Green Chili Recipe
- 4 pounds boneless pork butt extra fat trimmed, cut into 1-inch chunks,
- salt & black pepper to taste
- 4 tablespoons olive oil divided
- 1 medium yellow onion diced
- 1 pound tomatillos husked and quartered
- 12 ounces canned (or frozen) green chilies diced, not drained
- 2 cups cilantro packed, leaves and stems
- 4 garlic cloves
- 2 jalapenos seeded
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 4 cups chicken stock divided
- 15 ounces fire-roasted tomatoes diced
- Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
- Season pork with salt and black pepper.
- Heat 1 tablespoon oil in a large soup pot over medium-high heat.
- When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
- Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
- In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
- Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
- Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
- Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
- Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.
This will thicken into a stew like consistency. You can add a little more stock until to reach desired consistency.
This article adapted from this site