanos, add another 1/3 of a cup cilantro, and cook for another 45 minutes
• 8

  in a separate dish mix the masa harina with some of the chili liquid until a thick paste is formed. slowly stir into the chili and cook another 15 minutes NOTE: I use an 1/8 cup to start using a full 1/4 cup makes it very thick
• 9

  serve with tortillas shredded cheese and sour cream
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