Recipe of the Week - Green Chile Pork
Posted on September 04, 2019 | Recipe
When tomatillos, spicy peppers, and onions are piled high on farmers' tables, a green chili is in order. Grab a pork shoulder from market and slow cook it with roasted chiles and tomatillos in this savory and satisfying chili recipe from Wisconsin from Scratch.
- 5 anaheim chile peppers, halved and seeded
- 3 poblano chile peppers, halved and seeded
- ¾ lb tomatillos, husked and roughly chopped
- 1 14.5 oz can chicken broth
- 2 lb pork shoulder, cut into 1 inch pieces
- ¼ c flour
- 1 ½ tsp salt, divided
- ½ tsp freshly ground black pepper
- 2 Tbsp oil or bacon fat, divided
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chile powder
- ¼ tsp cayenne pepper powder (or more to taste)
- 2 Tbsp tomato paste
- Juice of 1 lime (about 2 Tbsp)
- Fresh cilantro, warm tortillas, lime wedges and hot sauce for serving
1. Roast green chiles: place anaheim and poblano peppers, skin side up, in a single layer on a baking sheet lined with foil. Place baking sheet on top rack in oven and broil on high until peppers are blackened and blistering, about 10-12 minutes.
2. Immediately transfer peppers to a medium bowl and cover tightly with plastic wrap. Let tomatoes and peppers sit inside the bowl for 5-10 minutes (this steams them, which will make the skins much easier to remove).
3. Peel charred skins off of peppers, discard skins. Chop peppers into thin strips and set aside.
4. While peppers are roasting/steaming, blend tomatillos and chicken broth using a food processor or blender until a smooth consistency is achieved. Set tomatillo mixture aside.
5. In a large bowl, toss the chopped pork shoulder with the flour, 1 tsp salt, and ½ tsp pepper, until pork pieces are evenly coated.
6. Heat 2 tsp of the oil or bacon fat in a large pot or dutch oven over medium heat, and once hot, add half of the pork pieces in a single layer. Cook, 1-2 minutes per side, until pork is browned on all sides. Remove pork from pot and place on a paper-towel lined plate.
7. Heat another 2 tsp of the oil or bacon fat in the pot and repeat step 6 with the remaining pork pieces. Once browned, transfer to plate as well.
8. Add the final 2 tsp of oil or bacon fat to the pot, add the onion, garlic, cumin, chile powder, ½ tsp salt, and cayenne pepper. Cook until onions are soft and translucent, about 3-4 minutes.
9. Add the chopped roasted green chiles, and cook 1 additional minute.
10. Add the tomatillo mixture, tomato paste, lime juice, pork, and 1 cup water. Stir to combine.
11. Bring to a boil, then reduce heat to low, and simmer, covered for 2 hours, stirring occasionally.
12. After 2 hours, pork should be very tender and shreddable. Break pork apart with a large fork, and stir. Season to taste with salt. You can serve as is, or continue to cook, uncovered, for an additional 10 minutes for a thicker consistency, if desired.
13. Ladle into bowls and serve with fresh cilantro, warm tortillas, lime wedges and hot sauce.